Spatula: Useful for folding cream and spreading mixtures.
How to Make Banoffee Pie from Scratch
Graham Cracker Base A delightful mix of crushed graham crackers blended with melted butter creates a sturdy and delicious foundation for our pie. Press the mixture into the pan, forming a smooth and even layer that will cradle our delectable filling.
Initial Baking Quick oven time helps solidify the crust, giving it a crisp texture that will perfectly complement the creamy layers to follow.
Caramel Magic
Sugar Transformation Watch ordinary sugar transform into a rich, golden caramel through careful heating. The process requires patience and a keen eye to achieve that perfect amber color without burning.
Creamy Caramel Sauce Condensed milk and butter join the caramel, creating a luxurious sauce that's smooth and irresistibly sweet. The mixture develops a deep, complex flavor that will make taste buds dance.
Banana Cream Dream
Whipped Cloud Cream Fresh cream whipped to soft, billowy peaks becomes the light and airy backdrop for our banana slices. Each spoonful promises a heavenly texture that melts in your mouth.
Banana Integration Gently fold delicate banana slices into the cream, ensuring an even distribution of fruit throughout the filling.
Final Touches
Layer Assembly Carefully spread the caramel sauce across the cooled crust, then top with the banana cream mixture. Each layer builds anticipation for the first delicious bite.
Finishing Flourish Drizzle remaining caramel sauce over the top, creating a beautiful pattern that hints at the deliciousness waiting beneath.
Chilling and Serving Let the pie rest in the refrigerator, allowing flavors to meld and the texture to set perfectly. Serve chilled and watch everyone's eyes light up with the first taste.
Tips for the Best Banoffee Pie Flavor
Expert Tips for Legendary Banoffee Pie
Use shortbread or digestive biscuits instead of graham crackers for a richer, more buttery base that adds incredible depth to your pie's foundation.
Watch your toffee sauce carefully while cooking – golden amber color means perfect caramelization without burning, ensuring a smooth, rich flavor profile.
Brush sliced bananas with fresh lemon juice to prevent quick browning and maintain that gorgeous fresh appearance for several hours after preparation.
For extra stability, chill your mixing bowl and whisk beforehand, which helps create firmer, more elegant cream that holds its shape beautifully throughout serving.
This pie tastes even better when prepared a day in advance, allowing flavors to meld and develop a more complex, harmonious taste that'll impress every guest.
Serving Banoffee Pie with Whipped Cream
Sweet Slice of Celebration: Perfect for birthdays, dinner parties, or weekend gatherings where you want to impress friends and family with a decadent dessert.
Elegant Dessert Pairing: Serve alongside a hot espresso or rich cappuccino to balance the sweet toffee and creamy banana flavors, creating a sophisticated after-dinner experience.
Tropical Garnish Twist: Top with chocolate shavings, toasted coconut flakes, or crushed pecans to add extra texture and elevate the visual appeal of your banoffee pie, making it look professionally crafted.
Seasonal Presentation Magic: During summer, consider adding fresh mint leaves or a light dusting of cinnamon to enhance the pie's flavor profile and create a refreshing, eye-catching dessert that everyone will love.
How to Store Banoffee Pie
Chilled Delight Window: Best consumed within 24-48 hours after preparing to maintain peak flavor and texture quality.
Refrigeration Strategy: Cover pie loosely with plastic wrap or place in an airtight container to prevent absorbing other food odors and maintain freshness.
Smart Banana Management: Add banana slices just before serving to prevent browning and preserve crisp, bright appearance of your dessert.
Freezing Option: Wrap individual slices in plastic wrap and aluminum foil, storing them flat in freezer-safe containers for up to 2 weeks – perfect for future sweet cravings.
Creamy banoffee pie delivers a delightful fusion of bananas, toffee, and whipped cream on a buttery graham cracker crust. Sweet British dessert perfection promises indulgence and pure culinary joy for dessert enthusiasts.
Ingredients
Scale
5 bananas (medium-sized, ripe yet firm)
1 can (14 oz / 397 g) sweetened condensed milk
1.5 cups (360 ml) heavy cream
9 oz (255 g) dulce de leche-flavored Maria cookies or graham crackers
8 tbsps (113 g) melted butter
0.5 cup (100 g) dark brown sugar (packed)
8 tbsps (113 g) butter
Instructions
Crust Preparation: Pulse graham crackers into fine crumbs, blend with melted butter, and press firmly into a lined pie pan, creating a 2-inch border. Bake at 350°F for 8 minutes until golden.
Caramel Creation: In a saucepan, dissolve sugar and water over medium-low heat. Increase temperature and boil without stirring for 5 minutes. Whisk condensed milk and butter into the syrup, stirring until a rich caramel forms.
Layering Foundation: Pour one cup of warm caramel evenly across the cooled crust, coating base and sides. Refrigerate for 30 minutes to partially set the layer.
Cream Assembly: Whip heavy cream until soft peaks develop, then gently fold in thinly sliced ripe bananas. Spread the banana-cream mixture over the chilled caramel layer and return to refrigerator for 30 minutes.
Finishing Touches: Warm remaining toffee sauce, adjusting consistency with milk if needed. Drizzle sauce generously over the pie. Refrigerate for 15-20 minutes and optionally garnish with fresh banana slices before serving.
Notes
Caramel Precision: Watch sugar carefully while boiling to prevent burning, as even 30 seconds can transform smooth caramel into bitter, unusable sauce.
Banana Browning Prevention: Slice bananas just before adding to cream to minimize oxidation and maintain fresh, appetizing appearance.
Cream Whipping Technique: Ensure heavy cream is cold and use chilled mixing bowl for faster, more stable soft peak formation.
Serving Temperature Tip: Remove pie from refrigerator 10-15 minutes before serving to allow slight softening and enhance flavor profile.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.