Banoffee Pie Recipe- Sweet Banana Caramel Dessert

Have you ever taken a bite of something so delightfully rich and creamy that it stopped you in your tracks? For me, that moment of pure bliss happened the first time I tried banoffee pie – a heavenly combination of bananas, toffee, whipped cream, and a crumbly graham cracker crust. (Can you hear my stomach growling already?)

One sunny afternoon in Dublin, I stumbled into a cozy cafe after getting caught in a downpour. The special that day was this mysterious “banoffee” creation. Intrigued, I ordered a slice – and I’m so glad I did! That first velvety-smooth bite was an explosion of sweet, creamy, caramel-y perfection. Needless to say, I became an instant fan of this quintessential British dessert.

Pro Tip: For an extra luscious filling, use ripe bananas that are just starting to get speckled brown. The sweeter, the better!

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 3 medium ripe bananas, sliced
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 tbsp confectioners’ sugar
• Grated chocolate or cocoa powder for dusting (optional)

Nutrition Facts

Nutrient	Per Serving
Calories	450
Protein	5g
Carbs	51g
Fat	27g
Calcium	10% DV

A Dessert with History

You may not have heard of banoffee pie until recently, but this tasty treat has been a staple in the UK since the 1970s. While its exact origins are debated, the story goes that it was invented at a hotel in East Sussex, either by the chef or one of the owners. The name itself is a mashup of “banana” and “toffee” – two of its key flavors.

Interestingly, the gooey toffee layer is actually made from sweetened condensed milk that’s been boiled until it caramelizes into a luscious, toffee-like sauce. Genius! This lends such a deep, rich flavor that pairs beautifully with the fresh bananas and light whipped cream.

Equipment & Tools Needed

• 9-inch pie plate or tart pan with removable bottom
• Mixing bowls
• Saucepan (for caramelizing condensed milk)
• Hand mixer or whisk
• Rubber spatula

Step-by-Step Procedure

1. Preheat oven to 350°F. In a bowl, mix together graham cracker crumbs and melted butter until well combined. Press crumb mixture firmly into a 9-inch pie plate or tart pan with removable bottom. Bake for 8 minutes, then allow to cool completely. (Pro tip: Use the flat bottom of a glass to really compact that crust!)
2. While crust is cooling, make the toffee filling: Remove label from the can of sweetened condensed milk, then place the sealed can in a deep saucepan. Cover with water by 1-2 inches. Bring to a simmer over medium heat and cook for 2-2.5 hours, ensuring water level remains above the can at all times. (No peeking! Just let it do its thing.) Carefully remove hot can with tongs and allow to cool completely before opening.
   

   This low-and-slow simmering method lets the milk caramelize into thick, gooey toffee heaven. Fair warning though – I’ve had a can or two leak during this process, making a sticky mess on the stovetop. But when it works? Oh man, it’s worth it!

3. Once toffee filling has cooled, spread it evenly over the graham cracker crust. Arrange sliced bananas in a single layer over the toffee.
4. In a large bowl, whip the heavy cream with vanilla and confectioners’ sugar until stiff peaks form. Spread or pipe the whipped cream over the bananas in an even layer. (Aside: For an extra pretty presentation, I like to use a large star tip to pipe big, fluffy dollops of cream all over.)
5. Optionally, dust the top lightly with grated chocolate or cocoa powder. Refrigerate for at least 4 hours before serving to allow it to set fully.

Here is Part 2 of the Banoffee Pie recipe blog post, with FAQs and a conclusion written in a conversational, personal tone:

Can I use a pre-made graham cracker crust?

You definitely can! Personally, I’m a fan of the buttery homemade crust, but using a store-bought one is a great shortcut. (No judgment here—I’ve taken that route more times than I can count.) Just make sure it’s a pie crust made for no-bake fillings so it’ll hold up.

How ripe should the bananas be?

Great question! You want bananas that are pretty ripe—yellow with plenty of brown speckles. The riper and spottier, the better the sweet banana flavor will be. Honestly, I’ve used some that were just short of being too far gone and they worked beautifully. As long as they’re not outright rotten or leaking, give those super-ripe ones a go!

My toffee sauce seized up a bit. Can I save it?

Oh man, I’ve had that happen before and it’s so frustrating! (Okay, rant over.) But yes, there’s a fix: Remove it from the heat and very slowly drizzle in a couple tablespoons of heavy cream while whisking constantly. The added liquid should help it re-emulsify into that luscious, pourable sauce again. Just take it slow and whisk like crazy.

Is there a way to make this gluten-free?

Absolutely! For the crust, you can use gluten-free graham crackers or gingersnap cookies. Or make an almond flour crust—just pulse almonds, a bit of sugar, and melted butter until it comes together. As for the filling, all the ingredients are naturally gluten-free. Just be sure to check labels, especially on the sweetened condensed milk. Many are gluten-free, but it’s always wise to verify.

Conclusion

Well, there you have it—all my tips and insider tricks for the most delightfully decadent Banoffee Pie! Don’t be intimidated by that heavenly toffee sauce. It’s so worth the (minimal) effort. And those layers of velvety banana, rich caramel, and crisp, buttery crust? Utter bliss.

One last piece of advice: Let this pie chill for at least 4 hours before slicing into it. Overnight is even better. That crucial setting time allows everything to firm up into perfect, sliceable pieces. (Believe me, I learned that the hard way after being way too impatient on my first go!)

Happy cooking and enjoy your Banoffee Pie! Let me know how it goes in your kitchen, or if you have any other questions along the way. I’m always here to help fellow dessert lovers nail those sweet treats!