Irish Banoffee  Pie - Caramel  and Banana Pie
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  • Sugar
  • 11 1/2 c graham cracker crumbs
  • 11 stick butter 1/2 cup melted
  • 11/3 c sugar
  • 11/3 c granulated sugar
  • 11/2 c butter softened
  • 11/4 c unsweetened cocoa powder
  • 11 14 ounce can of condensed milk
  • 11/3 c brown sugar packed
  • 16 1/4 Tbsp butter
  • 17 bananas not over ripened, do not want them mushy.
  • 12-4 Tbsp lemon juice to prevent bananas from browning
  • 14 oz cream cheese
  • 12 c whipping cream
  • 11/4 c confection sugar
  • 12-3 Tbsp brewed extra strong coffee (you can use double strength instant mixed with water. then remove 3 tbs for whipped cream).
  • 11 large chocolate bar (i used ghiraradelli chocolate toffee bar)Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust. Combine well, and press into a 9-inch springform pan bottom, and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool. Make caramel - melt butter in saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves. Add the condensed milk, and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly. Mixture should get thickened. If not thickened, cook a little longer. Pour half of the caramel on to bottom of crust you made. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Ready to serve. Keep refrigerated.



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