Banoffee Pie with Toffee and Banana Layers

Banoffee Pie — a glorious combination of bananas, toffee (caramel), and whipped cream — is one of the most loved desserts in the world. Originating in England in the 1970s, this pie is the perfect example of how simple ingredients can create pure decadence.

It features a buttery biscuit crust, a thick, velvety layer of homemade toffee (dulce de leche), fresh sliced bananas, and a soft cloud of lightly sweetened whipped cream on top. Every bite is creamy, crunchy, and luxuriously sweet, with the perfect balance of flavor and texture.

Why I Love This Recipe

I adore this recipe because it’s a crowd-pleaser — there’s not a person I know who doesn’t fall in love after the first bite! It’s no-bake, easy to assemble, and doesn’t require fancy ingredients or equipment.

The buttery crust adds a delightful crunch, the toffee layer is rich and caramel-like, and the bananas lend a natural sweetness that keeps it from feeling too heavy.

Why It’s a Must-Try Dish

• It’s no-bake and easy to prepare.
• The flavor combination is unforgettable — banana, caramel, and cream are divine together.
• It’s beautifully layered, making it a showstopper at any dinner table.
• It’s perfect for special occasions, celebrations, or weekend treats.
• It tastes even better after chilling, so it’s great for make-ahead desserts.

Once you make this pie, you’ll understand why it’s considered one of the best desserts ever created.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 1 hour (for toffee preparation if using condensed milk)
• Chilling Time: 2 hours
• Total Time: 3 hours 25 minutes

Servings

Serves 8–10 people

Calories

Approximately 420 calories per serving

Cuisine

British / European

Course

Dessert

Ingredients

For the Biscuit Crust:

• 250 g (about 2 cups) digestive biscuits or graham crackers, crushed
• 100 g (7 tbsp) unsalted butter, melted
• 2 tbsp brown sugar (optional, for extra sweetness)

For the Toffee Layer:

• 1 can (400 g) sweetened condensed milk
• 100 g (7 tbsp) unsalted butter
• 100 g (½ cup) brown sugar

(Or use 1 can of store-bought dulce de leche as a shortcut.)

For the Banana Layer:

• 3–4 ripe bananas, sliced

For the Whipped Cream Topping:

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Chocolate shavings or cocoa powder
• Caramel drizzle
• Crushed biscuits or nuts

Simple Cooking Directions

1. Make and chill the crust.
2. Prepare toffee sauce using condensed milk.
3. Spread toffee over crust and cool.
4. Layer sliced bananas.
5. Top with whipped cream and garnish.
6. Chill and serve!

Step-by-Step Recipe Preparation Method

Step 1: Make the Biscuit Crust

1. In a food processor, crush digestive biscuits until fine crumbs form.
2. Add melted butter (and brown sugar, if using) and mix until evenly moistened.
3. Press the mixture firmly into the base and sides of a 9-inch pie tin.
4. Chill in the refrigerator for 20–30 minutes to set.

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Step 2: Prepare the Toffee Layer

1. In a heavy saucepan, combine butter and brown sugar over low heat. Stir until sugar dissolves.
2. Add sweetened condensed milk and bring to a gentle boil, stirring constantly.
3. Cook for 8–10 minutes until the mixture thickens and turns a deep golden caramel color.
4. Pour the hot toffee over the chilled crust and spread evenly.
5. Let it cool, then refrigerate for at least 1 hour to set.

Step 3: Add the Banana Layer

1. Once the toffee is firm, arrange sliced bananas evenly over the top.
2. (Optional) Drizzle a tiny bit of lemon juice over bananas to prevent browning.

Step 4: Whip the Cream

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread the whipped cream gently over the banana layer.

Step 5: Garnish and Chill

1. Garnish with chocolate shavings, caramel drizzle, or crushed biscuits.
2. Chill the pie for at least 1 hour before serving for the best texture.

How to Serve

Serve Banoffee Pie cold for the perfect creamy consistency.

Serving Suggestions:

• Slice into wedges and serve with a drizzle of caramel or chocolate syrup.
• Add a sprinkle of instant coffee powder for a hint of mocha flavor.
• Pair with espresso, hot chocolate, or black tea.

This dessert is ideal for dinner parties, birthdays, and festive celebrations — it’s both elegant and comforting.

Additional Recipe Tips

• Avoid overcooking the toffee: It thickens as it cools, so don’t let it burn.
• Use ripe but firm bananas: They should be sweet and fragrant but not mushy.
• Whip cream just until soft peaks: Over-whipped cream can turn grainy.
• Make ahead: Banoffee pie actually tastes better after chilling for several hours.
• To stabilize whipped cream: Add 1 tbsp mascarpone or cream cheese when whipping.

Variations

1. Chocolate Banoffee Pie: Add a layer of melted chocolate over the crust before the toffee.
2. Nutty Banoffee: Sprinkle chopped toasted almonds or hazelnuts between the banana and cream layers.
3. Coffee Toffee Twist: Add 1 tsp espresso powder to the toffee for a mocha flavor.
4. Coconut Banoffee: Use coconut cream instead of regular whipped cream for a tropical twist.
5. Mini Banoffee Pies: Make individual portions using ramekins or mini tart tins.

Freezing and Storage

Refrigeration:

• Store in the refrigerator, covered, for up to 3 days.
• Best consumed within 24 hours for freshest banana flavor.

Freezing:

• You can freeze Banoffee Pie without the banana layer for up to 2 months.
• Add fresh bananas and whipped cream after thawing overnight in the fridge.

Tip:

To prevent soggy crust, ensure the toffee is fully cooled and firm before adding bananas and cream.

Special Equipment Needed

• 9-inch pie tin or springform pan
• Food processor or rolling pin (to crush biscuits)
• Saucepan (for toffee)
• Electric or hand mixer (for whipped cream)
• Spatula
• Mixing bowls

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought dulce de leche instead of making toffee?
Yes! It’s a great time-saver — just warm it slightly to make spreading easier.

Q2: How do I prevent the bananas from turning brown?
Lightly brush them with lemon juice or pineapple juice before layering.

Q3: Can I make Banoffee Pie in advance?
Yes, it’s actually better after chilling. Just add the whipped cream and bananas right before serving.

Q4: Can I make it gluten-free?
Yes! Use gluten-free biscuits for the crust.

Q5: My toffee turned grainy — what went wrong?
This happens if the sugar crystallizes. Always cook on low heat and stir constantly to keep it smooth.

Conclusion

Banoffee Pie with Toffee and Banana Layers is the ultimate indulgence — rich, creamy, and comforting in every bite. The buttery crust, silky caramel, fresh bananas, and pillowy whipped cream create a dessert that’s both simple and show-stopping.