Banoffee Pie

A classic English dessert, this banoffee pie recipe is easy to make and combines the taste of toffee, bananas, and cream into a tasty treat.

Banoffee Pie is a classic British dessert created in the 1970’s at The Hungry Monk Restaurant in East Sussex, by owner Nigel Mackenzie and his chef, Ian Dowding. It is still a staple in most cafes and pubs in England.

Banoffee is a portmanteau of the words “banana” and “toffee.”

It is typically made with bananas, toffee sauce/dulce de leche, whipped cream, and a cookie crust. The original actually called for shortcrust pastry but that tends to get soggy, where a biscuit crust holds up much better. It tastes best when served chilled.

Banoffee pie is a delicious dessert, that’s rich and creamy. It can be whipped up in no time using only a few ingredients. The best part about this recipe is that it’s so easy to make, and you can even get creative with different variations!

This recipe will show you how to make the perfect banoffee pie at home, as well as some fun twists on the original!

How to Store Banoffee Pie

Banoffee Pie may be stored in the fridge for up to 3 days in airttight, but it cannot be stored in the freezer.

It is best served the same day it has been prepared. Remove the banana toffee pie from the fridge and allow it to stand at room temperature for 10 minutes before serving. Cut Banoffee Pie into wedges with a sharp knife. Ensure you get both banana and caramel in each slice of Banoffee pie.

About the Ingredients for Banoffee Pie

Crust – We use graham crackers to make a crust because it is both easy and delicious. A homemade crust made with digestive biscuits and melted butter in a tart pan or 9-inch pie plate is my absolute favourite, but a little more work. Whether you go with a buttery graham cracker crust, or crushed biscuits, you just can;’t go wrong.

Dulce de Leche – This is the easiest way to make the toffee filling. The original recipe involved boiling an unopened can of condensed milk, but that doesn’t seem safe by today’s standards. You could also make your own homemade toffee sauce by heating butter, brown sugar, and condensed milk until it has the right colour and consistency. A lot more work, but worth it if you like a stronger, more bitter toffee flavour. The other option is to use caramel sauce but honestly store bought Dulce de Leche is the best option here for making an easy banoffee pie.

Bananas – Perfectly ripe bananas are best I think, and you want to make sure your banana slices are an even size. If you are worried about your bananas browning as you prep the pie, toss them in a little lemon juice.

Cream – No substitutes, we whip heavy cream in a stand mixer with some icing sugar so it creams a nice tall layer that looks and tastes wonderful paired with the toffee and bananas.

Chocolate – This is optional but I think a delicious garnish for this classic pie.

How to Make Homemade Toffee Sauce

To make the homemade toffee sauce (or homemade dulce de leche) as a filling for this pie.

If you want toffee sauce, melt 1/2 Cup butter in a medium heavy bottomed saucepan, then stir in 1/2 cup brown sugar.

Cook over low heat, stirring constantly, until the butter and sugar look smooth. Add a can of sweetened condensed milk and bring to a gentle simmer, stirring constantly.

Cook until the mixture turns a deep, creamy caramel brown.

If you want Dulce de leche, cook only the condensed milk until it turns brown. Be sure to stir constantly so it heats up evenly.

Looking for More Easy Pie Recipes?

Check out some of my favourite easy to make pie recipes:

The perfect fall dessert with apples, caramel and pretzel – this Salted Caramel Apple Pretzel Pie Recipe is sweet, salty and creamy.

A luscious triple berry cream pie recipe featuring a creamy filling topped with Blackberries, Raspberries & Blueberries covered in chocolate.

This is a classic Key Lime Pie Recipe that always results in an amazing and delicious dessert everyone will love.

How to Make Banoffee Pie

Yields: 8 Servings | Prep time: 15 mins | Chill time: 2 Hours

Ingredients:

1 9in Graham cracker crust
1 can (14 oz) dulce de leche
6 large bananas (sliced ½ inch thick)
16oz heavy whipping cream
1 C Powdered sugar
Chocolate Shavings or chocolate curls

Directions:

Slice the bananas and set aside
Unwrap the pie crust and place onto a cookie sheet
Spoon the dulce de leche onto the crust and spread evenly
Top the dulce de leche with sliced bananas.
Pour the heavy whipping cream in a large bowl.
Add the Powdered sugar.
Beat with an electric mixer on high for 1-2 minutes. (Or until stiff peaks form.)
Scoop the prepared whipped cream onto the pie.
Carefully spread it over the top of the bananas in an even layer.
Sprinkle chocolate on top
Transfer to the refrigerator for 1-2 hours to chill.