This Banoffee Pie is a shockingly easy and irresistible English dessert that combines the perfect harmony of bananas + toffee. Featuring a crunchy graham cracker crust, a silky layer of sweet dulce de leche, thick slices of fresh bananas, and a mountain of billowy whipped cream, it’s a crowd-pleasing treat that requires minimal oven time.
Whether you're a beginner baker or a seasoned pro, this pie's allure lies in its incredible blend of textures soft, crunchy, creamy, and gooey.
• Shockingly Easy: With only 15 minutes of baking for the crust, the rest of the pie is a simple assembly job that anyone can master.
• Perfect Texture Balance: Enjoy the contrast between the crunchy biscuit base, the gooey toffee layer, and the light, airy whipped cream.
• Shortcut Toffee: Learn the "magic" trick of turning a simple can of sweetened condensed milk into rich, golden dulce de leche.
• Make-Ahead Friendly: You can prepare the dulce de leche up to 2 weeks in advance, making the final assembly a breeze on the day of your event.
• Universally Loved: The classic combination of caramel and banana is a timeless favorite that never fails to impress guests.
• 9-inch Pie Dish (glass or ceramic works best)
• Food Processor or Blender (to grind graham crackers into fine crumbs)
• Hand Mixer or Stand Mixer (for whipping the cream to perfect peaks)
• Large Roasting Pan (for the optional oven-method dulce de leche)
• Aluminum Foil (to cover the dulce de leche during its long bake)
• Mixing Bowls and Spatulas
• Graham Cracker Crumbs (1 1/2 cups / 180g): The base of our crunchy, buttery crust.
• Unsalted Butter (6 tbsp / 85g): Melted to bind the crust together and add richness.
• Dulce de Leche (1 1/4 cups): The star "toffee" layer. You can buy it pre-made or make it from sweetened condensed milk.
• Fresh Bananas (2 large): Use ripe, yellow bananas for the best flavor (save the spotty ones for banana bread!).
• Heavy Whipping Cream (2 cups / 480ml): Must be cold to whip up into a stable, billowy mountain.
• Confectioners’ Sugar (1/4 cup): Sweetens the whipped cream and helps it hold its shape.
• Vanilla Extract (1 tsp): Adds a classic aromatic depth to the cream.
• Don't Over-Pack the Crust: Press the crumbs until they are compact, but don't use heavy force, or the crust will become too hard to cut.
• Medium Peaks are Best: The cream should hold its shape with a softly curled tip.
• Banana Selection: Use firm, yellow bananas to avoid excess moisture.
• Cold Cream is Key: Always use cream straight from the fridge.
• The "Corner" Trick: Round the bottom corner of the crust to prevent crumbling when slicing.
Problem: My dulce de leche is too runny.
Likely Cause: It wasn't cooked long enough or it's still too warm.
Solution: Let it cool fully and ensure a deep golden color.
Problem: The crust is falling apart.
Likely Cause: Not enough butter or not pressed firmly enough.
Solution: Use all 6 tablespoons of butter and press firmly.
Problem: The whipped cream is weeping.
Likely Cause: Over-whipping.
Solution: Stop at medium peaks; smooth with a spoon of liquid cream if needed.
Problem: My bananas are turning brown.
Likely Cause: Exposure to air.
Solution: Cover bananas completely with whipped cream.
• Biscoff Variation: Swap graham crackers for crushed Biscoff cookies.
• Oven-Baked Dulce de Leche: Bake condensed milk in a covered water bath at 350°F for 2 hours.
• Elegant Garnishes: Use large chocolate curls for a bakery-style look.
• Make-Ahead Strategy: Prepare crust and dulce de leche in advance.
• Clean Slicing: Use a hot, clean knife between each cut.
• Strong Coffee
• English Breakfast Tea
• Vanilla Bean Ice Cream
• Dark Chocolate Sauce
• Fresh Berries
• Refrigerator: Up to 5 days, loosely covered.
• Best Within 24 Hours: Peak texture and flavor.
• Not Freezer-Friendly: Texture will suffer after thawing.
A classic English dessert featuring a buttery graham cracker crust, a rich dulce de leche center, fresh banana slices, and a mountain of homemade whipped cream.
Preheat your oven to 350°F (177°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are evenly coated and the texture resembles damp sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, making sure the base is compact and even. Use the bottom of a measuring cup to smooth and tighten the crust.
Bake the crust for 15 minutes, or until lightly golden and fragrant.
Remove from the oven and allow it to cool completely at room temperature. A fully cooled crust is essential to keep the filling layers clean and well-defined.
Once the crust has cooled, spread the dulce de leche evenly across the bottom using a spatula. Create a smooth, generous layer that reaches all edges of the crust. Let it sit for a few minutes so it settles into the crust.
Slice the bananas into thick, even rounds. Arrange them directly on top of the dulce de leche in one or two layers, covering the surface evenly. This creates the classic banana-toffee combination that defines Banoffee Pie.
In a cold mixing bowl, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract.
Whip on medium-high speed for 3–4 minutes, until medium peaks form. The cream should be thick, airy, and able to hold its shape while still looking soft and smooth.
Spoon the whipped cream generously over the banana layer. Spread it gently to the edges, or create soft swirls for a more rustic, bakery-style finish.
Place the pie in the refrigerator uncovered and chill for at least 2 hours, or up to 24 hours. This allows the layers to firm up and makes slicing clean and easy.
Just before serving, decorate with chocolate shavings, toffee bits, or chopped nuts if desired. Slice with a sharp knife, wiping between cuts for neat servings.
⏳ Make-Ahead & Storage
You can prepare the graham cracker crust ahead of time: once baked and fully cooled, wrap it tightly and keep it in the fridge for up to 2 days or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before using.
The dulce de leche (see method below) can also be made in advance—store it well covered in the fridge for up to 2 weeks.
The fully assembled banoffee pie can be prepared 1 day ahead and kept uncovered in the refrigerator until serving. Freezing the whole pie isn’t recommended, as the texture doesn’t hold up well, but individual leftover slices can be frozen for up to 3 months ❄️🥧
🍯 Dulce de Leche Options
Store-bought dulce de leche works, but homemade gives the best flavor! You can make it from scratch or simply use 1 can (14 oz / 397 g) sweetened condensed milk.
➡️ Pour the milk into a heatproof pie dish, place it inside a large roasting pan, and carefully add hot water to the pan until it reaches halfway up the dish.
➡️ Loosely cover with foil and bake at 350°F (177°C) for about 2 hours, until thick, smooth, and caramel-colored.
Check halfway through and add more hot water if needed. Let it cool completely before spreading into your pre-baked crust. ✨
🍌 Preventing Banana Browning
While the bananas usually stay fresh under the whipped cream, you can lightly drizzle them with a few drops of fresh lemon juice before layering. This helps keep them bright if you’re making the pie ahead—and don’t worry, you won’t taste the lemon 🍋😉
🌍 For Non-US Bakers
No graham crackers where you live? No problem! A digestive biscuit crust works beautifully.
Use 200 g crushed digestives (about 2 cups / 13–14 biscuits), 1/3 cup (67 g) sugar, and 6 Tbsp (85 g) melted butter.
Bake the crust slightly longer around 16–17 minutes for the perfect crunch 🧈🍪
