This insanely delicious banoffee pie is made of 4 simple layers: cookie crust, dulce de leche, fresh bananas, and whipped cream. It’s the easiest, quickest, most superb no-bake pie you’ll ever make!
When my friend Rene got back from India, all she could talk about was the popular (and “most amazing thing I’ve ever had in my life!”) banoffee pie that she ate countless times while staying there. She said that a whole new world opened to her when she took her first bite. And once she made it at home and let me try some, I understood exactly what she was talking about. Rene now makes this pie at least 10 times a year for her family, who asks for it all the time. They never seem to get enough of it.
What is banoffee pie?
Banoffee pie gets its name from a combination of toffee and bananas. The crust is made from graham crackers, but you can use vanilla wafers or digestive biscuits, too. The filling is made with rich and creamy dulce de leche, then topped with bananas and whipped cream. This is a quick, no-bake dessert that’s nearly effortless to make.
The amount of bananas, dulce de leche, and whipped cream is really up to you. My recipe is a classic version with what I believe to be a good balance between those three ingredients, but if you feel like adding more or less of any of them, then by all means go for it.
How to make banoffee pie
- Make the crust. Put graham crackers or cookies into a food processer and pulse until finely ground. Pour into a bowl and add melted butter until fully combined. Line a tart pan with the crust, pressing the crumbs firmly into the pan to ensure it holds its shape. Chill for 30-60 minutes until firm.
- Tip: For a firmer, crispier crust, try baking the crust for about 5-10 minutes at 350°F. Allow it to cool completely before adding the filling.
- Prepare the filling. If you’re able to find store-bought dulce de leche, you don’t have to bother with making a homemade version because (I personally think store-bought dulce de leche is just as good). If you want to make it from scratch, here’s how to do it:
- The classic method calls for cooking milk and sugar. Combine 4 cups milk with 1.5 cups of sugar and simmer in a saucepan for about an hour and a half, until the mixture thickens and caramelizes. Mix frequently at this point until the mixture has a nice caramel color. Remove from heat and allow to cool. See complete instructions here.
- Cooking a can of condensed milk until it turns into a thick, golden dulce de leche. This can be done by cooking it in boiling water over the stovetop for 2.5-3 hours, or by cooking it in the oven for about 1.5 hours. While it takes time to cook, it doesn’t involve much effort. See full instructions here.
- Top the pie. Place slice bananas in an even layer on top of the dulce de leche, and top it all with homemade whipped cream. Chill for at least 3 hours before enjoying.
Tips for making perfect banoffee pie
- You can also try using homemade caramel sauce instead of dulce de leche for the filling. It’s different in texture and flavor but still complements the pie perfectly. For a salted caramel version, you can mix in a pinch of salt.
- Feel free to garnish the pie however you like. Top the whipped cream with shredded coconut, chopped pecans, or grated chocolate (about ½ cup).
- Use ripe bananas for the best flavor, and save overripe ones for easy banana bread or Nutella banana bread.
More yummy banana dessert recipe
- Banoffee Cupcakes: Like the pie in cupcake form, these banana cupcakes are filled with rich dulce de leche and topped with a heaping of whipped cream frosting.
- Banana Caramel Blondies: Dense, chewy blondies combined with caramel and bananas for a decadent treat.
- Caramel Banana Upside Down Cake: Moist sour cream cake is topped with caramelized bananas.
- Chocolate Chip Banana Bread: Chocolate and banana is one of my favorite combos, and this amazing banana bread has both!
The easiest, quickest, most superb no-bake pie you’ll ever make! Banoffee pie is made of 4 simple layers: cookies, dulze de leche, fresh bananas, and whipped cream.
- 1 1/2 cups (150g) graham cracker, digestive biscuit or vanilla wafer crumbs
- 2 tablespoons granulated sugar
- 1/3 cup (75g) unsalted butter, melted
- 1 and 1/4 cups dulce de leche
- 3 ripe yet firm (not overripe or black) bananas
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup grated chocolate/shredded coconut/chopped pecans for topping , optional
In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
Spread dulce de leche gently on top of the crust and smooth the top.
Slice bananas thinly and lay them over the dulce de leche in one even layer.
Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.
* To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.