Banoffee Pie a decadent dessert I love making, with layers of creamy toffee, sweet bananas, and fluffy whipped cream sitting on a crunchy biscuit base. It’s the kind of treat that feels indulgent yet so easy to put together, making it perfect for any special occasion or just a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups digestive biscuits (or graham crackers), crushed
1/4 cup melted butter
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 tablespoon brown sugar
3 ripe bananas, sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Directions
I start by preheating my oven to 350°F (175°C).
I mix the crushed digestive biscuits and melted butter in a bowl until well combined, then press the mixture firmly into the base of a 9-inch pie pan. I bake it for 10 minutes before letting it cool.
In a saucepan, I combine the sweetened condensed milk, butter, and brown sugar over medium-low heat, stirring constantly until it thickens into a caramel-like toffee (about 10–12 minutes). I let it cool slightly before using.
I pour the toffee mixture over the cooled crust and spread it evenly.
I layer the sliced bananas over the toffee.
I whip the heavy cream with powdered sugar and vanilla until soft peaks form, then spread it over the bananas.
For a finishing touch, I sprinkle chocolate shavings or dust lightly with cocoa powder.
I chill the pie in the fridge for at least 2 hours before serving.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 2 hours 20 minutes
Variations
I sometimes swap the digestive biscuits for chocolate cookies to add a richer base. For a nutty twist, I sprinkle chopped pecans or toasted hazelnuts over the bananas before adding the whipped cream. If I want a slightly less sweet version, I use lightly sweetened whipped cream to balance the caramel’s richness.
Storage/Reheating
I keep leftover banoffee pie covered in the refrigerator for up to 3 days. I don’t freeze it because the bananas tend to brown and the cream loses its texture. Since it’s a chilled dessert, reheating isn’t necessary—serving it cold is part of its charm.
FAQs
How can I prevent the bananas from browning?
I like to slice the bananas right before layering and sometimes brush them lightly with lemon juice to slow browning.
Can I make this pie without baking the crust?
Yes, I can skip baking and simply chill the crust to set it, though baking gives it a firmer texture.
Can I use dulce de leche instead of making the toffee?
Absolutely, I sometimes use dulce de leche to save time—it gives the same sweet, creamy layer.
Can I make this ahead of time?
Yes, I often make it the night before. I just wait to add the bananas and whipped cream until closer to serving time to keep everything fresh.
What can I use instead of digestive biscuits?
I use graham crackers, shortbread cookies, or even ginger snaps for a different flavor.
Conclusion
This banoffee pie is one of those desserts I come back to again and again because it’s both easy and luxurious. The layers of buttery crust, silky toffee, fresh bananas, and airy cream create a perfect balance of textures and flavors. Every bite feels like a little celebration.
📖 Recipe:
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Banoffee Pie
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A decadent dessert with layers of creamy toffee, sweet bananas, and fluffy whipped cream on a crunchy biscuit base—easy to make yet indulgent enough for special occasions.
Ingredients
1 1/2 cups digestive biscuits (or graham crackers), crushed
1/4 cup melted butter
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 tablespoon brown sugar
3 ripe bananas, sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed digestive biscuits and melted butter in a bowl until well combined. Press firmly into the base of a 9-inch pie pan.
- Bake crust for 10 minutes, then let it cool.
- In a saucepan, combine sweetened condensed milk, butter, and brown sugar over medium-low heat. Stir constantly until thickened into a caramel-like toffee (about 10–12 minutes). Let cool slightly.
- Pour toffee over cooled crust and spread evenly.
- Layer sliced bananas over the toffee.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over bananas.
- Sprinkle chocolate shavings or dust with cocoa powder, if desired.
- Chill for at least 2 hours before serving.
Notes
Swap digestive biscuits for chocolate cookies for a richer base.
Add chopped pecans or toasted hazelnuts for a nutty twist.
Use lightly sweetened whipped cream to balance sweetness.
Slice bananas just before layering and brush with lemon juice to slow browning.
Dulce de leche can be used instead of making the toffee.
Make ahead by preparing crust and toffee, adding bananas and cream before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
