Name: Banoffee Pie
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 22 min
Cuisine: British-Inspired
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 3 tablespoons brown sugar; Pinch of kosher salt; 1 ¼ cups (13 oz can) dulce de leche; 2 large bananas, sliced; ½ cup toffee bits; 2 cups (240 ml) heavy whipping cream; 3 tablespoons granulated sugar; ½ teaspoon pure vanilla extract; Chocolate shavings, for garnish

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and delivers maximum flavor with minimal effort. There’s no complicated pastry work or fussy techniques. The crust comes together in minutes, the filling is mostly assembled, and the whipped cream topping takes it over the top. I also like that it chills in the fridge, making it a perfect make-ahead dessert for entertaining or holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 tablespoons brown sugar
Pinch of kosher salt

Filling:

1 ¼ cups (one 13 oz can) dulce de leche
2 large bananas, sliced
½ cup toffee bits

Topping:

2 cups (240 ml) heavy whipping cream
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
Chocolate shavings (for garnish)

Directions

I preheat the oven to 325°F.
In a medium bowl, I mix the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until the mixture resembles wet sand.
I press the crust mixture into a 9-inch pie plate, making sure it’s firm and evenly spread along the bottom and sides. Then I bake it for 10–12 minutes until it’s fragrant. Once it’s done, I let it cool completely.
I pour the dulce de leche into the cooled crust and spread it evenly using an offset spatula.
Next, I layer the sliced bananas over the caramel layer, slightly overlapping them in a circular pattern. I sprinkle the toffee bits on top for extra crunch and sweetness.
For the whipped cream, I combine the heavy cream, sugar, and vanilla in a cold metal bowl. I use my electric mixer to whip it until medium-soft peaks form.
I transfer the whipped cream into a piping bag and pipe it generously over the banana and toffee layer.
I refrigerate the pie for at least 2 hours (and up to 48 hours), then garnish with chocolate shavings just before serving.

Servings and timing

This pie serves 8 to 10 slices and takes a total of about 2 hours and 22 minutes, including chilling. The hands-on prep time is just 10 minutes, and the baking time for the crust is 12 minutes. It’s ideal when I need a make-ahead dessert that still feels impressive and indulgent.

Variations

Sometimes I add a pinch of espresso powder to the whipped cream to enhance the caramel flavor. If I want extra crunch, I press crushed toffee or chopped chocolate into the top. I’ve also made this with a chocolate cookie crust instead of graham crackers for a richer, deeper base. For a nutty variation, I toss in a handful of crushed pecans or hazelnuts between the banana and whipped cream layers.

Storage/Reheating

I store this banoffee pie covered in the fridge for up to 3 days. Since it’s made with whipped cream and sliced bananas, it’s best enjoyed fresh, but it still tastes great on day two or three. I avoid freezing this pie, as the whipped cream and bananas don’t hold up well to freezing and thawing.

FAQs

Can I use store-bought whipped cream?

Yes, I’ve used store-bought whipped topping in a pinch, but I prefer homemade for the best flavor and texture.

What’s the difference between dulce de leche and caramel?

Dulce de leche is made from slowly cooked sweetened milk, giving it a thicker, creamier texture and a deeper flavor than traditional caramel.

Can I make this pie a day ahead?

Absolutely. I often make it the day before an event and let it chill overnight. It holds up beautifully in the fridge.

Can I use a different type of crust?

Yes, I sometimes use a chocolate cookie crust or even a digestive biscuit crust if I want something slightly different. Both work well with the sweet filling.

How do I keep bananas from browning?

I slice and layer them just before adding the whipped cream. The whipped topping helps shield them from air, keeping them fresh longer.

Conclusion

Banoffee pie is my go-to when I want a dessert that looks and tastes like a showstopper but is surprisingly simple to make. From the crumbly crust to the silky caramel and the light-as-air whipped topping, every bite is sweet, creamy, and unforgettable. Whether I’m serving it at a dinner table or sneaking a slice from the fridge, it never fails to satisfy.