Our easy Banoffee Pie recipe is creamy, crunchy, gooey, and gone before you can say “save me a slice!” It’s quick to make, uses simple ingredients, and it tastes like something straight off a restaurant dessert cart.
That golden river of dulce de leche oozing from the crust, the soft peaks of whipped cream, and the bananas tucked inside like treasure. This isn’t just dessert, it’s a showstopper.
Banoffee Pie was created in 1971 by chef Ian Dowding and restaurateur Nigel Mackenzie at The Hungry Monk in East Sussex, England. They started with a toffee pie, added sliced bananas, and unknowingly gave birth to a dessert icon.
The UK embraced it quickly, and it didn’t take long for the States to fall for it just as hard. It’s got that sweet, over-the-top energy that just fits on any American dessert table, and most folks never guess it’s British.
So in true American fashion, we took one bite and decided it was ours now.
You don’t need blowtorches or a sugar thermometer to make our easy Banoffee Pie recipe. Just a few simple ingredients, a large bowl, and a pie dish.
It’s no-bake, no-fuss, and you can make it the night before, which gives you one less thing to worry about when guests are on the way.
If you love our Banoffee Pie, then you’re going to fall for our Banana Cream Pie, with its smooth, creamy filling and deep banana flavor that’s impossible to forget.
If you’re craving something with a citrusy kick, our Lemon Icebox Pie will light up your dessert table like sunshine in a crust.
Ingredients
Gather the ingredients to prepare our Banoffee Pie recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How Can I Adjust The Ingredients?
Absolutely. We used graham cracker crumbs for that nostalgic, buttery base. If you’re after more of a British-style Banoffee Pie, digestive biscuits are the traditional choice and can be found in the international aisle or ordered online. Crushed Biscoff cookies work beautifully too if you want a little warm spice in the crust.
If you can’t get your hands on thick dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a pot of water over low heat. Just make sure the can stays fully submerged the whole time.
For the whipped cream, we used heavy whipping cream with a touch of vanilla extract and sugar. You can mix things up with a little bourbon, cocoa, or even espresso powder if you’re feeling adventurous.
How to Make Banoffee Pie
Follow along with my simple step-by-step instructions to learn how to make Banoffee Pie in your home kitchen.
Preheat oven to 350°F and grab a 9-inch pie plate, tart tin or springform pan for the buttery graham cracker crust.
- Add the graham cracker crumbs, melted butter, brown sugar, and salt to a large bowl.
- Mix until you have fine crumbs that hold together.
- Pour the mixture into a pie plate and firmly press into the bottom and sides to form your pie crust. Use the back of a spoon or a rolling pin to smooth the base into an even layer.
- Place on the center rack of the preheated oven. Bake dessert crust for 8 -10 minutes until golden brown, then set aside to cool.
- Add cold heavy cream, granulated sugar and vanilla extract to the bowl of a stand mixer with the whisk attachment. You can also use a large bowl and electric hand mixer.
- Start at a low speed and gradually build up to high speed to whip cream until soft peaks form, scraping the sides as needed. This will give you better consistency for your whipped cream than over-beating it from the beginning.
Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes. You can chill the whipped cream while you prep the rest.
- Arrange a layer of banana slices over the pie crust, using fresh bananas with no brown spots for best texture. Arrange them in circles, starting at the outside of the shell.
- Pour the thick dulce de leche filling over the top of the bananas in an even layer. If you love the combination of bananas and toffee filling, you can add another layer of banana slices on top of the caramel.
- Spoon whipped cream over the top of the pie. Refrigerate for at least 2 hours to let it set. If chilling for more than a couple hours or overnight, cover loosely with plastic wrap.
- Before serving, garnish with chocolate curls, toffee bits, cocoa powder, or a drizzle of caramel sauce for extra flair.
This is the dessert you bring out for special occasions, holidays, or any time the whole gang’s coming over and you want to knock it out of the park.
Someone always asks for the recipe before they’re even done chewing, like they’re afraid it might disappear if they wait too long.
How to Store Banoffee Pie
Leftovers can be stored in the fridge, loosely covered with plastic wrap or foil, for up to 2-3 days.
Keep the pie chilled until ready to serve, and always use a clean knife to keep the layers looking fresh.
Freezing isn’t recommended, as the whipped cream will lose its texture and the bananas may darken and turn mushy.
Recipe FAQs
If the toffee isn’t thick enough or the whipped cream isn’t whipped to stiff peaks, the filling can lose its structure. Always use thick dulce de leche and take your time whipping until stiff.
Make sure each banana slice is in contact with the dulce de leche or whipped cream. A light brush of lemon juice helps too.
You can, but homemade whipped cream holds its shape better and gives the pie a fresher, richer finish.
More Recipes You’ll Love!
Banoffee Pie Recipe
Ingredients
- 2 cups graham cracker crumbs
- 10 tablespoons unsalted butter melted
- ¼ cup brown sugar
- 1 pinch salt
- 14 oz dulce de leche
- 2 large bananas sliced
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- chocolate shavings optional -for garnish
- 2 tablespoon toffee bits optional – for garnish
Instructions
- Preheat oven to 350°F.
- Add the graham cracker crumbs, melted butter, brown sugar, and salt to a large bowl. Mix to combine.
- Pour the mixture into a pie plate and firmly press it into the bottom and up the sides of the pie plate.
- Place on the center rack of the preheated oven and bake for 8 -10 minutes.
- Add the cold heavy cream (aka heavy whipping cream), sugar, and vanilla extract into the bowl of your stand mixer fitted with the whip attachment (or a large bowl and electric hand mixer).
- Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning.
- Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.*Scrape the sides and bottom of the bowl as needed.*You will eventually reach high speed, but it’s important to take time and gradually increase the mixer speed.
- Add sliced bananas to the crust, arranging them in circles, starting at the outside of the shell.
- Pour the dulce de leche over the bananas.If you love bananas, you can add another layer over the top of the dulce de leche.
- Spoon whipped cream over banana layer.
- Refrigerate for at least 2 hours to let it set.
- Garnish with toffee bits and chocolate shavings.
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