Graham cracker crust, buttery caramel, fluffy whipped cream, and bananas; yep, this banoffee pie hits all the comfort notes. A sweet, sticky, crunchy, creamy dream.
The aroma of homemade toffee warming on the stove, the gentle hum of a mixer whipping up clouds of cream—this pie’s a little slice of happy chaos.
So, we need to talk about this gooey, creamy marvel called banoffee pie. It’s a British classic, though you don’t need to say it with an accent—it won’t improve the taste (I tried). You get crumbly graham crust, thick layers of banana slices, and that golden caramel that refuses to stay neatly in its lane. Top it all off with a soft cloud of vanilla whipped cream and a flurry of chocolate shavings. It’s comfort food masquerading as a fancy dessert.
It’s wonderful after dinner with coffee or, let’s be honest, as breakfast when no one’s watching.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Banoffee Pie
This isn’t a “wait all day and babysit a double boiler” kind of dessert. It’s more of a “melt this, whip that, boom—done” situation.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle. A few bowls and zero rolling pins required.
- No baking needed: Unless toasting your face in the fridge light counts as cook time, your oven gets the day off.
- Big texture payoff: Crunchy crust, gooey caramel, soft bananas, and airy whipped cream all fighting for the top spot.
- Scales well for gatherings: Want to double it for a party? Just use a bigger dish. Want a solo version? I will not judge.
- Satisfies the sweet tooth hard: That brown sugar toffee layer is basically emotional support.
- Make-ahead friendly: Chill it down and let the flavors get cozy while you do literally anything else.
Ingredient Notes
You probably have most of these hanging out in the pantry or fridge already, which is always a small blessing after a long day.
- Graham cracker crumbs: Lightly sweet with the perfect crunch. You can use Digestive biscuits if you’re feeling fancy or live somewhere graham-less.
- Granulated sugar (optional): Toss it in if you like the base with a little extra crisp and sweetness. Totally skippable though.
- Unsalted butter: Held together my teenage years and this crust. Use it melty for the base.
- Dark brown sugar: That deep molasses note brings out a rich toffee flavor in the caramel layer.
- Sweetened condensed milk: This is your golden ticket to silky homemade dulce de leche. Don’t swap for evaporated milk—trust me.
- Heavy whipping cream: Make sure it’s cold or it might scoff at your attempts to whip it into peaks.
- Powdered sugar: Sweetens the whipped cream without making it gritty. Don’t get clever and toss in granulated—gritty cream is nobody’s friend.
- Vanilla extract: Balances all the sweet layers with a soft, floral note. Go real, not imitation, if you can.
- Ripe bananas: Slice just before assembling so they don’t go premature avocado-brown. Spotty and sweet is the goal.
- Chocolate shavings or cocoa powder: Totally optional, but highly encouraged. Adds a grown-up feel (and distracts from your uneven whipped cream peaks).
How To Make This Banoffee Pie
Okay, tie your apron loosely (we aren’t baking cookies here) and let’s get a bit sticky.
- Start the crust: Mix the graham crumbs, melted butter, and the granulated sugar if you’re using it. It honestly looks like dessert sand when it’s right and should vaguely smell like a cookie beach. Press this evenly into a 9-inch pie plate and pop it in the fridge to firm up—30 minutes should do the trick.
- Make the caramel (dulce de leche): Combine the butter and dark brown sugar in a medium pot over medium-low heat. Stir gently until it’s melted and smooth, like half-baked fudge. Add the sweetened condensed milk, stir continuously, and raise the heat to medium-high. You’ll want to babysit this like it’s the last batch of holiday fudge—stir constantly and boil for about a minute. It should thicken and take on a soft gold color.
- Cool the caramel: Take it off the heat and pour that molten joy straight into your chilled crust. Carefully smooth it out (don’t burn yourself, it’s enthusiastic stuff). Back to the fridge it goes for at least an hour.
- Whip the cream: Grab a chilled bowl and your mixer. Start slow with the cream, powdered sugar, and vanilla. Once it foams up, increase the speed until stiff peaks form. Peaks means you can scoop it and it doesn’t slump over like a sad pancake.
- Assemble everything: Slice your bananas and arrange them over the cooled caramel. Don’t skimp—you want every bite to hit banana. Then dollop and spread your whipped cream on top, making sure to cover all those banana slices like a fluffy snowbank.
- Garnish time: Sprinkle chocolate shavings or dust a bit of cocoa powder on top if you’re feeling decorative.
Storage Options
Banoffee pie might look high-maintenance, but it’s surprisingly chill when it comes to storage.
In the fridge, it holds up beautifully for about 3 days. That caramel layer helps protect the bananas a bit, but they’ll eventually soften and brown. If you want to delay that browning, add a light squeeze of lemon juice to the banana slices before layering them in. Just don’t go overboard—lemon-banana-toffee sounds like a smoothie that regrets its choices.
Freezing? Mmm… technically, yes—but only if absolutely necessary. The crust and caramel will freeze fine, but whipped cream and bananas? Not their scene. If you really want to prep ahead, freeze just the crust and cooled caramel layer. Add fresh bananas and whipped cream once it’s thawed (it’s worth the extra step).
Reheating is a no. This pie isn’t meant to be warm. It’s creamy, chilled, and melt-in-your-mouth from the fridge. Don’t microwave it unless you’re trying to create caramel soup. (Which… might not be the worst thing.)
Variations and Substitutions
You don’t have to follow every rule here—banoffee pie has room for little detours and switch-ups.
- Cookie crust base: Crushed Biscoff, Oreos, or even gingersnaps make a wilder crust. Think of it as shaking the pie up without scandal.
- Use store-bought dulce de leche: If you’re short on time (or attention span), store-bought works fine. Just warm it slightly to pour.
- Coconut whipped cream: Need a dairy-free version? Full-fat coconut milk, chilled overnight, whips up beautifully as a sub.
- Add espresso powder: Mix a tiny pinch into the caramel for a whisper of coffee flavor. It’s subtle but so lovely.
- Layer in peanut butter: Add thin dollops between the banana and the whipped cream. Like a nod to these epic ice cream sandwiches.
- Go mini: Make individual pies in small mason jars or muffin tins. Great for parties or… hoarding pie servings solo.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Banoffee Pie
This pie pretty much steals the dessert spotlight, but if you’re building a whole spread or just want balance, offer some contrast.
- A little espresso or strong black coffee on the side is a dream pairing. The bitterness cuts through the sweetness like a hero in a romantic comedy—unexpected but wholly welcome.
- I love adding something citrusy beforehand: maybe a late lunch with a slice of lemon zucchini bread or a bright salad. Balances the sugar rollercoaster that follows.
- Skip traditional vanilla ice cream. Instead, try plain Greek yogurt with a tiny drizzle of honey—it adds tang and texture that complements the sticky caramel in really nice ways.
- If you’re serving it at a dinner party, keep the entrée light and modern. Something like this pan-seared cod would leave room in the belly for dessert glory.
Frequently Asked Questions
Can I make this banoffee pie ahead of time?
Yes! In fact, it’s better that way. You can make the crust and caramel layer a day ahead and keep them chilled. Add the bananas and whipped cream closer to serving time so everything stays fresh and pretty. If you’re really pressed, do the whole thing in advance, just know the bananas might darken slightly. No one’s ever turned it down because of a brown edge, though.
What’s the best way to prevent the bananas from browning?
The easiest trick is a light sprinkle of lemon juice on the banana slices before layering. Not enough to make it taste lemony, just enough to slow oxidation. And as always, covering them completely with whipped cream helps lock out the air, so don’t go skimpy on the fluff layer.
Can I use store-bought whipped cream or Cool Whip?
You sure can. I will say homemade whipped cream tastes richer and fresher (and only takes 5 minutes), but if you’re short on time or energy, Cool Whip totally works. Just make sure it’s fully thawed so it spreads easily and doesn’t peel off the banana layer like a tired sticker.
Why did my caramel layer turn grainy or seize up?
This usually happens if the sugar didn’t dissolve completely before adding the condensed milk, or if the heat got too high too fast. Go slow, stir constantly, and be patient with that sugar-butter melt phase. Once you’ve added the condensed milk, boil just for 1 minute—no longer. Too much boil time can make the caramel split or thicken weirdly.
Banoffee Pie
Ingredients
Graham Cracker Crust
- 1 1/2 cups (150 g) graham cracker crumbs or Digestive biscuits
- 2 tbsp (25 g) granulated sugar optional, for extra crunch
- 7 tbsp (100 g) unsalted butter melted
Toffee Caramel Layer
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (100 g) dark brown sugar packed
- 1 can (400 g) sweetened condensed milk 14 oz (400g)
Toppings & Whipped Cream
- 1 1/4 cups (300 ml) heavy whipping cream chilled
- 2 tbsp (16 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 3–4 ripe bananas sliced
- chocolate shavings or cocoa powder for garnish, optional
Equipment
- 9-inch pie plate
- Medium saucepan
- Mixing bowls
- Electric Mixer or Whisk
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and optional sugar in a bowl until well combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes to set.
- Make the caramel: In a medium saucepan over medium-low heat, melt the butter and stir in the brown sugar until smooth. Add the sweetened condensed milk and stir constantly. Raise heat to medium-high and bring to a gentle boil, continuing to stir for about 1 minute until thickened and golden.
- Assemble base: Remove the chilled crust from the fridge and pour the hot caramel over it, smoothing into an even layer. Return to the fridge and cool for at least 1 hour, until set.
- Make the whipped cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Assemble the pie: Slice the bananas and arrange evenly on top of the cooled caramel layer. Spread the whipped cream over the bananas, covering them completely.
- Finish and garnish: Sprinkle chocolate shavings or dust with cocoa powder, if desired. Chill until ready to serve.
Notes
- Add a light squeeze of lemon juice to banana slices if preparing ahead to help prevent browning.
- Store covered in the fridge for up to 3 days. For longer storage, freeze the crust and caramel layer only; add bananas and whipped cream after thawing.
