Description
A delightful British dessert that combines ripe bananas with creamy toffee and a crunchy crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 11 full sheet graham crackers)
- 1/3 cup granulated sugar
- 6 Tablespoons salted butter (melted)
- 1/2 cup salted butter
- 1/2 cup dark brown sugar (packed)
- 14 ounces sweetened condensed milk
- 2-3 large ripe bananas (peeled and sliced)
- 2 cups cold heavy cream
- 1/4 cup powdered sugar (or granulated sugar)
- 1 teaspoon pure vanilla extract
- Chocolate shavings, chopped nuts, or toffee bits (for garnish)
Instructions
- Preheat oven to 350℉ (177℃).
- Crush the graham crackers into fine crumbs using a food processor or rolling pin and ziploc bag.
- Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.
- Press the crust mixture into a 9-inch pie plate or springform pan using a flat-bottomed glass or measuring cup.
- Bake for 10 minutes to set the crust, then remove from oven and cool completely.
- Prepare the caramel toffee filling by melting the butter and brown sugar in a medium saucepan over medium heat.
- Add the sweetened condensed milk, then bring mixture to a boil for 2-3 minutes, stirring until thickened.
- Pour the warm toffee filling into the prepared crust, then cool completely and chill for 1-2 hours.
- Beat the heavy cream, sugar, and vanilla until medium peaks form (about 3-4 minutes).
- Arrange the sliced bananas in layers on top of the cooled toffee layer.
- Cover completely with whipped cream and sprinkle with chocolate shavings before serving.
Notes
For sugar substitutes, consider using stevia or monk fruit for a lower sugar dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg