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 sweetened 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
For the base
- 300 g (22 sheets) digestive biscuits (graham crackers) or graham crackers
- 150 g (11 tbsp) slightly salted butter melted
For the caramel
- 100 g (7 tbsp) slightly salted butter
- 100 g (⅔ cup) soft light brown sugar
- 400 g (14 oz) condensed milk
For the topping
- 3 medium bananas cut into 1cm (1/2 inch) thick slices
- 400 ml (2⅔ cups) whipping cream (heavy cream)
- 1 square (1) dark chocolate (bittersweet)
Equipment
- Round loose-bottomed 20cm (8") nonstick cake tin
Instructions
Smash the biscuits up in a bag or food processor until you have fine crumbs, then tip into a large bowl.
Add the melted butter to the biscuit crumb.
Mix well to combine.
Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the crushed biscuits and butter mixture into it.
Press the biscuit mix into the bottom and up the sides of the tin to create a case. It's important that you pack the biscuit 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 nonstick 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 want the temp to around 115C (240F). If you're not sure if your caramel is too thick or thin, see the FAQ for extra tips.
Take the caramel off the heat and allow it to cool to room temperature or until still pourable but not piping hot, as this will melt the bottom of the crust /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 sauce 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 fresh banana slices in a single and even layer.
Use a stand mixer or hand whisk to whip the cream into soft peaks. The cream should be firm enough to hold medium peaks, not big grainy chunks.
Layer the whipped cream on top of the banana generously - you might not need it all.
Grate the dark chocolate on over the top of the pie. You could also use sifted cocoa powder.
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 serving 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 best of all? It's a totally no-bake pie! The only cooking you'll need to do is melt some butter and bash some biscuits with a rolling pin to get your buttery graham cracker crust.
Banoffee pie is 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 the best banoffee pie you've ever tasted!
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!
Why is it called banoffee pie?
'Banoffee' is a portmanteau, combining the words "banana" and "toffee". Most modern Banoffee pie recipes use caramel or a can of dulce de leche. At one time, it was common to refer to these ingredients were sometimes as the more generic 'toffee filling'.
Where and when was banoffee pie invented?
Banoffee is a classic British 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 original recipe for 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, Banoffee pie is kind of old-fashioned. It's something you're more likely to see on family dinner tables in the 70s and 80s - but I love it, and it's definitely still a popular English 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 or tart pan
- 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 homemade dulce de leche or caramel.
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 bit 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 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 temperature.
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 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 to 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 cookie 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.
Is Double Cream Different To Heavy Cream?
Double cream is a type of cream that has a higher fat content than single cream. It's also known as 'heavy cream' or 'whipping cream'. In the UK, heavy cream and double cream are the same things. They're both creams with a minimum fat content of 48%.
In the US, however, heavy cream is a type of cream with a higher fat content than 'light cream', but not as high as whipping cream or heavy whipping cream.
Heavy cream has a fat content of around 36%. Whereas British double cream has a fat content of 48%.
In the US, some brands of whipping cream have a slightly higher fat content than heavy cream, typically between 35-40%. So try and use the highest fat content you can find to replicate the double cream in this recipe.
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.
Equally, if you add extra wet ingredients the pie crust may become soggy more quickly.
How should I store banoffee pie?
Store your banoffee pie in the refrigerator right after making it.
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 is far superior when enjoyed right after making, but if properly stored in the refrigerator, your banoffee pie should keep for 2-3 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 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 want the temp to reach around 115C (240F).
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 until it is safe to touch, then run your finger through it. If the path made by your finger isn't filled back in with caramel, it's ready. Beware - if you keep on heating after that, you are going to end up with a very hard caramel once it cools.
If you decide to make ahead by chilling the biscuit and caramel layers overnight without any toppings, you might find that the caramel goes too hard. If so, let it return to room temperature 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 by 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.
Classic Banoffee Pie
Ingredients
For the base
- 300 g (22 sheets) digestive biscuits (graham crackers) or graham crackers
- 150 g (11 tbsp) slightly salted butter melted
For the caramel
- 100 g (7 tbsp) slightly salted butter
- 100 g (⅔ cup) soft light brown sugar
- 400 g (14 oz) condensed milk
For the topping
- 3 medium bananas cut into 1cm (1/2 inch) thick slices
- 400 ml (2⅔ cups) whipping cream (heavy cream)
- 1 square (1) dark chocolate (bittersweet)
Equipment
- Round loose-bottomed 20cm (8") nonstick cake tin
Instructions
Make the base
- 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 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.
Make the caramel
- To make the caramel, put the condensed milk, butter and sugar in a nonstick 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 want the temp to reach around 115C (240F). If you're not sure if your caramel is too thick or thin, 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 hot as this will melt the biscuit base.
Fill the pie
- 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
- 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
Nutrition
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Ray Garcil says
Why not place the basic ingredients and instructions at the beginning so that we don't have to scroll a million miles to the bottom?
Emily Leary says
Hi. The full list of ingredients and instructions appear after 3 opening paragraphs (the whole introduction totals 95 words). If you wish to skip the helpful step-by-step images that come with the instruction and head straight the printable recipe card at the bottom without scrolling then good news! There's a 'Jump to recipe' button right at the very top of the page, right under the recipe title - no scrolling required. The jump to recipe button will have been right there on the first screen you saw when you visited. Hope that helps and allows to enjoy this totally free to access content.
Yassmine Girgis says
Really tasty but the caramel is just far too much and too sweet. I suggest halving the amount of caramel to have a thinner layer and putting slightly less sugar in it !
Kristine says
Hi! Thank you for sharing this recipe. I made this yesterday as my share for a gathering today. So initially, it was looking so nice and firm and perfect. I followed all the steps for the condensed milk (took me 30 mins to make a caramel) and for the base (I excluded the extra sugar). I baked my crust in the oven and let cool before pouring the cooled caramel. I put the banana and the whipped cream and I put in the fridge. When I took the pie out this morning, the caramel was liquidy and has seeped out of the crust and probably tipped out of the crust too while I was transporting this. I put in the fridge when I got in the office but when I check after few hours, it's still liquidy. I'm so bummed this didn't stay as it was initially. I've never had luck in making banoffee pie. :( Do you know why it didn't set?
Emily Leary says
So it sounds like the caramel wasn't cooked nearly enough. If it seeped out in the fridge it must have been very liquid.
The best thing to do when you're making it is take a teaspoon and put it on a cold plate. It should go really firm. If it doesn't, your caramel isn't ready.
The recipe doesn't say to bake the crust so I can't say if that contributed to the issue.
Kristine says
So the banoffee pie was really good and even though the caramel was not that firm, it didn’t make a lot of mess. I’ve had nightmare using unbaked crust for banoffee so this time I baked it and it actually kinda helped to hold up that runny caramel. Loved this recipe, I’ll probably cook the condensed milk a little longer the next time I’m making this. TY
Emily Leary says
Awesome. So glad you enjoyed it!
AM says
I love this recipe although I have been able to make it well only once. The other times if I leave the base with caramel overnight in the fridge, my caramel tends to become hard. First few times it’s was rock hard. Now when I make it, it becomes slightly hard. Please do give a solution for this since I do cook the condensed milk for not more than 10 mins on low heat .
Emily Leary says
Hey :) Just summarising our conversation on Insta for other readers.
Generally, you don't need to chill the caramel overnight, but it shouldn't go rock hard if you do. If you're chilling the base and caramel and find it a bit too firm, allow it to come up to room temp before adding the bananas and cream.
I've also added tips in the FAQ about how to avoid over-thickening the caramel. I hope it helps!
Mallarie Litchfield says
I made this recipe leaving out some of the sugar but it was still far too sweet to eat. It would work great without the sugar.
Amanda says
Is the condensed milk in the can that you use sweetened condensed milk? I'm asking because I notice you add in additional sugar when making the caramel. I'm from the US and want to make sure I'm buying the right thing.
Emily Leary says
Hi! Yes, it's sweetened condensed milk. In the UK it's just labelled Carnation condensed milk but is definitely sweet! The additional sugar helps thicken up the caramel quickly as it cooks, but you can use less if you like. Just be sure to heat until it thickens.
Pg says
Instead of popping the prepared crust in the Freezer, can I refrigerate it overnight to get the same results?
Emily Leary says
Yes! Make sure it's well covered so it doesn't take on excess moisture from the refrigerator.