Once in a blue moon, I forget things. Forget that I put a load of laundry in the washer only to discover a load of wet clothes still waiting to be dried the next morning. Forget to pack my lunch for work until I’m rushing out the door thinking I’m all ready to go. Sometimes I forget that I made something delicious for you like this Deep Dish Banoffee Pie. Crazily enough, I forgot about it for probably a whole year!
As I was tidying up a few files on my computer this weekend, I came across a file. I’m pretty meticulous about my organization, especially of my pictures. However, I came across a file that was simply numbers correlating to a date from the spring of 2013. Lo and behold, I’d forgotten to label this deep dish banoffee pie as such and it disappeared into my picture folder until now.
This banoffee pie is truly something special, a pie definitely not to be forgotten. I came across it on Sprinkle Bakes which is one of my all-time favorite websites EVER! I’m sure you’re familiar but if you aren’t you need to become familiar. You’ll fall in love. I adore each creation but this banoffee pie popped out immediately because it had a presence. It’s tall and gorgeous, not to be ignored. My favorite part of her pie was the graham cracker crust scattered with chocolate sprinkles. Ahh!! Love.
I knew I needed this pie in my life if for no reason other than that crust. I changed the buttery toffee filling a bit. Once that smooth, thick toffee is ready it’s poured over ripe bananas then topped with fluffy clouds of whipped cream and more sprinkles. What’s not to love about this pie? I know you’ll just love it.
One Year Ago: 4 Cheese Italian Caprese Grilled Cheese
Two Years Ago: Salted Brown Butter Butterscotch Chocolate Chip Cookies
Three Years Ago: Lemon Mini Muffins with Lime Scented Sugar
Smooth, thick toffee covers ripe bananas in a graham cracker crust topped with billowy piles of whipped cream and more bananas.
- 2 cups fine graham cracker crumbs
- 1/2 cup chocolate sprinkles
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 4 bananas
- 2 tablespoons lemon juice
- 2 (14 oz) cans sweetened condensed milk
- 8 tablespoons butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup heavy cream
- 1/4 cup golden syrup
- 1 1/3 cup heavy cream
- 1/4 cup granulated sugar
- more chocolate sprinkles for garnish
- In a medium bowl, whisk together graham cracker crumbs, sprinkles, salt and sugar until well combined. Drizzled the cooled melted butter over the graham cracker mixture and combine until evenly moistened. Press the crumb mixture firmly over the bottom and up the sides of a 9-inch springform pan. Refrigerate.
- Slice 2 bananas then toss gently with 1 tablespoon lemon juice to prevent browning. Arrange the slices over the bottom of the graham crust then return the pan to the refrigerator.
- In a medium pan, combine sweetened condensed milk, butter, brown sugar, heavy cream and golden syrup. Stir constantly over medium heat for approximately 15-20 minutes until smooth and a deep caramel color being careful not to overcook or burn the toffee. Set aside and cool a bit until the toffee is warm but no longer very hot.
- Pour toffee over bananas in graham cracker base and refrigerate overnight.
- Slice remaining 2 bananas and toss with remaining tablespoon of lemon juice.
- In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream until it begins to thicken. Slowly and steadily add granulated sugar with mixer running and continue whipped the cream until desired whipped cream consistency.
- Top cake with some of the banana slices, a layer of whipped cream, more bananas then more whipped cream until cake is covered in bananas and whipped cream. Sprinkle with chocolate sprinkles.
**Time does not include overnight chill time.
Adapted from Sprinkle Bakes