This Banoffee Pie recipe consists of 4 simple layers: delicious graham cracker crust topped with smooth dulce de leche toffee, banana slices, and freshly whipped cream. This classic British dessert will be your crowning crowd-pleaser!

Graham Cracker crust with a toffee, banana, and whipped cream topping.

What is Banoffee Pie?

If you’ve been lucky enough to have a slice of banoffee pie, then you definitely understand the flavor heaven we are about to enter. If you haven’t been as lucky, then by golly let’s get making this pie!!

Before we get started, let’s just get the big question out of the way: banoffee is 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. 

Many people think this is an American dessert. However, as I mentioned above, 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. 

Let’s break it down: It’s simply a crust (which I chose to use a graham cracker crust with a bit of cinnamon… because duh, it’s the best), some toffee or dulce de leche, bananas and cream. And you know what, this dessert is seriously amazing.

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. 

Last year I wanted to make Banoffee Pie for Thanksgiving dessert (we ended up making a praline pumpkin pie), but my husband vetoed the idea because he didn’t think it was “traditional enough.” Well, there’s nothing more traditional than an ACTUAL English dessert!

A banoffee pie with a graham cracker crust, toffee, bananas, and whipped cream.

Ingredients Needed

For the graham cracker crust:

  • Graham cracker crumbs — (about 11 full crackers crushed)
  • Unsalted butter — melted
  • Granulated sugar
  • Ground cinnamon — This is my secret ingredient in this banoffee pie crust that really makes a difference! 

Banoffee Pie Filling:

  • Butter
  • Dark brown sugar — packed
  • Sweetened condensed milk
  • Bananas — sliced
  • Heavy cream
  • Powdered sugar
  • Chocolate shavings, swirls, or sprinkles for topping

How to Make Banoffee Pie

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 have the most mouth-watering homemade crust and filling?! 

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!

Graham cracker crust ingredients in a glass bowl with a spoon stirring it.

Let’s start by making our homemade graham cracker crust.

  1. Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
  2. Mix together the crushed graham crackers, melted butter, granulated sugar and ground cinnamon until completely combined.
  3. Using a 9-inch pie plate or tart pan with a removable bottom, evenly line it with the graham cracker mixture. Use the bottom of a glass cup, or the bottom of a measuring cup, to pat down and smooth the bottom and sides of the crust. This will help you achieve a seamless and smooth Banoffee Pie crust.
  4. Bake the pie crust for 7-8 minutes.
  5. Remove the crust from the oven and allow it to cool completely.
    A tart pan with a graham cracker crust.

Now, let’s make that delicious dulce de leche/toffee filling!

  1. Add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. 
  2. 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. 
  3. Remove from heat and pour over the crust. 
  4. Chill the crust and toffee for 2 hours or until firm. 

Just before the 2 hours are up, start on the whipped topping.

  1. Whip the cream and powdered sugar until stiff peaks form. 
  2. Place the sliced bananas over the toffee. Spread the whipped cream overtop of the banana slices. 
  3. Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired. 

Now, you have a completely from scratch banoffee pie that everyone will just melt over!

A slice of banoffee pie on a white plate.

Recipe Tips

  • Store this pie covered in the refrigerator. It will keep for 2-3 days. 
  • Another way to make homemade dulce de leche is to cook some sweetened condensed milk. You won’t get the same flavor, but it is an option. Pour the sweetened condensed milk in a baking pan, put that pan in another pan and fill it up with water until it is partially covering the pan with the sweetened condensed milk. Bake covered with foil for 2 hours at 350 degrees. If you don’t have 2 hours, you can make the filling recipe I have! You won’t regret it 🙂 
  • 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 the pie. 

FAQs

  • How long does Banoffee Pie last? — 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 … ??
  • Is banoffee pie British? — Yes. As mentioned above, restaurant owner Nigel Mackenzie and his chef invented the banoffee pie in 1971. 
  • How long does banoffee pie take to set? — I would let it set for about 2 hours in the fridge.
  • Is banoffee pie gluten free? — 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.

If you like this pie recipe, try these delicious treats:

Graham Cracker crust with a toffee, banana, and whipped cream topping.
Print Review
5 from 1 vote

Banoffee Pie

A delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream. 
Prep Time: 25 mins
Cook Time: 7 mins
Chill time: 2 hrs
Total Time: 32 mins
Servings: 8 servings

Ingredients
 

Crust

  • 1 1/2 cups graham cracker crumbs - (about 11 full crackers crushed)
  • 6 tablespoons unsalted butter - melted
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon

Filling

  • 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
  • 2 tablespoons powdered sugar
  • chocolate shavings, swirls, or sprinkles for topping

Instructions
 

  • 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. 

Notes

You can use a tart pan with a removable bottom or a 9 inch pie plate. Either will be fine!

Nutrition

Calories: 506kcal (25%)Carbohydrates: 41g (14%)Protein: 2g (4%)Fat: 38g (58%)Saturated Fat: 23g (115%)Cholesterol: 114mg (38%)Sodium: 227mg (9%)Potassium: 238mg (7%)Fiber: 1g (4%)Sugar: 26g (29%)Vitamin A: 1300IU (26%)Vitamin C: 4.1mg (5%)Calcium: 61mg (6%)Iron: 0.9mg (5%)
author: Salt & Baker
Course: Dessert
Cuisine: American
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This recipe was first published December 2018 and was updated with a more information in the blog post.