Banoffee Pie Recipe

Nothing brings me joy quite like a slice of rich, sweet, indulgent banoffee pie. 

It’s seriously my biggest vice. If it’s in the fridge, it won’t last a day!

Between the buttery, crumbly crust, thick caramel filling, and fresh bananas, it’s the perfect dessert. 

Add a generous layer of whipped cream and some chocolate shavings, and nobody can resist a second slice. 

What Is Banoffee Pie?

Banoffee pie is a delicious, traditional English dessert.

It combines a digestive biscuit base, sliced bananas, thick caramel “toffee” filling, and whipped cream. 

The toffee filling is usually made by boiling a can of condensed milk until it caramelizes into rich dulce de leche. 

And as you might’ve guessed, the name comes from the key components. Bananas + toffee = Banoffee!

It was invented in 1971 at the Hungry Monk restaurant in East Sussex, England.

Owner Nigel Mackenzie and chef Ian Dowding based it on an American recipe but perfected it with the inspired addition of bananas. 

The pie was an instant hit and became a beloved part of English cuisine overnight. 

Ingredients

As mentioned, traditional banoffee pie calls for digestive biscuits. 

These semi-sweet, crumbly biscuits (cookies) are made with whole wheat flour, butter, and baking soda. 

They were named for their intended digestive benefits and are commonly enjoyed with tea or used as a base for dessert crusts.

So, they’re kind of like the British version of graham crackers. And if you can find them, that would be great! If not, no worries.

Here’s what you need to make banoffee pie:

• Graham Cracker Crust: A classic blend of cracker crumbs, sugar, and melted butter. Since the filling is so sweet, feel free to cut down on or omit the sugar. 

• Dulce de Leche Filling: For easy prep, go ahead and grab a can of Dulce de Leche. But to make it yourself, you’ll need condensed milk, brown sugar, and butter. 

• Ripe Bananas: Sweet, soft, and full of flavor, be sure to get ripe yet firm bananas. 

• Whipped Cream: For billowy clouds of sweetness on top. Mix it with vanilla and powdered sugar for the best taste and texture. 

• Chocolate Shavings or Cocoa Powder: The final flourish! Chocolate shavings are signature, but this is technically optional.

How to Make Banoffee Pie

Despite its impressive appearance, banoffee pie is relatively simple to make. 

Here are the steps:

1. CRUST. Mix the crust ingredients until it resembles wet sand. Press into the pie dish and chill.

2. DULCE de LECHE. Simmer the butter and sugar until smooth. Add the condensed milk, bring to a full boil, then stir for a full minute.

3. POUR the dulce de leche into the crust and chill for 1 hour in the fridge.

4. FILL. Slice and arrange the bananas* over the chilled filling. Top it with fluffy whipped cream and chill until ready to serve.

*You can layer the bananas any way you like. I like a lot of bananas, so I typically overlap them slightly, but you’ll still get great flavor when they’re flat.

Either way, just be sure the whipped cream covers them fully.

Dulce De Leche Methods

If you don’t want to use pre-made toffee and don’t want to boil hot sugar, you have two other options. 

They both only call for one ingredient, but they both take hours to finish. 

And in both cases, be sure to turn off the heat and let the cans cool completely before handling. It’s rare, but some cans can erupt if handled too soon.

Boiling in A Pot of Water

This traditional method requires attention to ensure the can remains covered with water to prevent bursting.

Here’s how it’s done:

1. REMOVE the label from the can of condensed milk.
2. SUBMERGE the can in a deep, heavy-bottomed pot, ensuring it’s fully covered with water by 3-4 inches.
3. BOIL the water, then lower the heat to a simmer for 3-4 hours, checking and adding water as necessary to keep the can covered.
4. COOL the can in the pot fully before removing and opening. 

Slow Cooker Method

Making dulce de leche in a slow cooker is a terrific hands-off approach. But it’s also the longest. 

Here’s what you need to do:

1. REMOVE the label from the can and ensure there are no dents or damage.
2. PLACE the can in a slow cooker and fill it with water until the can is fully submerged.
3. COOK on low for 8 to 10 hours, ensuring the can remains covered with water (there is little water loss with this method). Keep the lid on.
4. COOL the can in the slow cooker before removing and opening. 

Tips For the Best Banoffee Pie

As far as no-bake pies go, this is the top of my list. 

But if you’ve never made it before, I have a few tips to help you out:

• Crust options: Use graham crackers, digestive biscuits, Oreos, or Biscoff cookies. Crush them quickly in a food processor.

• Crust technique. Press the crust mixture firmly into the pie dish to form an even layer. A measuring cup or the bottom of a glass will help pack it down.

• Use the right pot. For the toffee filling, you want a tall, wide pot with a heavy bottom. If it’s flimsy, the caramel will catch or burn.

• Use a timer. The filling must be stirred at a full, rolling boil for 1 minute. So, turn up the heat and stir, then, once it’s started boiling, start a timer. Stir well for a full minute (carefully), then remove from the heat. 

• Prevent browning. Slice the fruit right before assembling and make sure it’s fully covered with the whipped cream. If you’re really worried, you can brush them with lemon juice, too. 

• Make ahead. The crust and dulce de leche layers can be made a day or two in advance. Assemble with fresh bananas and cream the day of serving.

How to Store

The only downside to banoffee pie is its shelf life. 

While the crust and filling will hold up well, the bananas will inevitably brown. And with the fruit and cream, it doesn’t freeze well either.

Still, you can store it for up to a day. Here’s how:

To Store: Cover the pie with plastic wrap or place it into an airtight container. Keep in the fridge for no more than 1 day. 

If you think you’ll have leftover slices, I recommend brushing the fruit with lemon juice and storing leftovers in an airtight container for no more than 1 day.

More No-Bake Pies You’ll Love

Orange Creamsicle Pie
Peanut Butter Cream Pie
Cream Cheese Lemonade Pie
Kool-Aid Pie