Perfect Banoffee Pie

Indulge in a truly spectacular dessert experience with this **Banoffee Pie Recipe** – an absolute favorite that promises to captivate your taste buds! This classic British treat features a perfectly buttery cookie crust, generously topped with a rich, thick dulce de leche sauce, layers of sweet, fresh bananas, a cloud of fluffy whipped cream, and finished with delicate chocolate shavings. It’s a symphony of textures and flavors that’s surprisingly simple to create, making it ideal for any occasion, from a casual family gathering to a festive holiday feast.

If you love bananas in your desserts, don’t stop here! You might also enjoy these Banana Cupcakes, our creamy Banana Cream Pie, or the famous Banana Pudding Recipe straight from Magnolia Bakery!

What Exactly is Banoffee Pie? A Sweet History

Banoffee Pie is a beloved **British dessert pie** that has charmed palates around the world since its creation. It’s most commonly defined by its delightful layers: a firm, buttery biscuit (or cookie) base, sweet ripe bananas, luscious cream, and a rich, sticky caramel-like sauce. While the classic recipe shines on its own, some delicious variations incorporate hints of chocolate, coffee, or both, adding another dimension of flavor.

The origins of Banoffee Pie are quite specific, dating back to 1971 at The Hungry Monk Restaurant in Jevington, East Sussex, England. The chefs, Nigel Mackenzie and Ian Dowding, were experimenting with an American dish called ‘Blum’s Coffee Toffee Pie.’ After trying various fruit additions, they discovered that bananas were the perfect complement to the rich toffee. This led to the birth of “Banoffi” Pie, a name that cleverly combines “banana” and “toffee.” Its popularity quickly grew, becoming a staple in British homes and beyond.

My husband and I had a memorable encounter with a banoffee trifle during our trip to the U.K. earlier this year. Of all the incredible food we savored, that banoffee creation stood out as the absolute favorite. The experience inspired me to recreate that magic at home, albeit in a more traditional pie format rather than the layered trifle dishes. The result is this incredibly satisfying pie, a recipe I’m thrilled to share with you.

Now, the only tricky part is deciding which dessert gets a spot on our Thanksgiving table. Should it be this “best Banoffee Pie recipe” (as declared by my oldest!), a classic Coconut Cream Pie, or a timeless Apple Pie? (My family’s unanimous vote is always for all three, of course!)

Your Top Banoffee Pie Questions Answered

Got questions about making the perfect Banoffee Pie? Here are some frequently asked questions to guide you through the process and ensure a delicious outcome:

What does Banoffee Pie taste like?

Banoffee Pie offers an exquisite symphony of flavors and textures. Imagine the sweet, buttery crunch of a graham cracker crust, melting into a layer of rich, intensely caramelized dulce de leche. This is beautifully complemented by the fresh, natural sweetness of ripe bananas, all crowned with a light, ethereal vanilla whipped cream. Each spoonful is a delightful blend of creamy, sweet, and fruity notes, making it an incredibly satisfying dessert.

Is Banoffee coffee or toffee?

The name “Banoffee” is a direct blend of “banana” and “toffee.” While some modern variations might include coffee for an added depth of flavor, the traditional and defining caramel element is toffee-like. In many recipes, including this one, dulce de leche is used to achieve that characteristic sweet, cooked-milk caramel flavor, perfectly mimicking traditional toffee without the hard candy texture.

How do you keep bananas from turning brown in Banoffee pie?

Preventing banana browning is key for a visually appealing pie. The easiest method is to ensure the banana slices are completely covered by the whipped cream layer, which significantly reduces their exposure to air. If you’re particularly concerned or plan to keep the pie for more than 24 hours, you can lightly brush the banana slices with a bit of lemon juice or even club soda (avoid tonic water due to its bitter quinine). However, for a pie consumed within a day, simply covering them with cream is usually sufficient. Using firm, ripe (but not overripe) bananas also helps maintain their color and texture.

How do I get clean slices of pie?

Achieving perfectly clean slices of Banoffee Pie is simple with the right technique. Always use a very sharp knife. For each slice, run the knife under hot water for a few seconds, then carefully wipe it dry. Make your cut, then repeat the hot water and drying process before making the next slice. This prevents the filling from sticking and results in beautifully defined slices.

Should Banoffee pie be refrigerated?

Absolutely, Banoffee Pie requires refrigeration. Due to its fresh banana and whipped cream layers, it should be stored in the refrigerator to maintain its freshness, texture, and food safety. Ensure any leftovers are tightly covered with plastic wrap or in an airtight container to prevent drying out and absorption of other fridge odors. It’s best enjoyed within 1-2 days for optimal freshness, though it can last up to 3-4 days.

This **Banoffee Pie Recipe** is designed to be both quick and easy, especially if you opt for readily available dulce de leche and a pre-made crust. However, even making everything from scratch is a rewarding and straightforward process. Here’s a clear breakdown of the simple steps:

Crafting Your Homemade Banoffee Pie: A Step-by-Step Guide

Making a show-stopping Banoffee Pie is simpler than you might think. Follow these easy steps to assemble your delightful dessert:

1. Prepare the Dulce de Leche: This is the heart of your pie’s caramel flavor. You have a few convenient options:
   • **From Scratch:** Embark on a rewarding culinary adventure by making it wholly from scratch using a can of sweetened condensed milk (we’ll detail this later).
   • **Store-Bought:** For ultimate ease, simply buy a can of high-quality dulce de leche from your local grocery store.

   Ensure your dulce de leche is completely cooled before assembly for the best texture.

2. Prepare the Graham Cracker Crust: A sturdy, flavorful crust is essential.
   • **Homemade:** I’ve dedicated an entire post to crafting the perfect Graham Cracker Crust, packed with useful tips and tricks to achieve that ideal buttery crunch.
   • **Store-Bought:** For an even quicker pie, don’t hesitate to use a pre-made graham cracker crust. This option is a fantastic time-saver, especially if you want to avoid turning on your oven.

   Just like the dulce de leche, ensure the crust is fully cooled before proceeding.

3. Whip the Cream: A fluffy, stable whipped cream is the perfect crowning glory. Using a stand mixer makes this step incredibly fast, yielding a perfect consistency in just a few minutes. Aim for medium peaks – firm enough to hold its shape but still light and airy.
4. Assemble the Pie: This is where the magic happens!
   1. Once your crust and dulce de leche are thoroughly cooled, spread an even, generous layer of dulce de leche across the bottom of the crust.
   2. Slice your firm, ripe bananas thinly and arrange them in two appealing layers over the dulce de leche.
   3. Immediately top the bananas with your freshly whipped cream, smoothing it gently with a spatula or the back of a large spoon to cover the bananas completely.
5. Chill and Garnish:
   • Place the uncovered pie in the fridge for at least 2 hours to allow it to firm up. This chilling time is crucial for the layers to set and for easier slicing. You can prepare it up to a day in advance.
   • Just before serving, elevate your Banoffee Pie with an elegant garnish. Top it with delicate chocolate shavings (made by peeling a dark chocolate bar with a vegetable peeler) or sprinkle with crunchy English Toffee Baking bits for extra texture and flavor.

Homemade Dulce de Leche: Simple & Rich

For those who prefer a completely homemade touch, crafting your own dulce de leche for this Banoffee Pie Recipe is surprisingly simple and requires just one key ingredient! The deep, rich caramel flavor you achieve is well worth the effort. Here’s how to do it safely and deliciously using the oven method:

1. Gather Your Ingredient: You’ll need one 14-ounce can of **full-fat sweetened condensed milk**. It’s crucial to use sweetened condensed milk, not evaporated milk, as they are different products.
2. Prepare for Baking: Preheat your oven to 425 degrees F (220 degrees C). Carefully empty the contents of the sweetened condensed milk can into a 9-inch pie pan or a shallow oven-safe dish.
3. Cover Securely: Cover the pie pan tightly with aluminum foil. This prevents the milk from drying out and encourages even caramelization.
4. Create a Water Bath: Place the covered pie pan inside a larger oven-safe pan with raised sides (like a roasting pan). This creates a “bain-marie” or water bath, which helps the dulce de leche cook gently and evenly without scorching.
5. Add Hot Water: Carefully pour hot water into the larger pan until it comes up about 1 inch on the sides of the smaller pie pan.
6. Bake to Perfection: Place the entire setup in the preheated oven. Bake for approximately 2 hours. It’s important to check the water level every 30-45 minutes and refill with hot water if needed, ensuring the water bath doesn’t dry out. The dulce de leche will gradually transform into a beautiful golden-brown color and thicken considerably.
7. Cool and Whisk: Once baked, carefully remove both pans from the oven. Remove the foil from the dulce de leche and let it cool for a bit. While still warm, whisk it vigorously to smooth out any lumps and achieve a silky consistency.
8. Final Cool Down: Let the dulce de leche cool completely to room temperature (and even chill it in the refrigerator for an hour or two). It will thicken even further as it cools, reaching the perfect spreadable consistency for your Banoffee Pie.

More Irresistible Desserts to Love:

• Craving something unique? Try our Cronut, a delightful croissant-donut hybrid made with flaky puff pastry dough.
• Master the art of French patisserie with our detailed guide on How to Make Crepes, directly inspired by a classic French bakery!
• For a fun, dippable treat, whip up a batch of crispy Churros, perfect with dulce de leche or chocolate sauce!
• Indulge in the layers of sweetness with Magic Cookie Bars, featuring a thick, irresistible graham cracker crust.
• Elevate your cake game with our rich Banana Chocolate Chip Cake, generously frosted with decadent chocolate buttercream frosting.

Save
Pin
Print

★★★★★

5 from 1 vote

The Ultimate Banoffee Pie Recipe

By
Chelsea Lords

This Banoffee Pie is an absolute favorite! A buttery cookie crust, rich dulce de leche, sweet bananas, fluffy whipped cream, and chocolate shavings combine to create an irresistible dessert.

Prep Time:
25 minutes

Cook Time:
10 minutes

Chilling Time:
2 hours

Total Time:
2 hours 35 minutes

Servings:
8 servings

Equipment

• 9-inch Pie pan
• Blender or food processor
• Stand mixer

Ingredients

(Unit conversions and serving adjustments would typically be handled by a backend system or JavaScript. Below is a static representation for 8 servings in US units.)

Crust

• 1-3/4 cups graham cracker crumbs (from 12 sheets, or digestive biscuit crumbs, see note 1)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, lightly packed
• 1/8 teaspoon salt

Filling

• 1 (13.4-ounce) can dulce de leche sauce (see note 2)
• 2 bananas, firm and ripe (not overripe)

Topping

• 1-1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
• 1/8 teaspoon salt
• 1 dark chocolate bar, optional (for shavings)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan with cooking spray. Melt 6 tablespoons of butter in a microwave-safe bowl and let cool for 5 minutes. In a blender or food processor, blend graham crackers into fine crumbs. Measure 1-3/4 cups of crumbs and place them in a large bowl. Add the brown sugar and salt from the Crust ingredients. Mix in the melted butter until well combined.
2. Pour the crumb mixture into the prepared pan. Press the crumbs along the sides first, then the bottom, using your fingers. Compress firmly with the bottom of a flat 1-cup measuring cup to form a compact, firm crust. Bake for 10 minutes, then cool completely. For quicker cooling, place in the fridge. You can prepare and bake the crust up to 24 hours in advance; cover with plastic wrap and store at room temperature.
3. From the Topping ingredients, pour heavy cream, 1/4 cup powdered sugar (or more if you prefer it sweeter), and vanilla into a stand mixer bowl. Whisk on low speed, gradually increasing to high speed until medium peaks form (the cream should hold its shape but not be stiff or curdled), about 2–4 minutes. Watch carefully to avoid over-beating.
4. Once the crust is fully cooled, spread a smooth, even layer of dulce de leche on the bottom. Thinly slice 2 bananas and arrange them in two appealing layers on top of the dulce de leche. Immediately top with the whipped cream, smoothing it evenly with a spatula or the back of a large spoon.
5. Place the uncovered pie in the fridge for at least 2 hours to firm up (you can store it up to a day in advance). Garnish with chocolate curls if desired, just before serving. To make chocolate curls, simply peel a chocolate bar with a vegetable peeler directly onto the pie. To serve, use a sharp knife, running it under hot water and drying it off before each cut for clean slices.

Recipe Notes

Note 1: If you don’t have graham crackers, use finely blended digestive biscuit crumbs. The other ingredients (butter, sugar, salt) remain the same. Bake this crust for 3–6 minutes longer than graham cracker crust, watching carefully for a golden brown.

Note 2: For dulce de leche, you have options: make it from scratch using sweetened condensed milk (full directions provided earlier in the blog post), or purchase a can of prepared dulce de leche for convenience.

Storage: Store leftover Banoffee Pie tightly covered in the fridge for 3–4 days. Note that the texture of the crust will soften and the banana filling may weep slightly over time. The graham cracker crust can be made 1–2 days in advance—bake, cool, cover tightly, and store in the fridge. The fully prepared pie can be made 1 day in advance and stored in the fridge until serving. This recipe does not freeze/thaw well; the crust becomes too soft, bananas brown, and the whipped cream gets watery.

Nutrition

Serving: 1 serving | Calories: 373kcal | Carbohydrates: 33g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 20g | Vitamin A: 937IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.