Banoffee Pie Recipe

Banoffee Pie is one of those easy no-bake desserts that looks and tastes special without much effort. You only need a buttery, crunchy biscuit base, a deep flavored layer of dulce de leche, sweet bananas and soft, light whipped cream. It’s a popular no bake dessert that is simple to put together. You can make it in a springform pan or assemble it in small dessert cups.

What Makes Banoffee Pie Special

Banoffee Pie is a classic British dessert from England. The word Banoffee combines “banana” and “toffee,” which are the main flavors of the pie. It was first created in the 1970s in a UK restaurant and became popular because it is quick to make.

The toffee layer is traditionally made by cooking a can of sweetened condensed milk until it turns thick and caramel-like.

Many people also use the traditional slow-cooked dulce de leche made with milk and sugar, as it has a very similar taste and texture and gives the same deep caramel flavor.

The flavor of Banoffee Pie comes from the caramel-like dulce de leche, bananas and cream. The cooked condensed-milk layer gives a deep toffee sweetness and the bananas add a soft fruit note.

The whipped cream brings everything together, but the dessert can feel a bit rich if you add a thick layer of cream. If you prefer a lighter taste in your Banoffee pie, you can keep the cream layer thinner so the caramel and banana flavors stand out more.

As a pastry chef, I like sharing desserts that feel easy and doable for home cooks. Banoffee Pie is one of those recipes because it doesn’t need any special skills and anyone can make it.

On that note, if you prefer making easy no-bake desserts, you may also like my classic Cheesecake or Biscuit Cake.

This Banoffee Pie recipe is easy to assemble at home. The layers make the process straightforward, and the base can be prepared in advance. You can easily adjust the sweetness and toppings.

Banoffee Layers

1. Biscuit Crust: This base crust layer is made by mixing finely ground or powdered biscuits with some butter. I keep the biscuit crust firm by adding more butter, so that it cuts neatly. You can use digestive biscuits, graham crackers, Marie biscuits or whole wheat cookies.

2. Dulce de Leche: Dulce de leche gives the caramel flavor that defines this dessert. You can use store-bought or homemade. I have used homemade Dulce de Leche made from condensed milk, which is also common in traditional versions. Keep it ready before you start assembling the pie.

3. Banana: Choose bananas that are sweet and ripe but not too soft or mushy. Slice them just before assembling so that they stay fresh and don’t brown.

4. Whipped Cream: The cream should be whipped to soft or medium peaks for clean slices. A touch of coffee in the cream adds a subtle flavor variation.

5: Garnish: Chocolate shavings, grated chocolate or a light dusting of cocoa powder complete the dessert. Keep the pie covered and chilled until serving.

This recipe is adapted from the Nestlé Carnation website. If you enjoy other English-style desserts, you can also check my Trifle, Bread & Butter Pudding and Apple Crumble.

Assembling Tip: For smaller servings, assemble the pie in cups or jars. You can make them ahead and keep them chilled. They are easy to serve, look neat, and stay fresh for a few hours.

More Pie Recipes to Try

• Apple Pie
• Pumpkin Pie
• Tomato Pie
• Homemade Pie Crust

How to Make Banoffee Pie

Begin by keeping the core ingredients ready – dulce de leche, digestive biscuits and whipping cream, which form the foundation of the Banoffee Pie recipe.

The recipe follows a simple layer-by-layer method, so each part comes together quickly. Keep your pan, ingredients and mixing bowls close by, and then begin with the biscuit base.

Prepare Biscuit Base

1. Grease an 8-inch pie pan, tart pan or springform pan (with a detachable base) with a thin layer of softened butter.

2. Melt 100 grams butter on low heat until just liquid. Do not heat it too much or let it boil, as hot butter can make the crust greasy.

3. Add 200 to 225 grams of digestive biscuits (12 to 14 digestive biscuits) to a food processor or chopper.

4. Process them to a fine, even crumb without any large pieces. A uniform crumb helps the base hold together.

5. Pour the melted butter into the crushed biscuits.

6. Pulse or mix again so that every crumb is coated.

7. Transfer this mixture to the prepared pan.

8. Spread it out and press firmly using the back of a spoon or the base of a flat cup. Pay attention to the edges so the crust is compact and slices neatly later.

9. Place the pan in the fridge for 15 to 20 minutes to set the biscuit base.

Tip: If your kitchen is warm, chill it a little longer so the crust becomes firm.

Whip Cream

10. You can whip the cream using a stand mixer with the whisk attachment or a hand mixer. A cold bowl and cold beaters make the cream whip faster.

Add ½ cup whipping cream (cold) to a chilled bowl, followed by 1 tablespoon superfine sugar or powdered sugar and ½ teaspoon of vanilla extract.

11. Start whipping on low speed, then increase to medium until soft peaks form and the cream looks light and stable.

Tip: If you want a coffee flavor, dissolve ½ to 1 teaspoon instant coffee in a few drops of warm water and mix it into the cream before whipping.

12. Keep the whipped cream in the fridge until you assemble the pie so it stays firm.

Assemble & Make Banoffee Pie

13. I have used homemade dulce de leche here, but you can also use a readymade can/tin bought online or from stores.

Open the can of dulce de leche. If it feels too thick, warm it slightly by placing the closed can in warm water for a few minutes. The caramel should spread easily but should not become runny.

Take the chilled biscuit crust out of the fridge.

14. If you’re using a springform pan, loosen the sides gently. You can remove the base plate if you want to serve the pie on a platter, but keeping it is completely fine and often safer when moving or slicing the pie.

15. Transfer the dulce de leche on the biscuit base.

Tip: Dipping the spoon briefly in warm water helps the caramel glide smoothly.

16. Spread the dulce de leche evenly over the biscuit base using an offset spatula or the back of a spoon.

17. Peel and slice the bananas into thin, even rounds. Arrange them neatly on top of the caramel layer. Add more slices if you like a thicker fruit layer.

Tip: If slicing ahead, toss the bananas lightly with a few drops of lemon juice to slow browning while you assemble the pie.

18. Spoon the chilled whipped cream over the banana layer.

19. Spread it gently into an even layer without pressing down, so the bananas stay in place and the cream keeps its soft, airy texture.

20. Top the assembled and prepared Banoffee Pie with freshly grated chocolate, shavings of chocolate or a light dusting of cocoa powder.

Cover the pie with a dome lid or a large bowl and refrigerate it for 1 to 2 hours before serving.

21. You can serve Banoffee Pie right away too, but chilling helps the layers set nicely.

Serving Suggestions

Serve Banoffee Pie chilled so the layers hold their shape. Slice it using a warm sharp knife for cleaner cuts.

You can add extra banana slices or more chocolate shavings when serving if you want the plate to look festive.

Banoffee pie is also easy to serve in small glasses or jars, especially for parties or when you want individual portions.

Storage Suggestions

Keep the Banoffee Pie in the fridge until serving. It stays good for about a day because the bananas can soften or brown after long hours.

If you want to prepare ahead, you can make the biscuit base a day earlier and assemble the cream and banana layers on the day you serve.

Leftovers should stay in the fridge and be eaten within 24 hours for the best texture.

Ingredient Notes

• Biscuits: Crush the biscuits finely so the base holds together. Mix very well with the melted butter and press this biscuit mixture firmly into the pan. A tight base gives you cleaner slices and prevents crumbs from breaking apart.
• Type of Biscuits: You can use digestive biscuits, Marie biscuits, graham crackers or any plain wheat cookies for the base of the Banoffee Pie. Digestives give the classic flavor, Marie biscuits make it lighter and graham crackers add a toasty note. Just grind the biscuits finely so the crust sets well.
• Dulce de Leche: If your dulce de leche is too thick, warm it slightly by placing the closed can in a bowl of warm water for a few minutes so it softens and spreads smoothly over the biscuit base. Don’t heat it too much, or it will become runny and make slicing messy.
• Cream: Keep the whipping cream very cold before you start. It whips quickly and holds its shape better. Whip the cream to soft or medium peaks, depending on how light you want the topping to be. If adding coffee, dissolve the coffee first so it blends well and gives an even flavor.
• Bananas: Slice the bananas only when you are ready to assemble the pie. This keeps them from turning brown and helps the layers look neat. If you want, you can lightly brush them with a few drops of lemon juice, but usually fresh slicing is enough.

Assembly & Serving Tips

• Serving: This Banoffee Pie works beautifully in individual cups or jars. It keeps the layers stable, looks pretty, and is easy to distribute during parties or family gatherings.
• Chilling: After whipping the cream, keep it refrigerated until assembling. Once the pie is assembled, chill it again. Even 1 hour of chilling helps the layers firm up and makes the pie easier to cut.
• Pan Handling: When using a springform pan, unlock the sides gently and lift slowly. If removing the bottom plate worries you, keep it under the crust. It doesn’t affect serving and gives you peace of mind.
• Chocolate: Grate the chocolate directly on top of the whipped cream layer. Fresh grated chocolate softens a bit on the cold cream and tastes better than pre-grated chocolate.
• Make Ahead: You can prepare the biscuit base a day earlier. Keep it covered in the fridge. Assemble the rest of the layers on the day of serving for the best flavor and texture.

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