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Banoffee pie is a delicious British dessert that has been around for decades. It gets its name from the combination of toffee and banana, hence the word “banoffee.” The bananas and whipped cream keep it light and fresh and not too heavy as a dessert to serve up to your guests. This pie is pretty simple to make, and it’s a great recipe to make with your children as it doesn’t require too many ingredients. I’ll show you step-by-step instructions on creating this fantastic dish from start to finish so that everyone can enjoy it!

Banoffee Pie

Bananas, whipped cream, and caramel make this dessert light and delicious and pack an unexpected punch with its sweet flavors. You can make it a day in advance as it keeps well and stays fresh in the fridge.

Print Recipe

Prep Time 20

Cook Time 15

Course Dessert

Cuisine British

Servings 10

Equipment

9-inch pie dish

Ingredients

For the pie and filling

1 1/2 cups graham crackers (or digestive cookies)
5 tbsp (72 g) unsalted butter melted
2 tbsp granulated sugar
1 cup (1 can) ready made dulce de leche or caramel
3 large bananas sliced

For the whipping cream

2 cups whipping cream
1/4 cup granulated sugar
1 tsp vanilla extract

Instructions

For the pie crust

preheat the oven to 170 degrees C.
Grind the cookies in a food processor or blender until they resemble fine crumbs.
In a medium bowl mix the cookie crumbs, melted butter, and sugar and mix well until all the cookies are coated with the butter.
Spread the cookie mixture in a 9-inch pie dish, and press down and slightly up the sides. I use the bottom of a glass to press it firmly but gently without breaking up the cookies.
Bake the crust in the oven for 15 minutes.
Allow the pie crust to cool down before assembling

For the whipping cream

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the whipping cream, sugar, and vanilla extract on medium-high speed until it forms medium peaks. About 2 - 3 minutes.
You can refrigerate the whipping cream until ready to use.

Assembly

Arrange the banana slices in 1 - 2 layers above the cooled pie crust.
Then spread the ready-made dulce de leche or caramel onto the bananas, and cover completely to avoid the bananas from browning.
Spread the whipped cream on top. It doesn't have to be perfect, in fact, use the back of a spoon or spatula to create a rustic design.
Garnish with chocolate shavings or sprinkle with cocoa powder if desired.
Refrigerate the pie uncovered for at least 2 hours and up to 1 day before serving.

Video

Notes

Digestive cookies are a good alternative to use instead of graham crackers.
The toffee filling is easy to purchase, just look for ready-made caramel or dulce de leche. I buy the Nestle caramel which is available in most local groceries.
You can also make your own by cooking sweetened condensed milk until it turns into caramel. Follow this recipe here by Nestle.

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