This banoffee pie recipe only takes a few ingredients and even fewer steps!
A no bake graham crust is filled with layers rich toffee layer, bananas and whipped cream.
This is a decadent dessert that is positively delicious.
No Bake Banoffee Pie
Banoffee is a British dessert that combines ‘banana’ and ‘toffee’ into one decadent treat!
- Combines sweet, sticky toffee with fresh bananas — a match made in dessert heaven.
- Quick and easy to whip up, this is a no-bake dessert.
- You only need a few simple ingredients.
- It’s a year-round treat, light enough for summer and comforting for winter.
Ingredients for Banoffee Pie
Crust – A homemade graham crust is recommended, as store-bought crusts often don’t hold up to toppings or break apart when serving. Graham crumbs can be replaced with almost any type of cookie crumbs; try Biscoff or Nutter Butter cookies.
Bananas – Save the ripe bananas for banana bread; firm, and fresh bananas are best for this recipe.
Toffee – Be sure to use dulce de leche, which is made with milk and sugar (caramel is water and sugar). You can also find dulce de leche online. Boiling it a little bit helps it to thicken so the pie sets a little bit better.
Variations – Add sliced strawberries between the bananas or even mini chocolate chips. Drizzle extra dulce de leche or hot fudge sauce over the top for a fancy presentation.
How to Make Banoffee Pie
- Cook dulce de leche in a medium saucepan for 3 minutes.
- Pour caramel over graham cracker crust and refrigerate (as per the recipe below).
- Layer sliced bananas over the caramel and top with whipped cream. Garnish with chocolate curls, if desired.
Storing Banoffee Pie
Banoffee pie is best eaten the day of or the day after you make it when the bananas are still fresh and firm. Banoffee pie can be made a day in advance, just cover it and keep it chilled until ready to serve. Due to the bananas and whipped cream, it’s not advised to freeze Banoffee pie.
Creamy Caramel Desserts
Did your family love this Banoffee Pie? Leave us a comment and a rating below!
Banoffee Pie
Equipment
Ingredients
For the Crust
- 1 ½ cups graham crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
For the Filling
- 13.4 ounces dulce de leche 1 can, about 1 ½ cups
- 2-3 firm ripe bananas sliced
- 1 ½ cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- chocolate curls for garnish, optional
Instructions
- In a medium bowl, mix graham crumbs, butter, and sugar until well combined.
- Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.
- In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.
- Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.
- In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.
- When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is the best pie ever
Can I make this the night before and refrigerate?
That should work well. When making this recipe we recommend you refrigerate it for 2-3 hours, so overnight should work well too.
This is also good with pineapple chunks instead of bananas but needs to be eaten immediately.
If you first put a thin layer of hot fudge (don’t heat up, spread on top of graham cracker crust) then add bananas and caramel, chill and top with whip cream – yummy!
Looks really good yummy
Thanks Sally, Enjoy!
The La Lechera Dulce de Leche was thick and a little hard to spread. Can you put in microwave to soften a little? Are would it be to runny? Thanks
I haven’t tried it with that specific brand so I can’t say for sure.
Hi, Gayle.
I just made this tonight with La Lechera Dulce. I emptied the can into a microwave safe bowl and cooked it on high in 30 second increments until it became more pliable.
I then dropped it by tablespoons onto the bananas and used a small offset spatula to spread it all out. It was perfect. I then put it in the fridge to chill a bit before topping with fresh whipped cream.
Truly stellar.
Thank you for sharing your tips Zach!
Wowza! This is over-the-top, and I really, really want a slice! And seconds and thirds! I’m so happy I have a few cans of the condensed milk in my pantry.
I had never heard of banoffee pie before – love that it’s no bake and so easy to make!
We LOVE banoffee pie, you’ll have to try it!!
What oven temperature do you cook the condensed milk in?
Ivy, you cook it at 425F. You can find the details in the One Ingredient Caramel post!
I could eat that whole thing!
It’s SO good Kelly!