When I was a kid, my aunt used to bring a mysterious tinfoil-wrapped pie to every family gathering and watch everyone quietly plot to snag the biggest slice. The first bite of that pie — sticky-sweet caramel, fluffy cream, and soft banana — felt like a secret handshake into adulthood. Years later I learned she’d made banoffee pie, and I made it my mission to recreate that cozy, slightly scandalous dessert. This version keeps things simple: a buttery graham crust, a quick caramel (or store-bought dulce de leche if you’re short on patience), ripe bananas, and clouds of whipped cream. It’s the kind of dessert that smells like caramel heaven and makes the kitchen feel like home.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 10 minutes (if making caramel)
- Total Time: About 1 hour (including chill 1 hour)
Why This Recipe is Awesome
This recipe delivers creamy, sweet, and slightly salty layers with minimal fuss. The crust crunch plays against the silky caramel and tender banana slices — that texture trio hits every joyful note. It’s so easy even your oven can’t mess it up (seriously, most of this is cold assembly). If you love rich, cozy desserts that feel fancy without the fuss, banoffee pie will become your friendly show-off dessert.
Ingredients
For the Main Dish:
- 1 1/2 cups crushed graham crackers (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 14 oz can of dulce de leche OR homemade quick caramel (recipe below)
- 3 ripe but firm bananas
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Grated dark chocolate or cocoa powder for garnish
For the Sauce / Garnish (if applicable):
- Quick homemade caramel: 1 cup granulated sugar, 4 tbsp unsalted butter, 1/2 cup heavy cream (warmed)
How I Make It
Step 1:
Preheat your spirit of patience and have a 9-inch pie dish ready. Mix the crushed graham crackers and melted butter in a bowl until the crumbs hold together when pressed. Press the mixture firmly into the bottom and up the sides of the pie dish — use the bottom of a measuring cup for even compaction. Chill the crust while you make the caramel or for at least 15 minutes; a firm base keeps the pie from getting soggy.
Step 2:
If you use store-bought dulce de leche, spoon it straight into the chilled crust and spread evenly. If you make quick caramel, heat 1 cup sugar in a medium saucepan over medium heat, stirring until it melts to an amber color (it smells like toasted sugar — yum!). Whisk in 4 tbsp butter until glossy, then slowly add the warmed 1/2 cup heavy cream and stir until smooth. Let cool slightly before pouring into the crust.
Step 3:
Slice 3 bananas into 1/4-inch disks and arrange a single layer on top of the caramel. I like to overlap them in concentric circles so every slice gets a banana cameo. If your bananas feel overripe, toss them briefly in a squeeze of lemon to prevent browning — you want them sweet, not brown and mushy.
Step 4:
Whip 1 1/2 cups heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until you get soft peaks. Spoon or pipe the whipped cream over the banana layer, smoothing to cover. The cream should stand tall and pillowy — not soupy. Chill the assembled pie for at least 1 hour so the layers set and flavors mingle.
Step 5:
Right before serving, grate dark chocolate over the top or dust with cocoa powder. Slice with a sharp knife and wipe the blade between cuts for clean wedges. Serve chilled or at cool room temperature — you’ll hear the crust give a satisfying little crunch under the silky layers.
Pro Tips
- Use slightly under-ripe bananas for texture — very ripe bananas get mushy under the caramel.
- If you want an extra flavor pop, sprinkle a pinch of flaky sea salt over the caramel before adding bananas.
- Make the pie a day ahead; chilling overnight deepens the flavor and softens the caramel just right.
- Want a firmer crust? Add 2 tbsp sugar to the graham crumbs for extra structure and a touch of sweetness.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Gluten-free crust: substitute gluten-free graham crackers or use ground almonds — texture will be slightly denser.
- Dairy-free: replace butter with coconut oil for the crust and use coconut cream whipped with a little powdered sugar to mimic the topping (flavor tilts tropical).
- Low-sugar: use a sugar-free caramel sauce and reduce powdered sugar in the whipped cream; bananas add natural sweetness.
- Chocolate lovers: swap half the graham crumbs for cocoa powder for a chocolate crust — extra decadent.
Variations & Tips
- Spiced Banoffee: stir 1/2 tsp ground cinnamon into the crust and dust cinnamon on the whipped cream.
- Boozy Twist: fold 1–2 tbsp rum or coffee liqueur into the caramel for an adult flair.
- Nutty Crunch: scatter chopped toasted pecans or hazelnuts between the caramel and bananas for texture.
- Mini Pies: make in a muffin tin for individual portions — reduce chilling time to 30 minutes.
- Fruit Swap: replace half the bananas with sliced strawberries for a tangy-sweet hybrid.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the pie and chill up to 24 hours. If you expect the bananas to brown, add them right before serving or brush with a little lemon juice. Store covered in the fridge.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or one deep-dish pan. If using deeper pans, add a little extra caramel and increase chilling time to ensure the center sets.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 4½ tbsp) and chill well so the crust firms up.
- How do I know it’s done?
- Look for a firm crust and a caramel layer that has set slightly — not runny. The whipped cream should hold soft peaks and the banana slices should look fresh and glossy, not mushy.
- What if I don’t have ingredient X?
- No dulce de leche? Use jarred caramel sauce or make the quick caramel in the recipe. No graham crackers? Use tea biscuits or an oat-based crust for a cozy swap.
How I Like to Serve It
I love serving banoffee pie after a big Sunday dinner — it feels like a warm hug in dessert form. Pair it with black coffee or a simple espresso for contrast, or a glass of cold milk for the kids. It brightens up picnic tables in late summer and makes holiday spreads feel relaxed and indulgent.
Notes
- Store leftovers covered in the fridge for up to 3 days; the crust softens over time but still tastes amazing.
- This dessert doesn’t require any meat temperatures, so no need to worry about internal temps — just keep it chilled at refrigerator temperatures.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this sticky, creamy, utterly satisfying banoffee pie. You deserve a slice (or two).