Print

Irish Banoffee Pie – Caramel And Banana Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

Irish Banoffee Pie is a decadent dessert featuring a buttery graham cracker crust layered with rich homemade caramel, fresh banana slices tossed in lemon juice, and topped with a luscious coffee-flavored whipped cream and chocolate shavings. This no-bake pie combines creamy textures with the sweetness of caramel and freshness of bananas, perfect for any special occasion or indulgent treat.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 1/4 cup unsweetened cocoa powder (optional)

Filling

  • 6 1/4 tablespoons butter
  • 1/3 cup brown sugar, packed
  • 14 oz condensed milk (1 can)
  • 6 bananas, not overripe or mushy
  • 2-4 tablespoons lemon juice, to prevent bananas from browning

Whipped Cream Topping

  • 4 oz cream cheese
  • 2 cups whipping cream
  • 1/4 cup confectioners’ sugar
  • 2-3 tablespoons brewed extra strong coffee (or double strength instant coffee mixed with water)
  • 1 banana, not overripe or mushy
  • 1 large chocolate bar (e.g., Ghirardelli chocolate toffee bar)
  • Chopped walnuts (optional)

Instructions

  1. Preheat and prepare crust: Preheat your oven to 400°F (200°C). In a bowl, combine the graham cracker crumbs and sugar. Add melted butter and, if desired, the unsweetened cocoa powder. Mix thoroughly until fully combined.
  2. Bake crust: Press the crumb mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan. Bake in the oven for 10 minutes. Remove and let cool completely.
  3. Make caramel filling: In a saucepan, melt the butter over high heat. Add brown sugar and stir continuously until the sugar dissolves and the mixture comes to a boil.
  4. Add condensed milk and boil: Stir in the condensed milk and bring the mixture back to a boil. Boil for 1 minute and 30 seconds, stirring constantly to thicken the caramel. If the mixture is not thick enough, cook a bit longer while stirring.
  5. Layer first caramel: Pour half of the thickened caramel over the cooled crust, spreading evenly.
  6. Layer first bananas: Slice 3 bananas and toss them with a few tablespoons of lemon juice to prevent browning. Arrange the banana slices on top of the caramel layer.
  7. Layer second caramel: Pour the remaining caramel over the bananas, smoothing it out evenly.
  8. Layer second bananas and chill: Slice the remaining 3 bananas, toss again in lemon juice, and arrange on top of the caramel layer. Refrigerate the pie until the caramel sets firmly, usually about 1-2 hours.
  9. Prepare whipped cream topping: In a mixing bowl, beat the cream cheese until smooth and fluffy. Add whipping cream, confectioners’ sugar, and brewed coffee. Beat until soft peaks form.
  10. Fold in banana: Slice the remaining 1 banana finely and gently fold it into the whipped cream mixture.
  11. Top the pie: Spread the coffee-flavored whipped cream evenly over the banana layer on the pie.
  12. Add garnishes: Shave or grate the chocolate bar over the whipped cream topping. Optionally, sprinkle chopped walnuts on top for added texture and flavor.
  13. Serve and store: Keep the pie refrigerated until ready to serve. This pie is best served chilled.

Notes

  • Using fresh lemons to toss bananas prevents browning and keeps them looking fresh.
  • The caramel must be thick enough to set properly; boiling time is crucial.
  • If you don’t have a springform pan, use a regular pie dish but be aware it may be harder to remove the pie intact.
  • Add chopped walnuts for a crunchy texture, or omit for a nut-free version.
  • Make sure bananas are ripe but firm to avoid mushy layers.
  • This pie should be refrigerated and consumed within 2 days for best freshness.

Find it online: https://flavorspath.com/irish-banoffee-pie-caramel-and-banana-pie-recipe/