Make this easy banoffee pie with a buttery graham cracker crust, thick dulce de leche caramel, fresh banana slices, and sweet whipped cream. This simple, crowd-pleasing pie is perfect for Thanksgiving, holidays, or any special occasion.
Love creamy pies? Try other favorites such as Raspberry Cream Pie, Chocolate Cream Pie, Blueberry Cream Cheese Pie, Lemon Cream Cheese Pie, and Coconut Cream Pie.
Why You Will Love This Recipe
If you want a dessert that’s light and creamy yet richly caramelized, banoffee pie fits the bill. This British classic brings together bananas, dulce de leche, and whipped cream on a golden, buttery crust. The crust can be baked for extra crunch or chilled for a no-bake version.
This easy banoffee pie recipe is reliable, comforting, and always impressive—ideal for holidays, dinner parties, or a simple weekend treat.
What Is Banoffee Pie?
Banoffee pie — short for “banana + toffee” — is a beloved English dessert that emerged in the 1970s. Its simple layers—a biscuit base, caramel filling, banana slices, and whipped cream—quickly became a household favorite. The contrast of crunchy crust, silky dulce de leche, tender bananas, and fluffy cream makes it one of the most satisfying yet straightforward desserts to make.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are included in the recipe card below.
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- Graham crackers (or digestive biscuits)
- Brown sugar
- Salt
- Unsalted butter
- Dulce de leche — store-bought or homemade
- Bananas
- Heavy cream
- Powdered sugar
- Vanilla extract
- Instant vanilla pudding mix (optional, for stabilizing whipped cream)
- Optional toppings: Chocolate shavings and toffee bits
Step 1: Make the Graham Cracker Pie Crust
- Preheat the oven to 325°F. Pulse graham crackers in a food processor until fine crumbs form. Add brown sugar, salt, and melted butter and pulse until combined. Press the mixture into a 9-inch pie pan and bake for 10 minutes or until lightly golden. Cool completely—chilling in the fridge for about 30 minutes speeds this up.
Step 2: Whip the Cream and Keep it Cold
- Whisk heavy cream with the dry pudding mix (if using) until slightly thickened. Add powdered sugar and vanilla, then whip until stiff peaks form. Keep chilled until assembly.
Step 3: Layer the Banoffee Pie
- Add the caramel: Spoon the dulce de leche onto the cooled crust and spread into an even layer.
- Layer the bananas: Slice bananas and arrange them evenly over the caramel.
- Top with whipped cream: Pipe or spoon the chilled whipped cream over the bananas. Finish with chocolate shavings and toffee bits if desired.
- Chill: Refrigerate for at least 1 hour so the layers set and flavors meld.
Serving and Storing
- To serve: Use a clean, dry knife for neat slices. Rinsing and drying the knife between cuts helps keep edges crisp.
- To store: Cover and refrigerate for 2–3 days. Use toothpicks to keep plastic wrap from touching the whipped cream if needed.
- To freeze: Freeze the baked crust separately for up to 3 months. Avoid freezing the assembled pie since bananas can discolor and become watery.
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Recipe Notes
Tips for the Perfect Banoffee Pie
- Bake the crust for a firmer, crunchier base that holds the layers well.
- Freeze the crust 15–30 minutes before assembling for an easy no-bake approach.
- Choose ripe but firm bananas so they hold their shape and don’t become mushy.
- Ensure the bananas are fully covered with whipped cream to reduce browning.
- Make chocolate shavings using a milk chocolate bar and a vegetable peeler for an elegant finish.
Alternative Toppings
Traditionally topped with grated chocolate or shavings, this pie also benefits from crunchy toffee bits. Other ideas:
- Cocoa powder dusting
- Extra banana slices
- Caramel drizzle
- Chopped nuts
Any of these options enhance texture and presentation.
Easy Banoffee Pie Recipe
This straightforward banoffee pie is rich but bright, elegant yet simple to make. It’s a reliable showstopper for birthdays, holidays, or a special dessert any time of year.
FAQs
Banoffee pie is made with a biscuit base, dulce de leche or toffee filling, fresh banana slices, and whipped cream, often finished with chocolate shavings.
The name combines “banana” and “toffee,” reflecting the dessert’s main ingredients.
Wateriness can result from overly ripe bananas or under-whipped cream. Whip cream to stiff peaks and slice bananas just before assembling.
Making Your Own Dulce de Leche
Use dulce de leche rather than regular caramel because caramel sauce can remain too runny in the fridge. You can buy dulce de leche or make it by slowly heating sweetened condensed milk until it thickens and browns—methods include simmering or using a slow cooker. If using the can method, exercise caution and follow safe can-cooking instructions.
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Ingredients
- 1 ½ cups (156 g) finely graham cracker crumbs (10 whole graham crackers)
- ¼ cup (50 g) light brown sugar, gently packed
- ¼ tsp salt
- 7 Tbsp (99 g) unsalted butter, melted
- 13.4 oz (380 g) can dulce de leche
- 2 bananas
- 1 pint (473 ml) heavy cream (about 2 cups)
- 1 Tbsp instant vanilla pudding mix (optional)
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla extract
- 1 Tbsp chocolate shavings (optional)
- 1 Tbsp toffee bits (optional)
Equipment
- 9-inch glass pie dish
- Food processor
- Stand mixer or hand mixer
Instructions
- Preheat oven to 325°F. Crush graham crackers to fine crumbs, mix with brown sugar, salt, and melted butter. Press into a 9-inch pie pan and bake 10 minutes until lightly golden. Cool completely in the fridge, about 30 minutes.
- Whisk heavy cream with the dry pudding mix (optional) until slightly thickened. Add powdered sugar and vanilla, then whip to stiff peaks. Chill until ready to assemble.
- Spread dulce de leche evenly over the cooled crust. Slice bananas and arrange over the caramel. Spoon or pipe whipped cream on top and decorate with chocolate shavings and toffee bits if desired.
- Refrigerate at least 1 hour so the layers set and flavors meld.
Notes
- Freeze the crust 15–30 minutes before adding layers for a no-bake option.
- Use ripe but firm bananas to avoid mushiness.
- Cover bananas completely with whipped cream to slow browning.
- Make chocolate curls using a milk chocolate bar and a vegetable peeler.
To use digestive biscuits instead of graham crackers: 200 g digestive crumbs (about 2 cups, 13–14 biscuits), 1/3 cup (68 g) granulated sugar, 6 Tbsp (85 g) unsalted butter, melted. Bake at 350°F for 12–15 minutes.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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