Banoffee Pie Recipe - Sally's Baking Addiction (2024)

This shockingly easy banoffee pie recipe combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.

Banoffee Pie Recipe - Sally's Baking Addiction (1)

My team and I love all things pie and we’ve worked hard to develop a slew of new recipes over the years, especially around the holiday seasons. Here are some favorites:

  • Sweet Potato Pie & Pumpkin Pie
  • Nutella Tart
  • Pecan Pie Bars
  • Apple Pie & Apple Cranberry Pie
  • Caramel Pear Pie
  • Pecan Pie & Chocolate Pecan Pie

For even more inspiration, here are all of our favorite Thanksgiving pie recipes. But today, I’m showing you how I make banoffee pie:

Banoffee Pie Recipe - Sally's Baking Addiction (2)

What Is Banoffee Pie?

A popular English dessert, banoffee = bananas + toffee. A rich combination of different textures and flavors, banoffee pie combines a cookie/biscuit or graham cracker crust with silky dulce de leche, bananas, and homemade whipped cream. I normally have impeccable self control around all the desserts I bake, but I literally could not put down my fork with this pie. Between the soft, crunchy, creamy, gooey, and sweet—there’s no denying banoffee pie’s allure. You’ll be hooked.

Adding to its appeal, banoffee pie is the EASIEST pie you’ll ever make.The 3-ingredient graham cracker crust is pre-baked, but that’s all the oven time required. Just like in strawberry cream cheese pie, baking the crust makes the whole pie more sturdy. Layer the remaining ingredients on top, then refrigerate until ready to dig in. That’s it!

Instead of graham crackers, this pie is also fantastic with a Biscoff pie crust.

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What Is Dulce de Leche?

Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting!Dulce de leche is Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

  1. The classic method of cooking down and constantly stirring milk and sugar
  2. The shortcut method of cooking sweetened condensed milk

We’re using the shortcut method today, but I included a link to a classic dulce de leche recipe in the recipe notes. Both are delicious!

Dulce de Leche Made From Sweetened Condensed Milk

There are a couple ways you can make dulce de leche from a can of sweetened condensed milk. You can boil it—the actual closed can—in a pot of water for a couple hours or you can pour the sweetened condensed milk in a pie dish and bake it in a water bath. I prefer the oven method because I’ve heard some pretty scary stories about the hot cans bursting open after boiling for so long.Items you need:

  • large roasting pan
  • pie dish
  • 1 can of sweetened condensed milk
  • aluminum foil

Instructions:

  1. Pour the sweetened condensed milk in a pie dish.
  2. Place the pie dish in a large roasting pan and place the roasting pan in the oven.
  3. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. This is exactly what we do when we bake cheesecake.
  4. Loosely cover the pie dish with aluminum foil.
  5. Heat oven to350°F (177°C).
  6. Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated.

All of the “work” is hands-off. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. Magic. Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.

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Banoffee Pie Recipe - Sally's Baking Addiction (6)
Banoffee Pie Recipe - Sally's Baking Addiction (7)

After that, we have a layer of banana slices. Make sure you use nice yellow bananas and save mushy spotty bananas for recipes like banana bread and banana muffins.

Have you ever had caramel and banana before? This pie is exactly that, but better. A voluminous mountain of soft homemade whipped cream is the finishing touch! Piled high, this creamy layer balances out all the other textures and flavors in this completely irresistible pie.

Banoffee pie is so simple that you’ll feel like you’re doing something wrong. You’re not—it really is this easy. If pie crust isn’t your thing, banoffee pie is!

Banoffee Pie Recipe - Sally's Baking Addiction (8)

For even more delicious flavor combinations with bananas, you’ll want to try this peanut butter banana cream pie next.

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Banoffee Pie Recipe - Sally's Baking Addiction (9)

Banoffee Pie

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 27 reviews

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American
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Description

This shockingly easy banoffee pie combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.

Ingredients

  • 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1 and 1/4 cups dulce de leche**
  • 2 largebananas, sliced

Whipped Cream

  • 2 cups (480ml) coldheavy creamorheavy whipping cream
  • 1/4 cupconfectioners’ sugarorgranulated sugar*
  • 1 teaspoonpure vanilla extract
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Make the crust: If you’re starting out with full graham crackers, use afood processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
  3. Bake the crust for 15 minutes. Cool for 15 minutes.
  4. For the whipped cream:Using a hand mixer or a stand mixer fitted with a whiskattachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  5. Spread dulce de leche on top of the crust. Arrange banana slices in 1–2 layers on top of the dulce de leche, then spread whipped cream on top.
  6. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
  7. Cover and store leftover pie in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions:Cover the baked and cooled graham cracker crust tightly and store in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before using. Dulce de leche, instructions below, can be made up to 2 weeks in advance. Cover tightly and store in the refrigerator. The fully assembled pie can be prepared up to 1 day in advance. Store uncovered in the refrigerator until ready to serve. I don’t recommend freezing the prepared banoffee pie because it doesn’t thaw very nicely, but you can certainly freeze any leftover slices for up to 3 months.
  2. Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Pie Dish | Electric Mixer (Handheld or Stand)
  3. Dulce de Leche: You can use store-bought dulce de leche, but I recommend making it at home. You can make it completely from scratch or use 1 (standard 14-ounce/397g) can of sweetened condensed milk. Instructions: Pour the sweetened condensed milk in a pie dish. Place the pie dish in a large roasting pan and place the roasting pan in the oven. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. Loosely cover the pie dish with aluminum foil. Heat oven to 350°F (177°C). Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water to the roasting pan after 1 hour, since some of it has evaporated. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. (If not, continue to bake.) Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.
  4. Bananas Browning: Though I haven’t experienced the bananas browning underneath the whipped cream, you can certainly squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie. This keeps the banana slices fresh, especially if you’re making the pie a day in advance. With a small amount of juice, you won’t detect the lemon flavor.
  5. Non-US Readers: If graham crackers are not available where you live, we have also tested this pie with a crust made from digestive biscuits, and it turned out great. Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 16-17 minutes.
Banoffee Pie Recipe - Sally's Baking Addiction (10)
Banoffee Pie Recipe - Sally's Baking Addiction (2024)

FAQs

What is the luxe charms of banoffee pie? ›

Like a cross between a banana cream pie and a candy bar, the beloved British dessert known as banoffee pie beckons with sweet, creamy decadence: A crisp pastry shell overflows with a gooey, butterscotch-y filling; fresh sliced bananas; and clouds of coffee-infused whipped cream.

What is the toffee caramel layer in banoffee pie traditionally made from? ›

Featuring a buttery biscuit base and a heavenly toffee caramel layer made from sweetened condensed milk, brown sugar and butter, they only take 15 minutes to prepare so can easily be whipped up at a moment's notice.

How do you keep bananas from turning brown in banana cream pie? ›

Coat the banana slices in a wee bit of lemon juice and that'll stop the browning. Then, once they are in the pudding, the lemon juice and lack of oxygen will keep them looking fresh.

What does a banoffee pie taste like? ›

A popular English dessert, banoffee = bananas + toffee. A rich combination of different textures and flavors, banoffee pie combines a cookie/biscuit or graham cracker crust with silky dulce de leche, bananas, and homemade whipped cream.

Why is my banoffee pie watery? ›

Why is my banoffee pie runny? One common reason is not cooking the toffee layer (dulce de leche) long enough. It needs sufficient time to thicken and reach the desired consistency. Another factor could be that you didn't properly whip the cream.

Which fruit is used in banoffee pie? ›

Banoffee pie is an English dessert pie made from bananas, cream and toffee with a rich, buttery biscuit base. This recipe can be easily modified for a variety of ages and is a sweet treat for all!

Why won t my banoffee pie set? ›

Why is my banoffee pie runny? If the cream on top of your banoffee pie is runny it means you haven't whipped it for long enough. Make sure the cream is whipped enough to semi-stiff peaks. You also need to use a thick caramel toffee and not a runny caramel sauce or it won't set in the fridge.

Is Carnation caramel the same as condensed milk? ›

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

Why does lemon juice stop bananas from browning? ›

Adding lemon or lime juice to peeled bananas can help preserve their freshness. Basically, the citrus slows down the oxidation process. Avoid exposing bananas to moist environments, it can lead to premature ripening. Keep them in an air tight container and store them in a freezer.

Does pineapple juice keep bananas from turning brown? ›

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Why did my bananas turn black in my banana pudding? ›

Bananas turn brown due to oxidation, exposure to air. If you're making a banana cream pie, prepare the crust, prepare the pudding and then peel and slice the bananas and place them into the pie crust. Follow the sliced bananas with the pudding and bake.

Why is banoffee pie called Banoffee? ›

Its name, sometimes spelled "banoffi", is a portmanteau combining the words "banana" and "toffee".

What nationality is Banoffee? ›

Nigel Mackenzie, the inventor of the world-famous banoffee pie, has died. Though you might easily think it was American, the dessert was actually invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding.

Does dulce de leche taste like caramel? ›

But while it looks like caramel, it is, in fact, based on the Maillard browning of dairy rather than the caramelization of sugar. That may sound like a technicality, but it gives dulce de leche a sweet and mellow, toffee or butterscotch-like flavor without the bitterness associated with caramel (i.e., burned sugar).

What does banoffee pie contain? ›

Banoffee pie is a British dessert pie made from bananas, whipped cream, and a thick caramel sauce (made from boiled condensed milk, or milk jam), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee, or both.

What is banoffee pie and where did it originate? ›

What are the ingredients in banoffee turnover? ›

INGREDIENTS: Pastry (Wheat Flour, Margarine Blend (Palm Oil**, Water, Salt, Emulsifiers (471 from Palm**, 472c), Antioxidant (304), Natural Flavour), Water, Sugar, Salt, Milk Solids, Natural Colour (160a)), Filling (49%) (Water, Caramel Filling (Sugar, Water, Milk, Glucose Syrup (Maize), Vegetable Fat (Coconut), ...

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