Description
A delightful treat that combines the rich flavors of caramel with the sweetness of ripe bananas, topped with a creamy filling and a hint of salt.
Ingredients
Scale
- 200 g graham cracker crumbs
- 100 g unsalted butter, melted
- 3 medium ripe bananas, sliced
- 500 ml heavy cream
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 200 ml salted caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 180°C (350°F). Combine graham cracker crumbs and melted butter in a bowl, then press into a 9-inch pie dish. Bake for 8-10 minutes until golden brown and let cool.
- Slice the ripe bananas and set aside. Whip the heavy cream in a bowl until soft peaks form, then gradually add sugar and vanilla, whipping until stiff peaks form.
- Layer sliced bananas over the cooled crust, spoon half of the whipped cream over them, and drizzle half of the salted caramel sauce on top.
- Add the remaining whipped cream on top, smooth it out, and drizzle the remaining salted caramel sauce. Sprinkle with sea salt.
- Refrigerate for at least 2 hours to set, then slice and serve.
Notes
- Store in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Chill mixing bowl and beaters before whipping cream for fluffier topping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: Salted Caramel, Banana Cream Pie, Dessert, Sweet Treat