Banoffee pie is a luxurious no-bake British dessert that combines three simple but spectacular layers into one unforgettable treat. The name comes from blending banana and toffee, which tells you exactly what makes this pie so special. It starts with a buttery graham cracker or digestive biscuit crust, followed by a thick layer of dulce de leche or homemade toffee that’s rich and caramelly, then fresh sliced bananas, and finally a mountain of freshly whipped cream on top. The contrast of textures and flavors is absolutely magical with the crunchy crust, smooth toffee, soft bananas, and airy cream all working together in perfect harmony. While it looks and tastes like something from a fancy restaurant, banoffee pie is surprisingly easy to make at home. It’s an ideal dessert for gatherings because it needs to be made ahead and chilled, taking all the stress out of last-minute preparations. One slice is never enough of this sweet, creamy masterpiece.
Serving Quantity: Serves 8 to 10 people
Cooking Time: 3 hours and 30 minutes (including 20 minutes prep time, 10 minutes baking crust, and 3 hours chilling time, no other cooking required)
1. Ingredients for Crust
- Two cups graham cracker crumbs (about 14 to 16 full crackers)
- Half cup unsalted butter, melted
- Three tablespoons granulated sugar
- Pinch of salt
2. Ingredients for Filling
- One can sweetened condensed milk (14 ounces) for homemade toffee, or one can dulce de leche (13.4 ounces)
- Four to five medium ripe bananas
- Two tablespoons lemon juice
- Two cups heavy whipping cream, cold
- Three tablespoons powdered sugar
- One teaspoon vanilla extract
- Optional toppings: chocolate shavings, cocoa powder, toffee bits, extra banana slices
3. Make the Homemade Toffee
If you’re making your own toffee instead of using store-bought dulce de leche, start this first because it takes the longest. Remove the label from the can of sweetened condensed milk. Place the unopened can on its side in a large pot and cover it completely with water, making sure the water level is at least 2 inches above the can. Bring to a boil, then reduce to a gentle simmer. Simmer for 3 hours, checking every 30 minutes to make sure the can stays covered with water. Add more boiling water as needed. After 3 hours, carefully remove the can with tongs and let it cool completely before opening. When opened, the milk will have transformed into thick, golden toffee.
4. Prepare the Crust
Heat your oven to 350 degrees. If you’re starting with whole graham crackers, break them into pieces and process them in a food processor until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix everything together with a fork until the mixture looks like wet sand and holds together when pressed. All the crumbs should be moistened with butter.
5. Press and Bake the Crust
Pour the crumb mixture into a 9-inch pie pan. Use the bottom of a measuring cup or your fingers to press the crumbs firmly and evenly across the bottom and up the sides of the pan. Pack it tightly so the crust holds together when sliced. Make sure the thickness is uniform, paying special attention to the corners where the bottom meets the sides. Bake the crust for 10 minutes until it’s lightly golden and fragrant. Remove from the oven and let it cool completely on a wire rack, about 30 minutes.
6. Add the Toffee Layer
Once your crust is completely cool and your homemade toffee or dulce de leche is ready, spread the toffee evenly over the bottom of the crust. Use a rubber spatula or the back of a spoon to spread it all the way to the edges, creating a thick, smooth layer. The toffee should completely cover the crust. If you made homemade toffee and it seems very thick, you can warm it slightly in the microwave for 10 to 15 seconds to make it more spreadable. Let this layer set for a few minutes.
7. Prepare the Bananas
Peel the bananas and slice them into rounds about a quarter inch thick. Place the banana slices in a bowl and gently toss them with the lemon juice. The lemon juice prevents the bananas from turning brown and adds a subtle brightness that balances the sweetness. Don’t skip this step or your bananas will oxidize and look unappealing within a few hours. Make sure every slice gets coated with a bit of lemon juice.
8. Layer the Bananas
Arrange the banana slices over the toffee layer in a single layer, covering the entire surface. You can create neat rows, arrange them in a spiral pattern, or just scatter them randomly. Try to minimize gaps so every slice of pie has plenty of banana. You might not need all the banana slices depending on their size, so adjust as needed. The bananas add fresh fruit flavor and a soft texture that contrasts beautifully with the other layers.
9. Make the Whipped Cream
In a large, clean mixing bowl, pour the cold heavy whipping cream. Make sure both your bowl and the cream are very cold, as this helps the cream whip faster and to greater volume. Add the powdered sugar and vanilla extract. Using an electric mixer with the whisk attachment, beat on medium-low speed for about 30 seconds, then increase to medium-high speed. Continue beating for 3 to 4 minutes until stiff peaks form. The cream is ready when you lift the beaters and the peaks stand straight up without drooping. Don’t overbeat or you’ll end up with butter.
10. Top with Whipped Cream
Spoon or pipe the whipped cream over the banana layer. You can spread it smooth with a spatula for a clean look, or create swoops and peaks for a more rustic, dramatic presentation. Make sure the whipped cream covers all the bananas completely, reaching all the way to the edges of the crust. The whipped cream layer should be generous and fluffy. If you want a professional look, transfer some of the whipped cream to a piping bag fitted with a star tip and pipe decorative swirls or rosettes on top.
11. Add Finishing Touches
This is where you can get creative with garnishes. Sprinkle chocolate shavings over the top using a vegetable peeler to shave curls from a chocolate bar. Dust with cocoa powder using a fine-mesh sieve for an elegant look. Scatter toffee bits or crushed chocolate-covered toffee candy over the cream. Add a few extra banana slices arranged decoratively on top. You can also drizzle with caramel sauce or chocolate sauce. These finishing touches make the pie look bakery-worthy and add extra flavor.
12. Chill the Pie
Cover the pie loosely with plastic wrap, being careful not to let the plastic touch the whipped cream topping. You can also use a pie dome if you have one. Refrigerate for at least 3 hours, but preferably 4 to 6 hours or overnight. This chilling time allows all the layers to set properly and the flavors to meld together. The toffee will firm up slightly, making the pie much easier to slice cleanly. The longer it chills, the better the texture becomes.
13. Slice and Serve
When you’re ready to serve, remove the pie from the refrigerator. Use a sharp knife to cut clean slices, wiping the knife clean with a damp cloth between each cut. The layers should be distinct and beautiful when you cut into it, showing the golden crust, caramel toffee, banana slices, and fluffy cream. Serve the slices cold on individual dessert plates. This pie is incredibly rich, so even small slices are satisfying. It’s perfect with a cup of coffee or tea.
14. Nutrition Information Per Serving
- Calories: 565
- Total fat: 33 grams
- Saturated fat: 20 grams
- Cholesterol: 95 milligrams
- Sodium: 210 milligrams
- Total carbohydrates: 64 grams
- Dietary fiber: 2 grams
- Sugars: 48 grams
- Protein: 6 grams
15. Helpful Tips for Perfect Banoffee Pie
- If making homemade toffee from condensed milk, never let the can be exposed above the water line or it could explode.
- Use store-bought dulce de leche to save time, as it works just as well as homemade toffee.
- Make sure your pie crust is completely cool before adding the toffee layer or it will melt and become runny.
- Toss banana slices with lemon juice immediately after cutting to prevent browning and discoloration.
- Use very cold cream and a chilled bowl when making whipped cream for the best volume and stability.
- Don’t add the banana layer until the day you plan to serve, as bananas can become mushy if they sit too long.
- For the neatest slices, dip your knife in hot water and wipe it clean between each cut.
- Store leftover pie covered in the refrigerator for up to 2 days, though it’s best within the first 24 hours.
- You can make the crust and toffee layer a day ahead, then add bananas and cream on serving day.
- Try using chocolate graham crackers or adding cocoa powder to the crust for a chocolate-banana variation.
