Banoffee Pie
Graham cracker crust, buttery caramel, fluffy whipped cream, and bananas—this banoffee pie is a gooey, creamy, British-inspired comfort dessert. Simple to make with sweet, sticky, crunchy, and creamy layers, it’s the perfect no-bake treat for any occasion.
8
slices
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.
Nutrition
Calories: 455kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 177mg | Potassium: 355mg | Fiber: 2g | Sugar: 41g | Vitamin A: 875IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 1.5mg