Banoffee Pie {Caramel Banana Cream Pie}

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Have you heard of this pie?  I have seen it all over the Internet this year.  The pictures are mouthwatering, but the directions seemed a little strange to me.  I couldn’t believe that a can of sweetened condensed milk could really turn into caramel simply by boiling it, in the can, no less!!

After doing a little research, I found there are many different ways to make the caramel.  I followed the directions for boiling it on the stove top, but will include directions for several methods you could use to get he same results.  It was true–boiling the can DID magically transform the sweetened condensed milk into a rich and beautiful caramel, also known as Dulce de Leche.  I can think of lots and lots of great uses for this stuff….dip apples slices, over ice cream,  in between shortbread cookies and more! But this pie has got to be at the top of the list!  It was sensational!

I hear that this pie is famously popular in the UK, thought to be invented at an English restaurant called “The Hungry Monk” in 1972.  I can’t believe that it has been around that long and has taken me so long to finally make it!

I am especially excited to know how to make the amazing caramel out of a simple can of sweetened condensed milk. Maybe you already knew abou this little kitchen magic, but this new to me and I couldn’t be happier:)  Super easy and oh so good!  In fact, I have read that you can make it months ahead of time and store unopened cans in your pantry until ready to use! Genius.  You could have an amazing dessert in minutes!  Give it a try! Trust me,  you will wow your family!

Speaking of family, I am trying to get mine organized:)  I am starting a series on my other blog Melandboys with lots of tips and ideas to keep our homes organized.  Today I shared a super inexpensive but effective battery organizer here.

Banoffee Pie {Caramel Banana Cream Pie}
submitted by Melanie~The Sisters Cafe


1 graham cracker crust

3 Bananas sliced

1 can sweetened condensed milk

1 cup whipping cream whipped with 1-2 TB powdered sugar until stiff peaks form

To make the caramel or Dulce de Leche:

Stove Top Method:  Remove the label from can of sweetened condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours.  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open.

Crock Pot Method:  Take the label of the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.

Oven Method:  Open can of sweetened condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.

Banoffee Pie (Caramel Banana Cream) Directions:

Slice the bananas into your pie shell.  It does not matter how, just make sure it is somewhat even.  Pour the cooled caramel over the banana slices.  Cover in sweet whipped cream and garnish with shaved chocolate.  Viola!  That is it and you have a MAGICAL incredible dessert! Enjoy:)


  1. Julie says

    This sounds wonderful!!! I think I’m going to have to try it. I went to Paris 8 years ago and at a Haagen-Daz scoop show they had Banoffee ice cream. Even though I’m not a big fan of bananas, it was the best ice cream I have ever had in my life. Now I want to take another trip to Paris.

  2. Brittany says

    wow that looks and sound amazing!!!!!! I can’t WAIT to try it out!! the caramel method is genius, just like you said! I can’t wait to use it in a million diff ways! :)

  3. Georgina says

    Oh My! You’ve never had Banoffee Pie before? Its considered a staple in my family! LOL I didn’t realise you didn’t “have” it in America! LOL I love how the internet brings us all together so we can try new things out. I love trying some of your receipes because you don’t “get” them in England! LOL Thanks for the inspiration

  4. Pam says

    This looks yummy ! We have been making this dulce de leche for years now. My Mom picked it up in Brazil where she served a mission and now we make it every New Years Eve to go along with our fondue. I never thought of using it this way though. Can’t wait to try it !

  5. Julie says

    Thanks for this idea. I’d never heard it before, sounded pretty strange to me. But I was in need of a quick Family Night treat. It totally worked out! I went with the oven method (fastest). It was a treat. I’m a big Banana Cream Pie fan, I’d say this is just as good! Certainly something we’ll do again some time! Thanks again.

  6. says

    Omigosh! I’m sold. Definitely making this for my banana cream pie lover (AKA Griff)! Thanks for the great recipe, Mel. PS Jesse Bourne told me about boiling the can when he got home from his mission. In fact, I remember doing it with him the night before his homecoming. How funny. I had totally forgotten about it!

  7. Natalie says

    I have also never heard of this before, but it looks absolutely amazing! Just curious–does it work with the low-fat or fat-free sweetened condensed milk?

    • Melanie says

      I am new to this method of making caramel–so honestly I have no idea! If you do try it with one of those types of sweetened consdensed milk, let us know how it works!

  8. Heather at Kitchen Concoctions says

    I have made the homemade Dulce de Leche this way many times. I have done both the stove top method and crock-pot method and prefer the crock-pot method for obvious reasons of that it can be left unattended while it cooks away. I have used this simple homemade Dulce de Leche as filling for cupcakes and cookies, on top of tres leches cake, and mixed with coconut flakes and pecans for a nice topping for ice cream or chocolate Bundt cake! Even with all those uses I have never tried this delicious sounding pie! I must make it next!

  9. Rachel says

    Hi, I’m going to be making this for Thanksgiving tomorrow. Would it be ok to make it tonight and refrigerate until tomorrow? How does the caramel do refrigerated on the bananas? If I do refrigerate it, is it better to serve at room temp or still cold? Thanks!

    • Melanie says

      Hi Rachel,
      If I were you, I would make all the parts tonight but not put it together until tomorrow. I think that would be best–but i am sure it will be fine either way. I have never made it the day before. Let me know how it goes:)

  10. Karen says

    I had never heard of Banoffee Pie until I ordered it at a restaurant on Thanksgiving. OMG!! The best dessert I’ve ever had. Never new what could be done with a can of sweetened condensed milk. I can’t wait to try it!! Wish there were another way because of diabetes. But, you only live once. Mmmmmmmmmm…..

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