When I told Colin that I was bringing banoffee pies to a cookout this past weekend, he thought I had entirely made it up. I’m not sure whether to be concerned he thinks I make up fun words to describe my baking or flattered that he thought I was the first person to combine toffee and bananas.
Since these are really cinnamon banoffee pies, perhaps I should have made up a word. How does ‘cinabanoffee’ pie sound? Maybe I’ll keep working on that.
The weather was anything but spectacular for Memorial Day Weekend here in DC but honestly, that worked out for the better in my mind. It took care of my FOMO over so many of my friends being a the beach and gave me an excuse to do lots of indoor spinning! A win-win if there ever was one.
At this point you are all probably thinking: Charlotte, stop talking about your boring weekend and tell us more about these pies. Fine. If you drop what you are doing to run out and buy supplies to make these pies immediately though, that’s not on me!
First of all, you’ll need a silicone muffin mold for this. The silicon is super soft so it allows you to push the little pies right out from the mold. I used jumbo muffin mold and the recipe made 6 muffins. With regular sized muffin mold you’ll probably get closer to a full dozen.
The cinnamon in the crust and the filling adds some depth of flavor to an otherwise super sweet dish. The longer you let the bananas sit on top of the toffee, the more banana flavor will get infused in the filling. That being said, the bananas will start to brown so your call on what you care about more – rich banana flavor or pristine banana slices.
This pie is a serious crowd pleaser. If you are planning on sharing though, make sure to let the filling sit in the crust for longer than one hour so that it firms up enough to hold it’s shape when cut in half.
These mini cinnamon banoffee pies are so easy and yet so decadent - perfect for impressing your friends or treating yourself!
- 8 ounces cinnamon graham cracker
- 1 cup (2 sticks) butter, divided
- 3/4 cup (150g) packed dark brown sugar
- 1 (14 - ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup heavy cream
- 2 tablespoons granulated sugar
- 2 Bananas
- In a food processor, grind graham crackers into crumbs. Melt 1 of the sticks of butter and pour into the food processor, pulsing to combine. Once evenly wet and crumbly, divide crust mixture among 6 molds of a jumbo silicon muffin tin and press firmly with your hands to cover molds. You’re making little cups out of graham crackers. Place in the fridge to harden for 2-4 hours.
- Once the crust is ready, make the filling by adding the second stick of butter to a saucepan over medium heat until melted. Add the brown sugar, sweetened condensed milk, vanilla, cinnamon and salt and stir until mixture begins to boil. Continue stirring for another minute or two as the mixture boils and darkens. Divide mixture among 6 crusts and return to the fridge for at least an hour.
- When ready to top the pies, combine the heavy cream and the granulated sugar in a stand mixer. Mix on medium high until peaks form. Slice the bananas and top each pie with 4-5 banana slices. Top with whipped cream.
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