Classic banoffee pie

This is banoffee pie! A sweet and crumbly biscuit (or graham cracker) base, a thick layer of caramel, rows of freshly sliced bananas, a generous blanket of freshly whipped cream and a dusting of grated chocolate.

This classic banoffee pie avoids the pain of boiling a can of condensed milk for several hours with a quicker method that gives a fudgy, thick caramel in no time at all.

Read on to grab the recipe for my easy, no-bake recipe for classic banoffee pie. It's just the thing to make a sweet-toothed someone very happy.

Ingredients

Equipment

Instructions

Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.

Add the melted butter and the sugar to the biscuit crumb.

Mix well to combine. 

Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it. 

Press the biscuit mix into the bottom and up the sides to create a case. It's important the biscuit is packed down really tightly. Place in the freezer while you prepare the caramel.

To make the caramel, put the condensed milk, butter and sugar in a non-stick pan over a low heat.

Stir often as it gently bubbles. Be careful, it will be very hot. Don't leave it unstirred as it will easily burn. It will take about 10 minutes for it to thicken enough to hold its shape briefly when stirred.

Generally speaking, for a sauce like this, you don't want the temp to exceed 180C (360F). If you're not sure if your caramel is too thick or thing, see the FAQ for extra tips.

Take the caramel off the heat and allow to cool to room temp or until still pourable but not piping hot as this will melt the biscuit base.

Retrieve the base from the freezer and make sure it feels really solid all over. If it doesn't, return to the freezer for another 10 minutes.

Pour in the cooled caramel and allow it to settle and level off. It will be very thick now, so work gently.

When your caramel is completely cold, arrange the banana slices in a single layer. 

Whip the cream into soft peaks and layer up on top of the banana generously - you might not need it all. 

Grate the chocolate on top.

Return the banoffee pie to the fridge until you're ready to serve.

To serve, carefully release the pie from the tin by standing it on a large can so that the sides drop away.

Now you can gently slide the case onto a plate - you can use a spatula to help - and serve in slices. Enjoy!

It's ready to eat. Keep it chilled - it won't last long!

What did you think of this banoffee pie?

Extra tips for a perfect, classic banoffee pie

Is making banoffee pie easy?

It's so easy to make banoffee pie and it's totally no-bake!

Banoffee pie one of my favourite desserts to make because it's such an easy recipe, you just have to heat a couple of ingredients on the stove and you'll soon have a beautiful pie!

It's always a hit with the whole family.

What does banoffee pie taste like?

Heaven! The base is crunchy, crumbly and sweet. The condensed-milk caramel is thick, creamy and melts on the tongue. The fresh whipped cream is cool and pillowy soft. And the grated chocolate gently complements the sweet, ripe bananas hidden beneath.

If you're ever pushed chocolate into a banana and heated it on the campfire, you already know what a winning combination that is, and you're going to love banoffee pie!

Where and when was banoffee pie invented?

Banoffee is is a classic English dessert. It gets its name from the combination of banana and toffee, although it's really made with more of a caramel.

Legend has it that the banoffee pie was first developed in 1970 in East Sussex, England by Nigel Mackenzie and Ian Dowding, the owner and chef of The Hungry Monk Restaurant.

To me, it's kind of old fashioned - something more likely to be served up to family dinner tables in the 70s and 80s - but I love it and it's definitely still a popular dessert to this day.

You just have to try it!

Will I need any special equipment for this recipe?

You don't need any special equipment for this recipe, just:

• Weighing scales
• Ziplock bag
• Mixing bowl
• Wooden spoon
• Loose-bottomed 20cm (8 inch) sandwich tin
• Saucepan
• Kitchen knife
• Grater
• Whisk

Where can I buy condensed milk?

You can buy condensed milk in tins, jars or cartons in all major supermarkets.

See below for tips on making sure your caramel isn't too hard or too soft.

Can I use store-bought caramel instead?

I find that Carnation tinned caramel isn't quite thick enough to be used straight from the tin, which is why I prefer to make my own.

However, if you manage to find a really thick caramel such as a dulce de leche, , or have time to chill your caramel really well before adding the bananas, you could probably use 400-500g straight from the tin.

How can I tell if my bananas are ripe/old/gone off?

Unripe bananas will be a little green and firmer than yellow, ripe bananas. Unripe bananas will also be much harder to mash, so ripe is best for this recipe.

Ripe bananas may have some black spots, while overripe bananas will have lots of black spots and a thinner skin.

Make sure there is no peculiar smell, presence of fruit flies or mould on the stem that signals they are past their best and no longer safe to eat.

If your bananas look overripe but don't have any of these signs, they should be great to use in cake batters but just ripe, bright yellow bananas are best for banoffee pie.

Is banoffee pie suitable for vegetarians?

This recipe contains no meat, poultry or fish ingredients, so it suitable for vegetarians.

Is banoffee pie suitable for vegans?

This banoffee pie is not suitable for vegans as it contains dairy.

You could try making a vegan version by replacing the cream, butter and caramel with dairy-free versions.

As ever, always check the ingredients label of everything you use to be sure.

Is banoffee pie gluten-free?

This recipe contains digestive biscuits (or graham crackers) which naturally contain wheat.

If you want to make this recipe gluten-free, you can use a gluten-free cookie/cracker instead. The other ingredients in the pie do not naturally contain gluten, but always check the labels to ensure they're suitable for your diet.

Is banoffee pie recipe keto-friendly?

This recipe is very sweet, so it not suitable for a ketogenic diet.

Is this recipe healthy?

Although this recipe contains fruit, it is high in sugar should be enjoyed as an occasional treat in moderation.

Is this recipe safe to eat while pregnant?

Dairy and cut fresh fruit must never be left out at room temp.

There are no ingredients in this recipe that should pose a risk during pregnancy, as long as you follow good food hygiene and safety practices, use ingredients that are fresh and "in date", and ensure that everything is properly stored.

Be sure to heed any specific advice given your midwife or doctor, too.

The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.

This website does not offer not medical advice and you should always check with your health professional.

Is it suitable for babies and toddlers?

These cakes are a high-sugar treat. The NHS recommends avoiding giving sugar tto babies and young children.

This website does not offer medical advice: always consult your health professional if you have any concerns.

I prefer a less sweet banoffee pie, can I change the recipe?

This recipe has a sweet biscuit and caramel layer, but the fresh bananas, unsweetened whipped cream and bitter dark chocolate shavings balance everything out perfectly.

You can of course change the recipe, but bear in mind it will affect how it behaves. You could experiment with leaving out the sugar element from the pie crust and using less sugar in the caramel.

Can I make this recipe without bananas?

IF you leave out the bananas, I guess you'll have a toffee pie, which could be rather overwhelmingly sweet! However, if that's what you like then go right ahead.

I haven’t got bananas, can I use something else?

If you don't like, can't eat or can't get hold of bananas, you could experiment with other fruit. I haven't tried them all, but I think fresh strawberries, sliced peaches or even lightly cooked and cooled apple wedges could work well.

Can I add extra layers to this banoffee pie?

Yes, in theory, you can add extra fillings, but do so with caution! If you pile too much into the biscuit base, you may cause it to collapse under the weight of the fillings.

How should I store banoffee pie?

Store your banoffee pie in the refrigerator right after making.

Don't leave your pie sitting out on the counter, even for a short while. The bananas may soften and the fresh cream could spoil.

How long does this recipe keep?

I think banoffee pie i sfar superior is enjoyed right after making, but if properly stored in the refrigerator, your banoffee pie should keep for a couple of days.

Can I leave this recipe out on the counter?

Since this pie contains fresh fruit and fresh dairy cream, you mustn't leave it out on the counter for any longer than it takes to serve and eat. Get it straight back in the refrigerator after serving.

Can banoffee pie be frozen?

I would not recommend that you freeze the whole banoffee pie as it can go watery when thawing. You can freeze individual slices in small sealed containers for a couple of months with better results, although it's ideally eaten fresh.

What is the best way to defrost banoffee pie?

You can defrost your frozen pie in the refrigerator overnight.

Can I make an individual banoffee pie? How to make banoffee pie in a jar?

To make individual banoffee pies, you can layer up the individual elements in a clean mason jar - aim to make 12 jars.

If you only want to make enough for one banoffee pie in a jar, reduce all of the ingredients to 1/12 of the original quantities and layer up.

Can I make banoffee pie the night before? Will it keep overnight?

Absolutely. If you pop it straight in your fridge, your banoffee pie should keep well overnight. I wouldn't recommend making it more than one day in advance.

If you're worried about the cream making the sides of the pie soggy, you could wait until morning to add the final layer.

Why is my caramel too thick/set hard?

Different stoves have different settings and while we all refer to low, medium and high heat, in reality this can vary quite a lot. You need to use your judgement to see when the caramel is ready. What takes 10 minutes for one person might take 5 for another and 20 for another!

Generally speaking, for a sauce like this, you don't want the temp to exceed 180C (360F).

Also remember that caramel thickens up once cool, so it doesn't need to be super thick while still on the stove.

You can test your caramel by dropping some on a cold, clean plate. Allow it to cool for a moment until safe to touch, then run your finger through it. If the path made my your finger isn't filled back in with caramel, it's ready. If you keep on heating after that, you are going to end up with a very hard caramel one it cools.

If you decide to make ahead by chilling the biscuit and caramel layers overnigtht without any toppings, you might find that the caramel goes too hard. If so, let it come back up to room temp before adding the banana and cream.

Alternatively, if you really need to make ahead and find that homemade setting too hard, you could just use a jar of caramel.

Why is my caramel runny?

Different stoves have different settings and while we all refer to low, medium and high heat, in reality this can vary quite a lot. You need to use your judgement to see when the caramel is ready. What takes 10 minutes for one person might take 5 for another and 20 for another!

Caramel thickens up once cool, so it doesn't need to be super thick while still on the stove, but it does need to be thick enough to hold its layer once in the pie.

You can test your caramel by dropping some on a cold, clean plate. Allow it to cool for a moment until safe to touch, then run your finger through it. If the path made my your finger isn't filled back in with caramel, it's ready.

Why is my banoffee pie cream runny?

If your cream is runny, it is likely that either it wasn't whipped enough for being added to the pie, meaning there is not enough air for it to hold stiff peaks.

Cream also doesn't hold up well in the heat. Make sure all of your other ingredients are completely cool before adding the cream and be sure to store your pie in the refrigerator.

Why did my banoffee pie case fall apart

Alternatively, it could be that it has been allowed to sit in a warm kitchen for too long, as natural, fresh cream can easily melt on warm days.

If your base is overly crumbly, it might be that it wasn't packed tightly enough into the tin before being chilled.

Alternatively, it may be that the base wasn't chilled enough before the filling was added. May sure it's really solid to the touch before you add the caramel.

Print this classic banoffee pie recipe

Here's that classic banoffee pie recipe again in a printable format.

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4.5 from 15 votes

Classic banoffee pie

A sweet and fresh banoffee pie, generously topped with whipped cream!

Prep Time30 mins

Total Time30 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Keyword: banoffee, dessert, pie, treats

Servings: 12 slices

Calories: 461kcal

Author: Emily Leary

Ingredients

For the base

• 250 g (8.8 oz) digestive biscuits or graham crackers
• 125 g (4.4 oz) slightly salted butter melted
• 100 g (3.5 oz) demerara sugar

For the caramel

• 100 g (3.5 oz) slightly salted butter
• 100 g (3.5 oz) demerara sugar
• 400 g (14.1 oz) condensed milk

For the topping

• 3 medium bananas cut into 1cm (1/2 inch) thick slices
• 400 ml (13.5 floz) whipping cream
• 1 square of dark chocolate

Equipment

• Weighing scales
• Ziplock bag
• Mixing bowl
• Wooden spoon
• Loose-bottomed 20cm (8 inch) sandwich tin
• Saucepan
• Kitchen knife
• Grater
• Whisk

Instructions

• Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.
• Add the melted butter and the sugar to the biscuit crumb. Mix well to combine.
• Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it. Press the biscuit mix into the bottom and up the sides to create a case. It’s important the biscuit is packed down really tightly. Place in the freezer while you prepare the caramel.
• To make the caramel, put the condensed milk, butter and sugar in a non-stick pan over a low heat.
• Stir often as it gently bubbles. Be careful, it will be very hot. Don't leave it unstirred as it will easily burn. It will take about 10 minutes for it to thicken enough to hold its shape briefly when stirred. Generally speaking, for a sauce like this, you don't want the temp to exceed 180C (360F). If you're not sure if your caramel is too thick or thing, see the FAQ for extra tips.
• Take the caramel off the heat and allow to cool to room temp or until still pourable but not piping hot as this will melt the biscuit base.
• Retrieve the base from the freezer and make sure it feels really solid all over. If it doesn't, return to the freezer for another 10 minutes. Pour in the cooled caramel and allow it to settle and level off. It will be very thick now, so work gently.
• When your caramel is completely cold, arrange the banana slices in a single layer. 
• Whip the cream into soft peaks and layer up on top of the banana generously – you might not need it all.
• Grate the chocolate on top.
• Return the banoffee pie to the fridge until you’re ready to serve.
• To serve, carefully release the pie from the tin by standing it on a large can so that the sides drop away.
• Now you can gently slide the case onto a plate – you can use a spatula to help – and serve in slices. Enjoy!
• Keep it chilled – it won’t last long!

Video

Notes

Store your banoffee pie uncovered in the refrigerator. Don't leave your pie sitting out on the counter. The bananas may soften and the fresh cream could spoil.

Nutrition

Calories: 461kcal | Carbohydrates: 47g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 239mg | Potassium: 277mg | Fiber: 1g | Sugar: 36g | Vitamin A: 962IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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