This dessert comes together with minimal effort and no oven time, making it perfect for entertaining or special occasions. The combination of sweet toffee, creamy topping, and fresh bananas is universally loved. Banoffee pie can be prepared ahead of time and always looks stunning when sliced and served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
digestive biscuits or graham crackers unsalted butter sweetened condensed milk bananas heavy whipping cream powdered sugar vanilla extract
Directions
Crush the biscuits into fine crumbs and mix with melted butter until evenly combined.
Press the mixture firmly into the base of a pie dish to form an even crust. Chill in the refrigerator to set.
To make the toffee, simmer the sweetened condensed milk in a saucepan, stirring constantly, until thick and caramel-colored. Allow it to cool slightly.
Spread the toffee evenly over the chilled crust.
Slice the bananas and arrange them over the toffee layer.
Whip the cream with powdered sugar and vanilla extract until soft peaks form.
Spoon or pipe the whipped cream over the bananas, smoothing the top as desired.
Chill the pie for at least one hour before slicing and serving.
Servings and timing
This recipe serves 8 people. Preparation time is about 25 minutes. Chilling time is approximately 1 to 2 hours. Total time is around 2 hours.
Variations
You can add a layer of melted chocolate or chocolate shavings over the toffee for extra richness. Some versions include a coffee-flavored whipped cream for a subtle twist. For a deeper flavor, use caramel sauce instead of homemade toffee. Individual banoffee cups can also be made for easy serving.
Storage/Reheating
Store banoffee pie covered in the refrigerator for up to 2 days. For best results, add the banana and whipped cream layers shortly before serving to prevent browning. This dessert is not suitable for reheating.
FAQs
Can I make banoffee pie ahead of time?
Yes, you can prepare the crust and toffee a day in advance and assemble the rest before serving.
Why is it called banoffee pie?
The name comes from combining banana and toffee.
Do bananas turn brown in banoffee pie?
They can over time, which is why it’s best enjoyed within a day.
Can I use store-bought caramel?
Yes, store-bought caramel works well if you want to save time.
Is banoffee pie baked?
No, it is traditionally a no-bake dessert.
Can I freeze banoffee pie?
Freezing is not recommended, as the texture of bananas and cream will change.
What type of biscuits work best?
Digestive biscuits or graham crackers are most commonly used.
How do I prevent a soggy crust?
Chilling the crust well before adding fillings helps keep it firm.
Can I make this dessert gluten-free?
Yes, use gluten-free biscuits for the crust.
Is banoffee pie very sweet?
It is rich and sweet, but the bananas help balance the flavor.
Conclusion
Banoffee pie is a timeless dessert that layers simple ingredients into something truly special. Creamy, sweet, and full of comforting flavor, it’s an excellent choice when you want an easy yet impressive treat that everyone will enjoy.
Banoffee pie is a classic no-bake dessert featuring a buttery biscuit crust layered with rich toffee, fresh bananas, and fluffy whipped cream for a comforting yet impressive treat.
Author:Catherine
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:2 hours
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:British
Diet:Vegetarian
Ingredients
2 cups digestive biscuit or graham cracker crumbs
1/2 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
3 large bananas
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Crush the biscuits into fine crumbs and mix with the melted butter until evenly combined.
Press the mixture firmly into the bottom of a pie dish to form an even crust. Refrigerate to set.
To make the toffee, simmer the sweetened condensed milk in a saucepan over low heat, stirring constantly, until thick and caramel-colored. Let cool slightly.
Spread the toffee evenly over the chilled crust.
Slice the bananas and arrange them in a single layer over the toffee.
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spoon or pipe the whipped cream over the bananas, smoothing the top.
Chill the pie for at least 1 hour before slicing and serving.
Notes
Stir the condensed milk constantly to prevent burning.Add bananas and whipped cream close to serving time to prevent browning.Chocolate shavings or cocoa powder make a great garnish.This pie is best enjoyed within 24 hours.
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Hi, I think your site might be having browser compatibility issues. When I look at your website in Safari, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, fantastic blog!