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!
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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 easy pie at least 10 times a year for her family that 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 processor 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.
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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). See below for instructions.
Assemble 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.
How to make dulce de leche at home
There are two methods to make dulce de leche from scratch.
The classic method: 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.
The condensed milk method:
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.
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.
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More yummy banana dessert recipes
- 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!
Banoffee Pie
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.
Ingredients
For the crust:
- 1 ½ cups (150g) graham cracker, digestive biscuit or vanilla wafer crumbs
- 2 tablespoons granulated sugar
- ⅓ cup (75g) unsalted butter, melted
For the filling:
- 1 and ¼ 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
- ½ cup grated chocolate/shredded coconut/chopped pecans for topping , optional
Instructions
Make the crust and filling
-
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 to room temperature 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.
Make the whipped cream
-
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 this whipped cream over bananas.
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.
Storing & Serving
Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.
Serve cold or slightly chilled for best results.
How to make dulce de leche from scratch
The classic method: 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.
Alternative method: Cooking a can of condensed milk until it turns into a thick, golden dulce de leche.
This can be done by cooking the can 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.
Theodora Nan says
I would easily change the fanciest dessert for slice of a decadent banoffee pie. Amazing photos!
Shiran says
Thank you so much Theodora! 🙂
Beeta @ Mon Petit Four says
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! 🙂
Emma says
One of my favourite desserts! This looks so luscious 🙂
Shiran says
One of my favorites too! 🙂
Angie@Angie's Recipes says
This looks so luscious and tempting!
Shiran says
Thank you Angie! 🙂
June @ How to Philosophize with Cake says
Mmm what a pie that looks like! Love all the dulce de leche 🙂
Shiran says
Me too 🙂 Thanks June!
Thalia @ butter and brioche says
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!
Shiran says
I know – it’s the perfect combination! And the simplest one to make!
Winnie says
הפאי שלך ניראה פשוט מדהים!!
אף פעם לא הכנתי דבר כזה, למרות שבילדות אכלתי
מאדדדדדדדדדדד טעים!!
Shiran says
It’s really simple Winnie, you should make it! 🙂
Sam @ SugarSpunRun says
I’d never heard of this pie before today but it sounds incredible! Banana and caramel together sounds divine!
Shiran says
It is! And it’s so simple to make! 🙂
Wendy says
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.
Manali @ CookWithManali says
one of my favorite desserts! I make it exactly the same way, easy and delicious! 🙂 Yours look mouthwatering!
Shiran says
Thank you so much, Manali! 🙂
Miri says
Great easy pie, my family loved it. Thank you for your recipes they never fail me!
Kim says
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!
Shiran says
It will taste good either way. Just make sure to chill it for several hours before serving.
Debra Wood says
Hi Shiran- your pie looks amazing- do you use sweetened or unsweetened coconut?
thank you, Debby
Shiran says
Hi Debra. Since it’s just for the topping, it’s ok to use sweetened or unsweetened coconut.
Lily says
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
LILY says
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.
uma says
SO
GOOD!
Ryana Nerissa says
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
Talia @ Pretty. Simple. Sweet. says
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.
Bev says
Going to make this for dessert tomorrow. I found Eagle Brand caramel Dulce de Leche. Do I just use it straight from the can, or do I have to do something to thicken it up first? Will post with results.
Stephanie @ Pretty.Simple.Sweet. says
Hi Bev! You should be able to use it right out of the can.