Banoffee Pie Recipe with Caramel and Cream

Why You’ll Love This Recipe

Banoffee Pie is an indulgent no-bake dessert that combines a buttery biscuit crust with layers of rich caramel, fresh bananas, and fluffy whipped cream. Its name comes from the blend of banana and toffee, and it’s beloved for its luscious texture and irresistible sweetness. Perfect for dinner parties, holidays, or any time you want a quick and impressive dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

digestive biscuits or graham crackers
unsalted butter (melted)
sweetened condensed milk (for caramel)
light brown sugar
heavy cream
bananas (ripe but firm)
vanilla extract
powdered sugar (optional, for sweetening cream)
dark chocolate or cocoa powder (optional, for garnish)

directions

Crush the biscuits or graham crackers into fine crumbs using a food processor or rolling pin.

Mix the crumbs with melted butter until evenly coated. Press into the base and sides of a 9-inch pie dish to form the crust.

Chill the crust in the refrigerator for at least 20 minutes to set.

To make the caramel, combine sweetened condensed milk, brown sugar, and a few tablespoons of butter in a saucepan over medium heat.

Stir continuously until the mixture thickens and turns a deep golden color, about 8-10 minutes.

Pour the caramel over the chilled crust and spread evenly. Allow it to cool completely, then refrigerate for at least 1 hour or until set.

Slice bananas and layer them over the chilled caramel.

Whip the cream with vanilla extract and a touch of powdered sugar until soft peaks form.

Spread or pipe the whipped cream over the banana layer.

Top with chocolate shavings or a dusting of cocoa powder if desired.

Refrigerate until ready to serve.

Servings and timing

This recipe yields one 9-inch pie (8-10 slices).
Preparation time: 25 minutes
Chilling time: 1 hour 30 minutes
Total time: about 2 hours

Variations

Use a store-bought dulce de leche to save time.
Add a layer of chopped nuts like pecans or walnuts for crunch.
Drizzle melted chocolate or caramel sauce on top for extra decadence.
Try a chocolate cookie crust instead of plain biscuits.

storage/reheating

Store Banoffee Pie in the refrigerator, covered, for up to 3 days.
Do not freeze, as the bananas and cream do not thaw well.
Best served chilled—no reheating required.

FAQs

Can I use store-bought caramel?

Yes, a thick dulce de leche or caramel sauce works great as a shortcut.

What bananas work best?

Use ripe but firm bananas to avoid mushy texture and browning.

Can I make it ahead of time?

Yes, assemble the pie up to a day in advance, but add whipped cream just before serving for best results.

Why is my caramel too runny?

Cook it longer and stir constantly until it thickens properly.

Can I use whipped topping instead of fresh cream?

Yes, but freshly whipped cream has a better texture and flavor.

Can I freeze Banoffee Pie?

Freezing is not recommended due to the cream and banana layers.

How do I keep bananas from browning?

Layer them just before adding cream, or lightly brush with lemon juice if preparing in advance.

Can I use coconut cream instead of dairy?

Yes, whipped coconut cream makes a great dairy-free alternative.

Is Banoffee Pie very sweet?

Yes, it’s a rich dessert—cut into smaller slices if desired.

What’s the best crust option?

A biscuit or graham cracker crust provides the perfect buttery crunch.

Conclusion

Banoffee Pie with Caramel and Cream is a heavenly, no-fuss dessert that layers flavors and textures to create pure bliss in every bite. From the buttery base to the silky caramel and airy cream topping, it’s a treat that always impresses. Whether for a special occasion or an indulgent treat, this classic pie is as easy as it is unforgettable.

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