Best Irish Banoffee Pie Caramel And Banana Recipes

Irish Banoffee Pie ( Caramel and Banana image

Provided by A Dash Of Love

Categories Pie

Time 30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
1 (14 ounce) can condensed milk
1/3 cup brown sugar, packed
6 1/4 tablespoons butter
7 bananas, not over ripened, do not want them mushy
2 -4 tablespoons lemon juice, to prevent banana's from browning sauce
2 cups whipping cream
1/4 cup confectioners' sugar
2 -3 tablespoons extra strong coffee
1 large chocolate bar (I used Ghiraradelli chocolate toffee bar)

Steps:

1 Heat oven to 400 degree's. make crust. Combine cracker crumbs with sugar. Add melted butter. Combine well,and press in to a 9 inch spring form pan bottom,and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool.
2 make caramel- Melt butter in saucepan . Add brown sugar. Cook on high heat. Bring to a boil stirring constantly.Make sure sugar dissolves.
3 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.
4 pour half of the caramel on to bottom of crust you made. Slice 3 banana's and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more banana's and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
5 make cream topping - Beat 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. Keep refrigerated.

Nutrition Facts : Calories 1092.4, Fat 66.1, SaturatedFat 40, Cholesterol 205.1, Sodium 499, Carbohydrate 121.9, Fiber 4.4, Sugar 91.9, Protein 10.9

Irish Banoffee Pie - Caramel and Banana Pie image

Provided by Nor Mac

Time 35m

Number Of Ingredients 22

PIE CRUST HOMEMADE (OR BUY A PREMADE DEEP DISH GRAHAM CRUST)
1 1/2 c graham cracker crumbs
1 stick butter, melted (1/2 cup)
1/3 c sugar
OPTIONAL CHOCOLATE CRUST
1 1/2 c graham cracker crumbs
1/3 c granulated sugar
1/2 c butter, softened
1/4 c unsweetened cocoa powder
CARAMEL
1 can(s) condensed milk (14 oz)
1/3 c brown sugar packed
6 1/4 Tbsp butter
TOPPINGS
7 bananas not over ripened, do not want them mushy.
2-4 Tbsp lemon juice to prevent bananas from browning
WHIPPED CREAM
4 oz cream cheese
2 c whipping cream
1/4 c confectioners' sugar
2-3 Tbsp brewed extra strong coffee (you can use double strength instant mixed with water. Then remove 3 Tbsp for whipped cream.)
1 large chocolate bar (I used Ghiraradelli chocolate toffee bar)

Steps:

1. Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust.
2. Combine well. Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and cool.
3. Make caramel - melt butter in a saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves.
4. 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. The mixture should get thickened. If not thickened, cook a little longer.
5. Pour half of the caramel on to the bottom of the crust you made.
6. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel.
7. Pour the rest of the caramel on top.
8. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets.
9. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confectioners' sugar and coffee.
10. Beat until soft peaks.
11. Fold in 1 sliced banana.
12. Top pie with cream.
13. Shave the chocolate bar on top. Add walnuts on top if desired. Decorate how you wish.
14. Ready to serve. Keep refrigerated.