Let me tell you the story.

Once upon a time, an amazing baking princess decided that her prince needed more potassium in his diet. She felt it was part of her royal duties to make sure he ate a somewhat nutritious breakfast, so she brought home a bunch of delectable  bananas. For days, they sat on the royal counter, turning brown by every minute that passed by. At the last moment, to save the bananas from impending doom, the princess decided to use them to make his favorite dessert –Banana Pudding –but alas, she did not have what she needed to make it and the carriage was out at Best Buy.

Instead, she made him a traditional English dessert, well, sorta….

The original Banoffee Pie has a crust made of crumbled biscuits and butter. I decided to use a graham cracker crust because you know, I didn’t have any crumbled biscuits lying around the castle.

The key to the whipped topping is to make your own. If you try to use a canned whip cream, then it will deflate and make a mess. It is super duper easy, cheaper than store-bought, and tastes sooo light and fluffy that you might never go back to the can again.

Once the pie was presented to the prince, all order was restored in the kingdom, and all the townspeople rejoiced. The End.