Banoffee Pie Recipe with Caramel and Cream

Why You’ll Love This Recipe

Banoffee Pie is a decadent no-bake dessert made with a buttery biscuit crust, a thick layer of rich caramel, slices of ripe banana, and a generous topping of whipped cream. This indulgent British classic is sweet, creamy, and incredibly easy to make—perfect for impressing guests with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the crust
digestive biscuits or graham cracker crumbsunsalted buttermeltedsugar (optional)

for the caramel layer
sweetened condensed milkbutterbrownsugargolden syrup or light corn syrup

for the topping
bananas slicedheavy whipping creamvanilla extractpowdered sugaroptional: chocolate shavings or cocoa powder for garnish

directions

Make the crust:
Crush digestive biscuits or graham crackers into fine crumbs.
Mix with melted butter and sugar, then press firmly into a 9-inch pie dish.
Chill in the refrigerator while you prepare the filling.

Make the caramel:
In a saucepan over medium heat, melt butter, brown sugar, and golden syrup.
Stir in sweetened condensed milk and cook for 5–7 minutes, stirring constantly, until thick and golden.
Pour the caramel over the chilled crust and let cool slightly.
Refrigerate for at least 1 hour or until set.

Assemble the pie:
Slice bananas and layer them over the chilled caramel.
In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread whipped cream over the bananas.
Garnish with chocolate shavings or a dusting of cocoa powder if desired.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 20 minutesChilling time: 1–2 hoursTotal time: 1.5–2.5 hours

Variations

Use store-bought dulce de leche for a quicker version.

Add a layer of chopped nuts or toffee bits over the caramel.

Top with espresso whipped cream for a coffee twist.

Add crushed chocolate bars into the crust for extra richness.

Use a chocolate cookie crust for a deeper flavor.

storage/reheating

Store covered in the refrigerator for up to 3 days.Banoffee Pie is not freezer-friendly, as the bananas and cream may become watery.

FAQs

Can I make Banoffee Pie ahead of time?

Yes, assemble it the day before and add whipped cream just before serving.

What type of bananas should I use?

Use ripe but firm bananas to avoid mushiness.

Can I use ready-made caramel?

Absolutely—store-bought dulce de leche or caramel sauce works well.

Do I need to bake the crust?

No, it’s a no-bake crust, just chill until firm.

Why is my caramel too runny?

Make sure to cook it long enough until thick and bubbling.

Can I use canned whipped cream?

For best texture and flavor, freshly whipped cream is recommended.

Is this dessert very sweet?

Yes, it’s rich and sweet, balanced by the bananas and cream.

Can I make it gluten-free?

Use gluten-free biscuits or crackers for the crust.

What’s the origin of Banoffee Pie?

It originated in England and is a combination of “banana” and “toffee.”

Can I add alcohol?

A splash of rum or coffee liqueur in the cream or caramel adds depth.

Conclusion

Banoffee Pie with Caramel and Cream is a luscious, layered dessert that brings together buttery crust, silky caramel, sweet bananas, and airy whipped cream in perfect harmony. With no baking required and big flavor payoff, it’s an easy showstopper that’s sure to become a go-to favorite.

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