Chocolate Banoffee Pie

Layers of fudgey chocolate ganache, sliced bananas and decadent Dulce de leche on a buttery pie crust and topped with almonds and vanilla whipped cream makes it easy to call this one of my all time favorites.

Both the recipes for my pre baked all butter pie crust and whipped cream are on my page!

The dulce de leche is one of my favorite simple hacks that my high school best friends mom taught me years ago and I’ve been using since🤍

The Dulce-

Dulce de leche is what happens when milk and sugar are given time — slow, patient caramelization that transforms them into something rich, silky, and deeply golden.
Using sweetened condensed milk gives you a beautiful shortcut without sacrificing that classic flavor.

Simply place the unopened can (or two) in a large, heavy-bottomed pot and cover it with plenty of water — at least two inches above the top.
Keeping the cans fully submerged the entire time is crucial to prevent overheating or bursting.

Bring the water to a gentle boil, then lower to a steady simmer and let the cans cook for about 3 hours.
The longer they simmer, the deeper the color and thicker the texture — it’s a slow magic you don’t want to rush.
Check in every so often, topping off with more hot water if needed to keep the cans fully covered.

When time is up, let the cans cool completely before opening.
(Resist the temptation — opening a hot can can be dangerous.)
Once cooled, inside you'll find ready-to-spread, perfectly rich dulce de leche — no stirring, no fuss, just pure caramel perfection.
As for the ganache I use a 1:2 ratio for the fudgey but spreadable texture. Meaning 1 cup of heavy cream for two cups of chocolate chips. I usually use all dark but had some extras laying around so made a blend! Bring your cream to a simmer then pour over your chips plus a tablespoon of butter, wait about 5 minutes to let them melt then whisk until smooth. I like to let this cool and set for a couple hours.

The Ganache-

For that thick, fudgy texture that still spreads like a dream, I use a simple 1:2 ganache ratio:
1 cup heavy cream to 2 cups chocolate chips.

• Bring the cream just to a simmer — not a full boil.

• Pour it over the chocolate chips and add 1 tablespoon of butter and a pinch of salt

• Let it sit for about 5 minutes to melt, then whisk until glossy and smooth.

• Let it cool and set for a couple of hours for the perfect consistency.

(Pro tip: I usually use all dark chocolate, but if you have a few leftovers lying around, blending a few types gives it even more depth.)

Slice up 2-3 bananas and start layering! I went with chocolate on the bottom for some contrast then topped it with my bananas before smoothing it over with my Dulce de leche. Top with whipped cream and chopped nuts and watch this pie disappear slice by slice.

-Love Always, Yaz