Banoffee pie is a British favorite that pairs sliced bananas with a layer of caramel-y dulce de leche and fluffy whipped cream. It’s easy to make and always a hit!
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Banoffee pie originated in England, which may not come as a surprise because the word “banoffee” just sounds British, doesn’t it?!
The name “banoffee” is a combination of the words “banana” and “toffee” because this dessert is made with bananas, toffee, and whipped cream.
The traditional banoffee pie recipe includes a base layer of crumbled cookies (or “biscuits,” as the British say) or graham crackers, a layer of dulce de leche (the “toffee”), a layer of sliced bananas, and a whipped cream topping. Some recipes also include a dusting of cocoa powder or chocolate shavings on top.
Banoffee Pie Recipe
When it comes to banoffee pie, the key ingredient is that dulce de leche. It’s what sets it apart from other banana desserts, and it’s worth making from scratch!
The good news is that making dulce de leche is a cinch.
Dulce de leche is caramelized milk, or milk jam. And just like caramelizing onions or making fruit into jam, it involves cooking the milk slowly until the flavors and sugars concentrate. Once it’s done, you’ll have a thick, sticky, sweet, absolutely delicious base for your banoffee pie.
After you’ve made the dulce de leche, the rest of the pie comes together lickety-split. As soon as it’s assembled, it’s ready to eat!
(Be sure to try my Texas Trash Pie next!)
See recipe card below this post for ingredient quantities and full instructions.
- Graham cracker crust – Use your favorite homemade version made with graham cracker crumbs and melted butter in a 9-inch pie plate, or just buy a store-bought crust.
- Sweetened condensed milk – Not evaporated milk! You’ll need condensed milk, which is sweetened; evaporated milk is not.
- Heavy cream – This is for making the whipped cream, so you can’t substitute a lower fat dairy product, as it won’t whip.
- Granulated sugar
- Vanilla extract
- Cocoa powder – For dusting the top of the pie.
- Use a cookie crust. Although it’s not the traditional recipe, you can swap the graham cracker crust for an Oreo or chocolate wafer crust.
- Top it. A drizzle of caramel sauce is the perfect finishing touch!
How to Make Banoffee Pie
- Prepare: Preheat your oven to 400ºF.
- Make the Dulce de Leche: Pour the condensed milk into a medium baking dish or oven-safe saucepan, then place the dish inside a bigger dish and fill this dish with enough water to come halfway up the sides of the pan with the condensed milk. Bake for 90 minutes, or until the milk is thick and caramelized.
- Cool the Filling: Set the dish of dulce de leche on a wire rack to cool to room temperature, then whisk it until it’s smooth. Refrigerate for at least 4 hours.
- Toast the Pie Crust: Bake the pie shell at 350ºF for 5 minutes to toast it. Let it cool to room temperature. Tip: Because the pie crust will need time to cool, I recommend baking it about an hour before the dulce de leche is done chilling.
- Start Assembling: Pour the dulce de leche into the pie crust and smooth it out with a spatula. Arrange the sliced bananas on top.
- Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat until stiff peaks form.
- Finish: Spread the whipped cream on top of the banana layer and smooth it with a spatula. Garnish with a dusting of cocoa powder, then slice and serve.
How to Store Banoffee Pie
This dessert is best served within 1-2 days of assembling. Store any leftovers in the refrigerator, covered.
Banoffee pie tastes like a cross between banana cream pie and toffee pudding. The dulce de leche filling is rich, caramel-y, and sticky, while the whipped cream and bananas add sweetness and texture.
No, I wouldn’t recommend freezing this dessert. The filling will become watery when thawed and the whipped cream will deflate.
Yes, you can make banoffee pie a day ahead. Another option is to make the dulce de leche a day or two before and then assemble the pie the day you plan on serving it. Give it a stir, then spread it onto the crust.
Banoffee pie will last in the refrigerator for a day or two. If you’d like it to last longer, you can swap the whipped cream for store-bought whipped topping, which lasts longer in the fridge than homemade whipped cream.
- 1 9” store bought graham cracker crust
- 2 14-ounce cans sweetened condensed milk
- 3 ripe bananas, sliced
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Cocoa powder for garnish
- Preheat the oven to 400F.
- Empty condensed milk into an oven safe baking dish. Place the dish inside another container and fill with enough water to come halfway up the sides of the dish with condensed milk. Bake for 90 minutes or until thick and caramelized. Check the water level occasionally and refill up to the halfway point if/when needed. When done, remove from the oven and let cool to room temp on a wire rack. Whisk the mixture (dulce de leche) until smooth. Chill for at least 4 hours.
- Reduce the oven to 350F. Bake the pie shell for 5 minutes to toast. Remove and cool to room temperature.
- Pour the dulce de leche into the pie shell and smooth with a spatula. Arrange sliced bananas on top.
- In the bowl of an electric mixer fitted with a whisk, add the cream, sugar, and vanilla. Beat until stiff peaks form. Spread on top of the pie and smooth out with a spatula. Garnish with a dusting of cocoa.