Go Back

Banoffee Pie | Caramel Banana Bliss

This classic Banoffee Pie is a luscious combination of a buttery biscuit crust, rich homemade caramel, ripe bananas, and fluffy whipped cream. It’s an indulgent yet surprisingly simple dessert that’s perfect for any occasion—from casual family dinners to special celebrations. The sweet caramel and fresh banana flavors pair beautifully, creating a creamy, dreamy treat that’s sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert, No-Bake Pie, Sweet Treat
Cuisine British, Classic English Dessert, International Comfort Food
Servings 10
Calories 350 kcal

Equipment

  • 9-inch pie dish or springform pan
  • Mixing bowls
  • Saucepan for caramel
  • Electric hand mixer or stand mixer (for whipping cream)
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Rolling pin or food processor (for crust preparation)

Ingredients
  

  • 250g (9 oz) digestive biscuits or graham crackers
  • 100g (7 tbsp) unsalted butter, melted
  • 1 can (395g/14 oz) sweetened condensed milk (for caramel/dulce de leche)
  • 3–4 ripe bananas, sliced
  • 300ml (1¼ cups) heavy whipping cream
  • 2 tbsp powdered sugar (optional)
  • 1 tsp vanilla extract (optional)
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions
 

  • Prepare the crust:
    Crush the digestive biscuits into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until combined. Press the mixture evenly into the base and sides of your pie dish. Chill in the fridge while preparing the caramel.
  • Make the caramel:
    Boil the unopened can of sweetened condensed milk in a pot of water for 2–3 hours (make sure the can is fully submerged, topping up water as needed) to create dulce de leche. Alternatively, use store-bought caramel sauce for convenience. Let it cool completely.
  • Assemble the pie:
    Spread the caramel evenly over the chilled crust. Layer sliced bananas evenly on top.
  • Whip the cream:
    In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract (if using) until soft peaks form.
  • Top the pie:
    Spread the whipped cream over the bananas, smoothing gently.
  • Chill and serve:
    Refrigerate the assembled pie for at least 2 hours to set. Before serving, garnish with chocolate shavings or a dusting of cocoa powder.

Notes

  • Caramel shortcut: Use good-quality store-bought dulce de leche or caramel sauce to save time.
  • Ripeness matters: Use ripe but firm bananas to avoid soggy pie layers.
  • No-bake ease: No oven required—ideal for summer or quick desserts.
  • Storage: Keep refrigerated and consume within 2–3 days for best freshness.
  • Variations: Add a sprinkle of chopped nuts or a drizzle of coffee liqueur for extra flair.
  • Safety tip: If boiling condensed milk, never open the can while hot. Let it cool fully.
Keyword banana cream pie, banoffee pie recipe, caramel banana pie, classic banoffee dessert, easy banoffee pie, homemade caramel pie, indulgent desserts, no-bake banoffee, simple banoffee, whipped cream pie