If you’ve ever stepped into a classic American diner—the kind you see in movies, where the pies are stacked high and the coffee keeps pouring—then you know the magic of a good banana pie. This version takes that nostalgic treat to a whole new level, with a touch of Scandinavian influence.
The base is my absolute favorite: a gooey, slightly chewy almond meringue crust, a beloved treat in Norway. It’s naturally gluten-free and adds the perfect textural contrast to the layers above. Then comes the homemade dulce de leche, but not just any dulce de leche. Instead of simply using sweetened condensed milk, I enrich it with butter, cream, vanilla bean, and a hint of flaky sea salt, creating a deep, caramel-like flavor that’s velvety smooth and not overly sweet.
Fresh banana slices are, of course, a must. But the real star of the show? The banana-infused whipped cream. To take it to the next level, I let very ripe, spotty bananas steep in warm cream overnight in the fridge, infusing every bite with an incredible depth of banana flavor. It’s blended with vanilla bean and sea salt to create a luscious, cloud-like topping that perfectly complements the rich caramel and crisp-yet-chewy crust.
This pie is the best of both worlds—classic diner nostalgia meets Scandinavian indulgence. If you love banoffee pie or banana cream pie, this one is going to steal your heart.
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