Banana Dulce de Leche Pie (Banana-Caramel Pie)

    4 hours 20 minutes

    Slow cooking turns sweetened condensed milk into a sensational caramel-flavored sauce that's popular in Latin American cooking. Combine it with sliced bananas in a graham cracker pie crust and top with whipped cream to enjoy a dreamy dessert.

    5 people made this

    Serves: 8 

    • Dulce de Leche
    • 1 (400g) tin sweetened condensed milk
    • Pie Shell
    • 1 cup graham cracker crumbs, or similar biscuits
    • 115g butter, melted
    • To Assemble
    • 4 bananas
    • 1 1/2 cups thickened cream
    • 2 tablespoons icing sugar
    • 1 teaspoon vanilla extract

    Preparation:20min  ›  Extra time:4hours  ›  Ready in:4hours20min 

    1. Dulce de Leche: Place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
    2. Pie Shell: Preheat oven to 180 degrees C.
    3. Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 22cm pie tin.
    4. Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
    5. To Assemble: Open the tin of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
    6. Pour the cream into a mixing bowl and beat until soft peaks form. Add the sugar and vanilla extract then continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

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    Reviews in English (51)


    So the final product wasn't too bad, but making it became a disaster! I followed the directions and put the condensed milk in a sauce pan and filled it with water half way up the can and boiled it for 3 hrs...well I ended up with half a can of dark carmel (over cooked) and half a can condensed milk. I tried putting it all in a saucepan and mixing it all together and that worked somewhat. It was burned in some places, but I still served it! Everyone said it tasted fine, but it could have been better, my suggestion...boil can in water with can completely submerged, and only boil for 2-2and 1/2 hrs. That might work better.  -  26 Aug 2007  (Review from Allrecipes USA and Canada)


    I make a very similar recipe, and you can buy the condensed milk already caramalized in the can in the mexican/latin foods section in most grocery stores. MUCH MUCH easier this way! I whip one of these pies up in no time this way.  -  23 Nov 2007  (Review from Allrecipes USA and Canada)


    A similar recipe is known as Banoffi (or Banoffee) pie in the UK and was reputedly created at the Hungry Monk restaurant in Jevington, East Sussex in 1971. Their recipe requires the condensed milk to be boiled fully submerged for 5 hours. Originally it was served on a pastry crust. However I use digestive biscuits crushed and mixed with butter for the base, which I assume is similar to the graham base in US, but I don't cook this - simply cool in fridge before topping with the dulce and bananas. 3/4 pint cream is whipped with 1tsp sugar and 1/2tsp instant coffee. p.s. in UK pre-made dulce de leche is now available by the maker of a popular brand of condensed milk.  -  17 Sep 2007  (Review from Allrecipes USA and Canada)