Banoffee Pie

Banoffee pie is a classic no-bake dessert made with a buttery graham cracker crust, banana caramel filling, and whipped cream topping. This easy banana toffee pie is perfect for parties, holidays, or weekend baking. Made with simple ingredients like sweetened condensed milk, ripe bananas, and cream, it’s a crowd-pleasing treat that comes together quickly with minimal effort.

This classic Banoffee Pie features a buttery graham cracker crust, rich banana-infused caramel filling, and a fluffy whipped cream topping. It’s an easy no-bake dessert (with an optional baked crust) that’s perfect for any occasion—from casual family dinners to holiday gatherings.

---

Ingredients

For the Crust

• 1½ cups (180g) graham cracker crumbs
• ¾ stick (85g) unsalted butter, melted
• ¼ tsp salt

For the Filling

• 1 stick (113g) unsalted butter
• ½ cup (110g) light brown sugar
• 1 (14 oz / 395g) can sweetened condensed milk
• 2 large or 3 medium bananas
• ¼ tsp salt

For the Topping

• 2 cups (480ml) heavy whipping cream
• ¼ cup (30g) powdered sugar

---

Instructions

Make the Crust

1. Combine graham cracker crumbs, melted butter, and salt in a food processor. Pulse until the mixture resembles wet sand and holds together when squeezed.
   No food processor? Place crackers in a sealed bag and crush with a rolling pin.
2. Press the mixture firmly into the bottom and sides of a pie dish.
3. (Optional) Bake at 350°F / 180°C for 10 minutes for a firmer crust. Let cool before filling.

Make the Filling

1. Slice the bananas into ¼-inch rounds. Reserve half for layering on top; chop the rest into quarters.
2. In a saucepan, melt butter and brown sugar over medium heat, stirring continuously until the sugar dissolves (about 1–2 minutes).
3. Add condensed milk and salt. Bring to a boil and cook, stirring, for 4–6 minutes until thick bubbles form and the mixture darkens slightly.
4. Stir in the banana chunks immediately and mix well.
5. Pour the caramel-banana mixture into the pie crust. Layer the reserved banana slices on top.
6. Let the pie cool to room temperature, then chill in the fridge for at least 20 minutes.

Make the Topping

1. Whip the heavy cream and powdered sugar until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled pie.
3. Refrigerate for at least 2 hours before serving. Garnish with caramel drizzle, cocoa powder, or chocolate shavings if desired.

---

Tips

• Boil the caramel long enough to ensure it sets—look for thick bubbles and a darker golden color.
• Bake the crust if you want cleaner slices and a firmer base.
• Use ripe but firm bananas to keep them from getting mushy in the pie.

---

Variations and Substitutions

• Swap graham crackers with digestive biscuits or Oreo crumbs for a flavor twist.
• Use dulce de leche instead of homemade caramel for a shortcut.
• Add a sprinkle of sea salt on top of the whipped cream for a salted caramel version.

---

FAQs

Can I make this in advance?
Yes, the pie can be made a day ahead. Add whipped cream just before serving for best texture.

Can I freeze banoffee pie?
Freezing is not recommended, as bananas and whipped cream do not thaw well.

Why didn’t my caramel set?
It likely wasn’t cooked long enough. Make sure the mixture boils and thickens before removing from heat.

---

Serving Suggestions

• Top with caramel drizzle, shaved chocolate, or crushed nuts.
• Serve chilled as a refreshing dessert for summer parties, Mother’s Day, or holiday tables.
• Pair with a strong coffee or espresso to cut through the sweetness.

---

Why You’ll Love This Recipe

• No baking required (unless you want to!)
• Rich caramel banana filling with deep flavor
• Easy to prepare with minimal ingredients
• Perfect balance of creamy, crunchy, and fruity