Banoffee Pie Recipe
This Banoffee Pie has 4 simple but beautiful layers: a delicious graham cracker crust (with an extra secret ingredient), topped with a smooth homemade dulce de leche toffee, fresh banana slices, and freshly whipped cream. This classic British dessert will be your crowning crowd-pleaser!
When you bite into this banana caramel pie, there’s an explosion of textures! Your teeth sink into the light and fluffy fresh whipped topping, then you hit the subtle flavor and soft texture of the bananas. Next you have the silky smooth toffee. Let’s just say banana and toffee is literally a match made in heaven. It’s a similar groundbreaking combination as peanut butter and chocolate — you wonder how you ever enjoyed the two separate and never together. All that set upon a sweet and crunchy graham cracker crust and I’m ready for a walk down Abbey Road.
Why This Recipe Works
- Graham cracker crust with cinnamon. I mentioned there was a secret ingredient in the graham cracker crust, and it’s cinnamon! The hint of cinnamon in the crust is so subtle and yet powerful at the same time. It makes a huge difference in the overall flavor of the crust and is something that you would be missing if you used a different recipe or a store-bought crust!
- Easy homemade pie. I love this recipe because each element is easy to make! No need to roll out a homemade pie crust dough and have multiple bake times.
- Homemade dulce de leche toffee layer. This banoffee toffee layer is seriously so incredible! The brown sugar adds a nice and rich flavor and the sweetened condensed milk makes for a delicious dulce de leche sauce.
- Graham Cracker Crumbs: You’ll need about 11 full crackers.
- Granulated Sugar: The sugar melts in the oven, and mixed with the butter, it creates a nice caramel-like flavor.
- Ground Cinnamon: This is my secret ingredient in this banoffee pie crust that really makes a difference! It’s a nice warm flavor addition that pairs well with the dulce de leche banoffee filling.
- Dark Brown Sugar: Using dark brown sugar will give a stronger flavor to the toffee filling that you wouldn’t get with a light brown sugar.
- Sweetened Condensed Milk: Yes, you can use sweetened condensed milk alone to make a type of dulce de leche sauce, but it takes a long time to bake in the oven, and I promise it’s much better to use it as one ingredient in the dulce de leche sauce than as the only ingredient.
- Shaving Chocolate: I love adding a bit of the chocolate shavings on top of the dulce de leche banoffee pie because it makes it look so finished and pretty!
- Make the graham cracker crust. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine. Spread the graham cracker crumbs into a 9-inch pie plate or tart dish (see notes). Press the crumbs evenly up the sides and along the bottom of the dish. Bake at 350°F for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
- Make the homemade banoffee pie filling. Stir the butter and brown sugar in a saucepan over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from the heat and pour over the crust.
- Chill. The crust and toffee should chill for 2 hours or until firm.
- Prepare the toppings. Whip the cream and powdered sugar until stiff peaks form. Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices. Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
There are definitely ways you can cut corners in a banoffee pie recipe. If you want to make a SUPER simple Banoffee Pie you could easily make (or buy) a graham cracker crust, spread a can of dulce de leche overtop of the crust, gently place sliced bananas over the dulce de leche, and then top with whipped cream. Done.
But do you really want to do that when you can use the banoffee pie ingredients to make the most mouth-watering homemade crust and filling?! I promise you’ll be glad you made this original banoffee pie recipe. If you don’t trust me, then take the word of one of my readers who said, “Great recipe! This is my 4th time making it and every time has been delicious!”
If you’re on a time crunch, then go for it. BUT I think everyone can agree with me when I say homemade treats are just SO much better. I really wanted a banoffee pie from scratch that has flavor that really packs a punch, and homemade is just so much better. And trust me, the homemade toffee is goooood folks! So make it!
If you are nervous about the toffee, then err on the side of lower and slower in terms of temperature and time when doing the butter and brown sugar. Then add the sweetened condensed milk while stirring to help it incorporate better with the butter and sugar mixture.
You can use a tart pan with a removable bottom or a 9-inch pie plate. Either will be fine!
Cut the bananas and top the pie soon before serving so the bananas don’t brown.
Make Ahead, Storing, and Freezing
Store the banoffee pie covered in the fridge for 2-3 days.
If you need to make things in advance, make the graham cracker crust ahead of time and store it in the fridge for up to 2 days. Then you can make your filling the day you’d like to serve this delicious banana toffee pie!
Unfortunately, if you have any leftover pie, you can’t freeze that. The whipped cream, bananas, and toffee pie filling won’t freeze well. However, you can make and freeze graham cracker crust ahead of time. Let the graham cracker crust cool completely and then wrap the entire pan well in plastic wrap and store in the freezer. The graham cracker crust will keep in the freezer for up to 3 months.
Remove from the freezer and let thaw in the fridge overnight, then continue making the traditional banoffee pie as instructed in the recipe card.
Banoffee pie is an originally British recipe. It’s a combination of “banana” and “toffee.” The two words combined give us banoffee. It’s a clever name that gives us a distinct look at the two basic elements of this dessert. It’s make with a cookie crust (often graham cracker), with a dulce de leche filling, topped with banana slices and whipped cream.
Banoffee pie will last 2-3 days in the refrigerator. However, It’s soooo good you’ll want to eat the entire pie in one sitting, or at least snack on it throughout the entire day. Not that I’ve ever done that before … ??
Yes. Many people think this is an American dessert. However, banoffee pie is a British dessert. Nigel Mackenzie, the owner of The Hungry Monk Restaurant located in East Sussex, and his chef invented the banoffee pie in 1971, according to The Telegraph. Mackenzie died in 2015, according to the same article in The Telegraph, but thanks to his creative genius, this popular British dessert now graces our homes — and taste buds.
I would let it set for about 2 hours in the fridge.
If you use graham crackers for the crust, then no. But you can definitely substitute a gluten-free cookie option for the crust to make it gluten free! If you do, let me know what you use and how you like it.
More Delicious Desserts
- 1 3/4 cups graham cracker crumbs - (about 11 full crackers crushed)
- 7 tablespoons unsalted butter - melted
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup dark brown sugar - packed
- 1 14 oz can sweetened condensed milk
- 3 bananas - sliced
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- chocolate shavings, swirls, or sprinkles for topping
- Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
- In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
- Spread the graham cracker crumbs into a 9 inch pie plate or tart dish (see notes). Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
- To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
- Chill the crust and toffee for 2 hours or until firm.
- Whip the cream and powdered sugar until stiff peaks form.
- Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
- Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
- Pie must be stored in the refrigerator. Will keep for 2-3 days.
This recipe was originally published in December 2018. It was republished on Jan. 12, 2022, to include additional information and photos.