Banoffee Pie Recipe

I love Banoffee Pie because it’s basically a permission slip to eat caramel, bananas, and whipped cream for dessert and call it “balanced.” It’s British, it’s indulgent, it’s suspiciously simple to make when you’re pretending you know what you’re doing—and it makes people clap, which is the real goal. Try it because it gives you win-at-dinner vibes with a minimum of technique and a maximum of sticky fingers.

Once, I tried to make this while supervising homework, refereeing a Lego argument, and negotiating a bedtime extension. My husband tried to be helpful and “caramel-tested” the tin of dulce de leche by stabbing it with a spoon. Nice try, babe—now half of it is in a Tupperware in the freezer and the other half is on the floor. The kids used a banana slice as a phone and announced the pie was “on hold.” I blamed the pan size, the lack of dishwasher space, and the fact that I own more spatulas than sense. Yes, this pan was too small. No, I did not wash fewer dishes. We survived, mostly sticky, definitely proud.

Time-Saving Hacks

– Use store-bought dulce de leche or a jar of caramel sauce. Yes, I judge you for two seconds and then I eat three slices.
– Buy a pre-made cookie or graham cracker crust. Your guests don’t need to see you crumble 16 biscuits while maintaining social dignity.
– Microwave the caramel jar briefly to loosen it (unscrew the lid first). I’m part scientist, part kitchen hazard—proceed carefully.
– Avoid extra dishes: whip the cream in the same bowl you mixed the filling in (if you’re using a big enough bowl). It’s messy, but the fewer bowls, the fewer tiny chores for later.
– Sneaky rushing trick: assemble everything cold and pop the pie into the fridge earlier—chilling does most of the work for you.

Serving Ideas

– Serve with a big espresso or strong black coffee—because sugar + caffeine = sprint to the couch.
– Add a drizzle of chocolate or a sprinkle of flaky sea salt if you’re pretending to be fancy.
– Serve with ice cream if you want dessert plus encore.
– Serve with wine if the kids drove you nuts. Or if you drove them nuts. Either way, wine helps.
– Keep it simple: bananas, caramel, cream. No one needs a molecular gastronomy lesson after dinner.

What to Serve It With

Vanilla ice cream, a shot of espresso, or a cup of tea that says “I care.” If you want to be dramatic, a spoonful of espresso and cream on the side for self-medication. Also works with whipped coconut cream for dairy-free guests (and for that one cousin who always brings kale salad.)

✔Tips & Mistakes

Tip: Slice the bananas right before serving so they don’t brown and start quietly judging you.
– Over-whipping the cream = butter. Nobody wants butter pie. Stop at soft peaks.
– If your caramel is too runny, chill the pie longer. If it’s too stiff, warm it just enough to spread (don’t torch it—this isn’t a cooking show).
– If the crust falls apart, press it back together in the pan with a spoon and call it “rustic.”
– Don’t try to unconventional-ize every recipe. Banoffee pie is not the place to experiment with pickled things.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Generally: keep covered for up to 2–3 days. Bananas get sad after that and your pie will be less photogenic but still edible. Don’t freeze the assembled pie—the texture will complain. Freeze components separately if you must.

✔Variations and Substitutions

– Swap graham crackers for digestive biscuits or Oreos if you are feeling rebellious.
– Use salted caramel for a grown-up twist, or add chocolate shavings for extra applause.
– Make it vegan: coconut cream + dairy-free caramel + a vegan crust. Nobody has to know.
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Banoffee Pie Recipe

A delicious combination of bananas, cream, and rich toffee on a crumbly crust.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups crushed graham crackers or digestive biscuits work well too
• ▢ 6 tbsp unsalted butter, melted about 3/4 stick
• ▢ 14 oz sweetened condensed milk for toffee flavor
• ▢ 4 medium ripe bananas sliced
• ▢ 1.5 cups heavy cream for whipping
• ▢ 2 tbsp sugar to sweeten the cream

Instructions

Preparation Steps

• Preheat your oven to 350°F.
• Combine the crushed graham crackers and melted butter in a bowl. Mix until blended.
• Press the mixture into a pie dish to form a crust. Bake for 10 minutes.
• In a saucepan over low heat, cook the sweetened condensed milk, stirring frequently for about 10 minutes, until it thickens and turns golden.
• Spread the toffee over the cooled crust and layer with sliced bananas.
• Whip the heavy cream with sugar until peaks form. Spread it on top of the bananas.
• Chill the pie in the refrigerator for at least 2 hours before serving.

Notes

For added flavor, sprinkle chocolate shavings on top before serving.