Banoffee Pie is chock-full of fresh bananas, thick caramel, shortbread, whipped cream, and topped with chocolate– what more could you want from a pie?
What is Banoffee Pie?
Banoffee is a simple mashup of bananas and toffee. This dessert begins with a crisp shortbread crust, is layered with a silky, homemade caramel, topped with fresh banana slices and generous whipped cream, and finished with a scattering of chocolate. The textures—crunchy crust, gooey caramel, tender banana, and airy cream—make it irresistibly satisfying.
What Are The Origins of Banoffee Pie?
Banoffee pie originated in Britain in 1971 at The Hungry Monk restaurant in East Sussex. The owner and his chef set out to adapt an American coffee-toffee pie and ended up creating this banana-forward version. It quickly became a classic and remains popular today.
Cooking Tips for Making the BEST Banoffee Pie
- Choose a name-brand sweetened condensed milk. Some off-brand cans include stabilizers that can prevent the caramel from setting properly. Brands like Eagle Brand or Nestle typically give reliable results.
- Boil the caramel for at least one minute. Stir constantly while the mixture reaches a brief boil—this helps the caramel thicken and prevents a runny filling.
- Pre-bake the crust. Even pressed cookie crusts benefit from a short bake (about 8 minutes) to lock in crunch. The contrast between a crisp crust and the soft filling is essential to a great banoffee pie.
- Use heavy whipping cream. Heavy cream has a higher fat content, whips up firmer, and holds its shape better than lighter creams.
Can Banoffee Pie Be Made in Advance?
Yes. The caramel and crust can be prepared ahead of time, but bananas are best added fresh. If making the pie in advance, skip folding banana pieces directly into the whipped cream because they brown quickly. To slow browning, brush banana slices lightly with lemon juice before layering them on the caramel.
Need More Killer Dessert Recipes? I’ve Got You Covered!
This Apple Bundt Cake with Caramel Pecan Frosting is loaded with fresh Granny Smith apples and topped with a rich caramel pecan sauce—comforting and crowd-pleasing.
Try the Ultimate Ambrosia Fruit Salad to brighten your dessert table with a mix of tropical flavors.
Or make a No-Bake Key Lime Cheesecake for a cool, refreshing treat that’s easy to prepare and perfect for warm days.
📖 Recipe
Banoffee Pie
Print
Pin
Rate
Ingredients
For the Crust:
- 10 ounces Pecan Shortbread Cookies crushed
- 1 tablespoon sugar
- 6 tablespoons butter melted
For the Filling:
- ⅓ cup butter
- ⅓ cup brown sugar packed
- 14 ounces 1 can sweetened condensed milk brand name
- 2 ripe bananas peeled and sliced
For the Whipped Cream:
- 2 cups heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
Instructions
-
Preheat the oven to 350°F (175°C).
-
Combine the crushed cookie crumbs, sugar, and melted butter in a large bowl and mix until the texture resembles wet sand.
-
Press the mixture firmly into a 9-inch pie plate so the crust is compact and even.
-
Bake the crust for about 8 minutes, until it just begins to brown. Remove and let cool completely.
-
In a saucepan over low heat, melt the butter with the brown sugar, stirring until the sugar dissolves. Add the sweetened condensed milk, increase the heat slightly, and bring the mixture to a boil while stirring continuously. Let it boil for 1 minute to achieve a thick golden caramel, then remove from the heat.
-
Pour the warm caramel over the cooled crust and spread it evenly. Refrigerate for at least one hour to set.
-
In a chilled bowl, whip the heavy cream with the sugar and vanilla until stiff peaks form. If desired, fold in a few chopped bananas, but note they may brown faster when mixed in.
-
Layer sliced bananas over the set caramel, spread the whipped cream on top, and garnish with chocolate chips, shavings, or a dusting of cocoa powder. Slice and serve chilled.
Video
Nutrition Facts
Nutrition and Food Safety Disclosure