Banapple-Style Banoffee Pie

We'd give this Banapple banoffee pie hack a 100% accuracy rate, but that'd be out of bias. We love it 100% though, if that counts.
one 6" pie
Wait Time
3 Hrs
Active Time
1 Hr

Banapple banoffee pie seems simple in theory. But making all those layers takes a lot of effort, from pressure-cooking condensed milk to making toffee to whipping cream to stiff peaks to shaping melted chocolate into curls. All that work will make you just want to buy the cake—and we won't blame you; that's how we felt after developing this recipe too.

But if you're up for a challenge, our hack gets you a 90% accurate Banapple banoffee pie at 100% satisfaction. You get the firm, slightly salty graham crust, the deeply rich toffee, the thick whipped cream, and the sparse but noticeable chocolate shavings in just over an hour.


  • 1 can of condensed milk
  • ⅛ tsp banana extract, optional

Graham Crust

  • 2 cups (260g) crushed graham crackers
  • 2 tbsp + 2 tsp (30g) sugar
  • pinch of salt
  • 15 ½ tbsp (140ml) melted unsalted butter


  • 1 cup (289ml) whipping cream, chilled
  • 1 tbsp + 3 tsp (21g) powdered sugar
  • ¼ tsp (1.25ml) vanilla extract
  • pinch of salt

Banana Filling

  • 135g lakatan bananas

Make the Toffee


Place a can of condensed milk (submerged in water) in a pressure cooker or Instant Pot set on high.


Once the pressure cooker begins to release steam, leave to cook for 1 hour and 10 minutes. While waiting, you can proceed with the other components.


After cooking, place the can in an ice bath to cool.


Once cool, open the can, scoop out the toffee, and mix in the banana extract if using. Set aside.

Make the Graham Crust


Preheat an oven to 350°F (180°C).


Combine graham crackers, sugar, salt, and butter in a bowl. The texture should be similar to wet sand.


Add the graham mixture to a lined loose-bottom pan or springform pan, tightly pressing the crumbs onto the base and the sides. Use a flat-bottom glass or a measuring cup to press the crumbs down—this is crucial for a firm crust!


Bake the crust for 8 minutes, then lower the heat to 325°F (162°C) and bake for another 3–4 mins. Remove from the oven and let cool before resting in the freezer.

Prepare the Components


Prepare the chocolate shavings: Melt chocolate in a microwave, heating it in a microwave-safe measuring glass or bowl at intervals. You can also use the bain-marie method to do this. Pour melted chocolate on a stainless steel tray to cool and set aside at room temperature.


Prepare the whipping cream: In a mixing bowl, combine whipping cream, powder sugar, vanilla extract, and salt. Using a stand mixer or a hand-mixer, whisk the mixture until stiff peaks form.


Prepare the bananas: Slice the bananas into 1-inch pieces. Set aside.

Assemble the Banoffee Pie


Make the chocolate shavings by pushing a dough scraper along the pan away from you, curling the chocolate. Set aside.


Spread half of the toffee into the crust, then arrange the sliced bananas on top.


Spread the remaining half of toffee, then add the whipped cream.


Top the pie with the chocolate shavings.


Chill the banoffee pie for 2–3 hours before serving.

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