- 1-1/4 cups graham cracker crumbs
- 5 tbsps. melted butter
- 2 tbsps. sugar
Mix all together well and press into a 9″ tart pan with a removable bottom or a regular pie plate
Bake at 350 for 8 minutes – remove from oven and cool.
- 1/2 cup butter
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup light brown sugar
- 2 tbsps. light corn syrup
Put the butter, milk, brown sugar and syrup in a saucepan and heat, stirring constantly, until all sugar is dissolved and butter is melted.
Bring to a gentle boil and cook for about 7 minutes, stirring constantly, until the mixture thickens and turns a light caramel color.
Slice 1-2 bananas and cover the bottom of the pie shell.
Pour the toffee filling over the bananas and let it set for about 1 hour at room temperature.
Decorate with whipped cream, chopped chocolate and extra banana slices if desired.