No-Bake Banoffee (bananas and toffee) Pie |

Banoffee 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.
YIELD 9 inch/23cm pie


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.