This banoffee pie recipe is an easy no-bake dessert made with layers of gooey caramel, thinly sliced bananas, and fresh whipped cream, all atop a buttery pie crust. Not only is it easy to make, but every bite explodes with flavor!
If you’re looking for a simple, no-nonsense pie recipe, there’s nothing better than my decadent banoffee pie!
I’ll never forget the first time I took a bite of Banoffee pie. I was on vacation, and I instantly knew I’d have to recreate it as soon as I got home. It’s so silky smooth (like my buttermilk pie), and every layer offers a unique balance of flavors and textures that pair beautifully together.
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What is banoffee pie?
Banoffee pie, also known as “banana-toffee” pie, is a popular UK-based no-bake dessert pie. It comprises 3 layers: caramel (or dulce de leche), sliced bananas, and whipped cream. Each element is layered in a pre-baked or no-bake pie crust.
Here’s why it’s one of my favorite pies:
- Simple ingredients. Like my chocolate pudding pie, this banoffee pie is made with straightforward ingredients, many of which you probably have on hand already.
- Easy to make. The prep time required to make this recipe is minimal, especially if you buy caramel sauce and a premade pie crust.
- Fit for every occasion. This pie is equally decadent enough for holiday parties, Christmas, Easter, random get-togethers, or date nights.
- Have it your way. Effortlessly make this pie vegan, sugar-free, or gluten-free.
Just 4 basic ingredients are all you need to make this epic pie. Here’s exactly what you’ll need:
- Pie crust. Any 9-inch pie crust will do the trick. Make sure it’s a no-bake crust, or you bake it beforehand. Use a gluten-free pie crust if needed.
- Caramel. I prefer to make my own, but store-bought caramel will also work. If you make my recipe and you don’t mind dairy, I recommend using sweetened condensed milk.
- Bananas. Use bananas that are just ripe, as they’ll keep their firm texture without becoming mushy.
- Whipped cream. Either buy it from the store or use heavy cream blended until you have stiff peaks.
Find the printable recipe with measurements below.
How to make banoffee pie
Step 1- Prep work. Prepare your pie crust as needed, then line it in a 9-inch pie tin or tart pan, preferably a springform pan with a removable bottom.
Step 2- Assemble. Cover the bottom of the crust with caramel. Place an even layer of banana slices on top of the caramel, then top the bananas with whipped cream.
Step 3- Chill. Store the pie in the refrigerator for at least 4 hours, or overnight, until firm.
My homemade graham cracker crust
If you’re looking for a foolproof graham cracker crust, here’s my foolproof way to make it:
Combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and 6 tablespoons of unsalted butter cubes in a medium bowl or food processor. Mix until fine crumbs remain, then transfer the crust to your pie pan and press into place. Refrigerate for 30 minutes before using.
Recipe tips and variations
- Garnish. I typically serve this pie with dark chocolate shavings, but you can get creative and add whatever toppings you like, from stewed fruit to chopped nuts or chocolate sauce.
- Make it vegan. Use my vegan caramel and coconut whipped cream.
- Cut the sugar. Use my sugar-free whipped cream and sugar free caramel.
- Get creative with the crust. I’m partial to graham cracker crust, but you could use digestive biscuits or crushed Oreos to make a chocolate cookie crust (the exact same one in my Oreo cheesecake).
- Enhance the flavor. Make the whipped cream mixture sweeter with powdered sugar or fold in 1 teaspoon vanilla extract.
To store: Leftover banoffee pie should be stored in foil in the refrigerator for up to 5 days.
To freeze: Freeze leftover pie slices in a freezer-safe container for up to 2 months. Let the frozen pie thaw overnight in the fridge before enjoying.
Frequently asked questions
Your banoffee pie may be runny if the whipped cream wasn’t whipped for long enough or if the caramel sauce is too thin. The whipped cream should have a stiff peak, and the caramel sauce should have a thick toffee consistency.
You can make this pie the night before, but if you want to wait longer than that, I’d hold off on the whipped cream until a few hours before you want to serve.
More no bake pie recipes to try
- Chocolate tart– A buttery crust filled with smooth, creamy chocolate ganache.
- Peanut butter pie– As if chocolate and peanut butter couldn’t get any better!
- Coconut cream pie– Light and full of refreshing coconut flavor.
- Lemon meringue pie– Between the delicate lemon curd and impressive burnt meringue, every element of this pie is a hit.
- 1 9-inch pie crust * See notes
- 1 1/2 cups caramel sauce
- 3 large bananas sliced
- 2 cups whipped cream
- Prepare your pie crust or use a store bought pie crust.
- Cover the pie crust with the caramel, ensuring it covers the entire surface of the pie.
- Place slices of the banana over the top of the caramel.
- Cover the entire pie with the whipped cream.
- Refrigerate the banoffee pie in the refrigerator for at least 4 hours, or overnight, to firm up.
Recipe originally published July 2020 but updated to include new information for your benefit.
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