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This is a riff on the traditional British dessert, the Banoffee Pie, which I’ve never seen or eaten. The recipe comes from Food52. I was casting about for something to do with the 2 bananas I had on-hand before they got too soft and were only good for bread. This dessert has a strong banana flavor and is super yummy.

  • Crust Ingredients
  • 3/4 cup butter, softened
  • 1/3 cup sugar
  • 1-1/2 cups flour
  • 1/4 tsp. salt

Prepare a 9″ square pan by fitting with parchment paper that hangs over the edges so that you can pull the dessert out of the pan when it’s time to serve it. Spray the paper with non-stick spray. Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy. Stir in flour and salt. Mix until the dough comes together in large chunks. Press into the bottom of the prepared pan. Prick the crust with a fork. Bake at 350 degrees for twenty minutes or until it’s a golden brown color. Let cool while you make the filling.

  • Filling and Topping Ingredients
  • 10 Tbsp. butter
  • 3/4 cup brown sugar (160 grams)
  • 14 oz. sweetened condensed milk
  • 2 bananas, sliced
  • 3/4 cup semi-sweet chocolate chips

In a medium saucepan over medium heat, melt together butter and brown sugar. Stir in sweetened condensed milk. Stir over medium heat until the mixture thickens (about five minutes).

Spread the banana slices evenly over the cooled crust. Pour the warm caramel mixture over the bananas and smooth the top with a spatula. Chill for at least an hour.

Melt the chocolate chips (I used a microwave a few seconds at a time, stirring after each few seconds) and spread over the chilled caramel layer.

Chill until ready to serve. Remove from pan and cut into pieces. Serve.