Name: Banoffee Pie Recipe
Prep time: 15 min
Cook time: PT-485786H24M37S
Total time: 3 h
Cuisine: British
Ingredients: 1½ cups crushed digestive biscuits or graham crackers; 1/3 cup melted butter; 1 can (14 oz) sweetened condensed milk (for the toffee); 3 ripe bananas, sliced; 1½ cups heavy whipping cream; 2–3 tbsp powdered sugar (to taste); 1 tsp vanilla extract; Optional: grated chocolate or cocoa powder, for topping

Jump to Recipe·Print Recipe

Banoffee Pie Recipe is a decadent, no-bake dessert combining a buttery biscuit crust, rich toffee filling, fresh bananas, and fluffy whipped cream. It’s an irresistible treat that brings together creamy, sweet, and fruity flavors in every bite.

Ingredients

For the crust:

1½ cups crushed digestive biscuits or graham crackers

⅓ cup melted butter

For the filling:

1 can (14 oz) sweetened condensed milk (for the toffee)

3 ripe bananas, sliced

1½ cups heavy whipping cream

2–3 tablespoon powdered sugar (to taste)

1 teaspoon vanilla extract

Optional:

grated chocolate or cocoa powder, for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust:

Mix the crushed biscuits with melted butter until combined. Press this mixture firmly into the bottom and sides of a pie dish. Chill in the fridge for 30 minutes to set, or if I want a firmer crust, I bake it at 350°F (175°C) for 8 minutes and then let it cool.

Make the toffee (dulce de leche):

Place the unopened can of sweetened condensed milk in a pot of water, ensuring it’s fully submerged. Simmer gently for 2 to 2.5 hours. After cooking, let the can cool completely before opening to reveal the thick, caramelized toffee. (Alternatively, I sometimes use store-bought dulce de leche to save time.)

Assemble the pie:

Spread the cooled toffee evenly over the chilled crust. Layer the sliced bananas on top of the toffee.

Make the whipped cream:

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the banana layer evenly.

Finish:

Sprinkle grated chocolate or dust cocoa powder on top for garnish. Chill the pie in the fridge for at least 1 hour before serving to let all the flavors meld together.

Tip: To prevent bananas from browning, I toss the slices with a little lemon juice before layering.

Servings and Timing

This recipe serves about 8 people.

Prep time: 15 minutes (plus chilling and cooking time)

Cook time for toffee: 2 to 2.5 hours (hands-off simmering)

Chilling time: at least 1 hour

Variations

For a quicker version, use store-bought dulce de leche instead of simmering sweetened condensed milk.

Swap digestive biscuits for chocolate cookies in the crust for a richer base.

Add chopped nuts like walnuts or pecans between the toffee and banana layers for crunch.

For a lighter twist, substitute heavy cream with mascarpone whipped cream.

Try topping with caramel sauce or a drizzle of espresso for an extra flavor kick.

Storage/Reheating

I store leftover banoffee pie covered in the fridge for up to 2 days. Because of the fresh bananas and whipped cream, it’s best enjoyed fresh but still delicious within that time frame. I don’t recommend freezing this pie as the texture of bananas and cream changes. Before serving, I usually let it sit at room temperature for about 10 minutes to soften slightly.

FAQs

How do I make the toffee without simmering the can?

You can use store-bought dulce de leche as a shortcut or make dulce de leche by slowly cooking sweetened condensed milk in a saucepan over low heat while stirring constantly to avoid burning.

Can I prepare this pie in advance?

Yes, you can assemble the pie a day ahead and keep it refrigerated. Just add the whipped cream topping last to maintain its freshness.

What can I substitute for digestive biscuits?

Graham crackers or any simple tea biscuits work well. For a gluten-free option, try gluten-free cookies or crushed nuts.

How do I keep bananas from browning?

Tossing banana slices with a little lemon juice before layering helps prevent browning and keeps the pie looking fresh.

Can I use frozen bananas?

I prefer fresh bananas because frozen ones tend to get mushy when thawed and can release extra moisture, which affects the pie’s texture.

Conclusion

I always find banoffee pie to be a crowd-pleaser, thanks to its comforting and rich combination of flavors and textures. It’s an impressive dessert that’s surprisingly straightforward to make, especially if I prepare the toffee in advance or use store-bought dulce de leche. Whether I’m serving it at a special occasion or just treating myself, it never disappoints. Give this recipe a try and enjoy a slice of creamy, caramelized bliss.

Recipe:

Banoffee Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 3 hours (including chilling and cooking time)
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Banoffee pie is a decadent, no-bake dessert combining a buttery biscuit crust, rich toffee filling, fresh bananas, and fluffy whipped cream. It’s an irresistible treat that brings together creamy, sweet, and fruity flavors in every bite.

Ingredients

1½ cups crushed digestive biscuits or graham crackers

⅓ cup melted butter

1 can (14 oz) sweetened condensed milk (for the toffee)

3 ripe bananas, sliced

1½ cups heavy whipping cream

2–3 tablespoon powdered sugar (to taste)

1 tsp vanilla extract

Optional: grated chocolate or cocoa powder, for topping

Cook Mode Prevent your screen from going dark

Instructions

Mix the crushed biscuits with melted butter until combined. Press this mixture firmly into the bottom and sides of a pie dish. Chill in the fridge for 30 minutes to set, or bake at 350°F (175°C) for 8 minutes for a firmer crust, then let cool.
Place the unopened can of sweetened condensed milk in a pot of water, ensuring it’s fully submerged. Simmer gently for 2 to 2.5 hours. Let the can cool completely before opening to reveal thick caramelized toffee. Alternatively, use store-bought dulce de leche.
Spread the cooled toffee evenly over the chilled crust. Layer the sliced bananas on top of the toffee. (Toss banana slices with a little lemon juice to prevent browning.)
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the banana layer.
Sprinkle grated chocolate or dust cocoa powder on top for garnish. Chill the pie in the fridge for at least 1 hour before serving to let flavors meld.