Caramel/ Classic Desserts/ Dessert/ easy/ few ingredients/ Fruit Desserts/ no mixer/ No-Bake Desserts/ Pies, Tarts & Crumbles

Banoffee Pie

June 1, 2018

This insanely delicious banoffee pie is made of 4 simple layers: cookie crust, caramel, fresh bananas, and whipped cream. It’s the easiest, quickest, most superb no-bake pie you’ll ever make!

Banoffee Pie

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.

How to make banoffee pie

What is banoffee pie?

Banoffee pie gets its name from a combination of toffee and bananas. For the toffee flavor I use dolce de leche. With the addition of cookies, it really doesn’t get any better than that. Plus, it’s 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.

Banoffee Pie

Dulce de leche

If you’re able to find store-bought dulce de leche, you don’t have to bother with making an homemade version because, talking from experience, a store-bought one is just as good. Store-bought dulce de leche is sold in cans or jars. Here’s a good one that I’ve found with a reasonable price if you’re from the States. If you’re unable to find it, then you can make an easy homemade version.

There are a couple of different ways to make it:

  1. The classic way, which calls for cooking milk and sugar.
  2. 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.

For a great detailed instructions on the processes above you can click both here and here.

Another option is to use homemade caramel sauce instead of dulce de leche. It’s different in texture and flavor but still complements the pie perfectly.

For a salted caramel version, you can mix a pinch of salt, preferably course sea salt, into the dulce de leche.


If you like, you can add a top layer of shredded coconut, chopped pecans, or grated chocolate (about ½ cup).

Banoffee Pie

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5 from 5 votes
No-Bake Banoffee (bananas and toffee) Pie |
Banoffee Pie
YIELD: 9 inch/23cm pie
The easiest, quickest, most superb no-bake pie you’ll ever make! Banoffee pie is made of 4 simple layers: cookies, caramel, fresh bananas, and whipped cream.

For the crust:
  • 150 g/5.3 oz (1 and 1/2 cups) digestive biscuit/graham cracker crumbs*
  • 2 tablespoons granulated sugar
  • 1/3 cup (2/3 stick or 75 g) unsalted butter, melted
For the filling:
  • 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
  1. 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).

  2. Spread dulce de leche gently on top of the crust and smooth the top.
  3. Slice bananas thinly and lay them over the dulce de leche in one even layer.
  4. 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.

Recipe Notes

* 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.

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  • Reply
    Theodora Nan
    June 25, 2015 at 3:25 pm

    I would easily change the fanciest dessert for slice of a decadent banoffee pie. Amazing photos!

    • Reply
      June 25, 2015 at 6:01 pm

      Thank you so much Theodora! 🙂

  • Reply
    Beeta @ Mon Petit Four
    June 25, 2015 at 6:28 pm

    This looks incredible!! I’m not surprised Rene has made over 20 times…I can just imagine how amazing this tastes. It also looks beautiful so great for pleasing a crowd! 🙂

  • Reply
    June 25, 2015 at 10:12 pm

    One of my favourite desserts! This looks so luscious 🙂

    • Reply
      June 26, 2015 at 3:06 am

      One of my favorites too! 🙂

  • Reply
    [email protected]'s Recipes
    June 26, 2015 at 5:13 am

    This looks so luscious and tempting!

    • Reply
      June 26, 2015 at 10:24 am

      Thank you Angie! 🙂

  • Reply
    June @ How to Philosophize with Cake
    June 26, 2015 at 9:24 pm

    Mmm what a pie that looks like! Love all the dulce de leche 🙂

    • Reply
      June 27, 2015 at 11:09 am

      Me too 🙂 Thanks June!

  • Reply
    Thalia @ butter and brioche
    June 26, 2015 at 11:44 pm

    I will never tire of eating the combination of bananas and caramel together – they are so sweet and delicious. This pie looks epic Shiran and I am so jealous that you got to devour it!

    • Reply
      June 27, 2015 at 11:10 am

      I know – it’s the perfect combination! And the simplest one to make!

  • Reply
    June 29, 2015 at 3:51 pm

    הפאי שלך ניראה פשוט מדהים!!
    אף פעם לא הכנתי דבר כזה, למרות שבילדות אכלתי
    מאדדדדדדדדדדד טעים!!

    • Reply
      July 2, 2015 at 4:25 am

      It’s really simple Winnie, you should make it! 🙂

  • Reply
    Sam @ SugarSpunRun
    June 30, 2015 at 8:31 am

    I’d never heard of this pie before today but it sounds incredible! Banana and caramel together sounds divine!

    • Reply
      July 2, 2015 at 3:48 am

      It is! And it’s so simple to make! 🙂

    • Reply
      January 13, 2020 at 10:14 am

      This pie originated at The Hungry Monk in Sussex in the U.K and I still make it today. I have always made it from scratch. This is the most delightful dessert I have ever had.

  • Reply
    Manali @ CookWithManali
    June 30, 2015 at 6:33 pm

    one of my favorite desserts! I make it exactly the same way, easy and delicious! 🙂 Yours look mouthwatering!

    • Reply
      July 2, 2015 at 3:47 am

      Thank you so much, Manali! 🙂

  • Reply
    October 3, 2018 at 5:06 am

    Great easy pie, my family loved it. Thank you for your recipes they never fail me!

  • Reply
    December 15, 2018 at 6:15 pm

    Is this pie better the day it’s made? Or does it improve overnight? I can’t wait to make it for s friends birthday next week!

    • Reply
      December 16, 2018 at 7:48 am

      It will taste good either way. Just make sure to chill it for several hours before serving.

  • Reply
    Debra Wood
    November 16, 2019 at 1:18 pm

    Hi Shiran- your pie looks amazing- do you use sweetened or unsweetened coconut?
    thank you, Debby

    • Reply
      November 17, 2019 at 2:16 am

      Hi Debra. Since it’s just for the topping, it’s ok to use sweetened or unsweetened coconut.

  • Reply
    October 7, 2020 at 3:40 pm

    I haven’t tried it yet, so I’m not sure about the rating yet. But How long does it take to make? sorry for posting this 5 years later. LOL

  • Reply
    October 9, 2020 at 10:18 am

    Ok, now I made it! This is an AMAZING recipe. I am so glad you did this. This is the quickest banoffee pie recipe I have ever made! Thank you so much.

  • Reply
    June 11, 2021 at 3:45 am


  • Reply
    Ryana Nerissa
    September 11, 2021 at 9:39 am

    Hi Shiran. What type of bananas do we usually use for banoffee pies? I made the toffee from scratch. It was nice, thick and gooey. But once I added the bananas. After few hours I can see liquid coming lut from the bananas. And it just became runny. Pls help

    • Reply
      Talia @ Pretty. Simple. Sweet.
      September 12, 2021 at 4:21 pm

      Hi Ryana, the bananas should be firm and ripe, but not overripe. Perhaps the bananas you used were a tad overripe and this is what led to the additional moisture in the pie.

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