Banoffee Pie is a classic English dessert that is the perfect year-round treat to share with family and friends! It’s made of 4 incredible layers: a buttery graham cracker crust, a toffee caramel, fresh bananas, and whipped cream to top it off. This make-ahead dessert is just what you need for all holidays. From the 4th of July to Christmas, it is perfect any time!
If you have never tried Banoffee Pie, this is something that needs to be remedied ASAP. It’s combination of sweet, simple flavors combines into something that is so much more than you might think. And it’s a texture-lover’s dream with a crumbly, crunchy crust, chewy-soft toffee, and creamy bananas and cream.
Plus, since it’s practically no-bake (except for 10 minutes to set the crust), this pie is just as wonderful in the heat of the summer, as it is during the Christmas holidays after Christmas dinner.
Banoffee Pie recipe was created in England in 1971 and since has taken the world by storm! And no wonder. I mean, who doesn’t love layers of crunchy, cookie crust topped with toffee, bananas, and cream? It’s every banana lover’s dream! I’m not even the biggest banana fan and I still love it when combined with that toffee caramel flavor!
If you’re wondering if there are differences between a Banoffee Pie made in the UK and one in the US, there are, but they are slight ones! The main difference between an American Banoffee Pie and an English Banoffee Pie is the crust. They don’t have graham crackers over in Britain so they use cookies called Digestive Biscuits instead. They’re just a plain, simple, round cookie commonly dipped in tea, kind of similar to graham crackers.
My American take on the classic Banoffee Pie recipe is really easy to throw together. It takes just 20 minutes of prep, and then chills in the fridge to set up. This Banoffee Pie with condensed milk is a great, no-fuss recipe to make ahead for holidays like Christmas and Thanksgiving. Make it a day before so you can concentrate on more important things like the turkey!
Banoffee Pie Ingredients
- Graham cracker crumbs: A classic crust base! Graham crackers go with just about anything, and a lot of people (my husband included) prefer it over a regular pastry crust!
- Salted butter: Melted binds the sugar and graham crackers together to make a rich, buttery, sweet crust!
- Sugar: I added dark brown sugar this time because it has a great caramel flavor which creates the toffee part of Banoffee Pie.
- Sweetened condensed milk: This magic ingredient adds sweetness, a creamy flavor, and it also thickens up so that the filling sets and doesn’t run everywhere.
- Bananas: The star of every Banoffee Pie recipe is…bananas of course! They are sliced and placed in a couple of layers over the toffee filling.
- Cream: Heavy cream or heavy whipping cream whipped to stiff peaks creates a creamy, fluffy topping.
- Vanilla extract: My homemade vanilla extract gives just a little something extra to this Banoffee Pie topping. So delicious!
- Toppings: I always top my banoffee pie with chocolate shavings, but toffee bits, chopped pecans, or even a dusting of cocoa powder would also be great ways to finish your pie.
How to Make Banoffee Pie
- Make the crust. Start by crushing graham cracker sheets into fine crumbs using a food processor (affiliate link) or rolling pin and ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.
- Bake to set. Press the crust mixture into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes to set the crust, then remove from the oven and cool completely.
- Make the toffee filling. In a medium saucepan over medium heat, combine butter, brown sugar, and sweetened condensed milk while stirring constantly until the butter has melted. Bring the mixture to a boil for 2 to 3 minutes (don’t stop stirring!) until it thickens slightly and the color deepens slightly to a lovely toffee shade that is close to the color of peanut butter. Remove from the heat and immediately pour the filling into the prepared crust. Let it cool completely, then chill for 1-2 hours until set.
PRO TIP: Don’t overcook the toffee filling. This is the most common issue most people have when making banoffee pie and it can result in a layer of really stiff caramel that is difficult to slice through and enjoy instead of a soft, toffee caramel layer. Don’t go higher than medium heat and don’t let it boil longer than 2-3 minutes.
- Whip the cream: When ready to assemble, beat the heavy cream, sugar, and vanilla on medium-high speed in a stand mixer fitted with the whisk attachment until medium peaks start to form, usually around 3-4 minutes. The whipped cream should be light and fluffy. Be careful not to overbeat to stiff peaks.
- Slice, spread & serve: Finally, arrange the sliced bananas in 1-2 layers on top of the chilled toffee filling. Cover everything completely with the whipped cream and sprinkle with chocolate shavings before serving.
How to store Banana Toffee Pie
You will want to store Banoffee pie in the fridge until you are ready to serve it. It will keep, uncovered in the refrigerator, for 2-3 days. Any longer than that can result in a soggy crust and brown bananas.
You can even freeze banoffee pie, but only the bottom crust and toffee layer. I recommend waiting to add freshly sliced bananas and whipped cream until just before serving. The crust and filling can be frozen for up to three months and you can defrost in the fridge overnight for best results.
How long is Banana Toffee Pie good for in the fridge?
Banoffee Pie will last for 2-3 days in the fridge. It’s great to make the night before, but a couple of nights before may be pushing it, and you may end up with a soggy crust or browning bananas.
Best Banoffee Pie Recipe FAQs
No, they really aren’t the same thing and aren’t interchangeable in this recipe. The main difference is that condensed milk has sugar added to it to make it sweet and thickened. Evaporated milk is rich, but not particularly sweet or thick.
Banoffee pie is absolutely delicious with a buttery sweet graham cracker crust, fresh ripe banana flavor, and a toffee flavored caramel all tied together with homemade whipped cream. It’s a match made in heaven.
It really doesn’t take too long for the condensed milk to turn into caramel. In this recipe it will 10 minutes tops from start to finish to make the filling.
No one wants brown bananas in their dessert! There are a couple of quick trips to help prevent browning. First, immediately after slicing the bananas, cover them with the whipped cream topping so they are completely covered with no air pockets. You can also lightly brush the bananas with orange, lemon, or pineapple juice to keep the bananas from turning brown.
More Pie Recipes
- Lemon Meringue Pie
- Arkansas Possum Pie
- Easy Coconut Cream Pie
- Chocolate Cream Pie
- Salted Caramel Apple Pie
- Atlantic Beach Pie
- Milk Bar Pumpkin Caramel Pie
Banoffee Pie Recipe (Banana Toffee Pie)
Equipment
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 11 full sheet graham crackers)
- 1/3 cup granulated sugar
- 6 Tablespoons salted butter melted
Filling
- 1/2 cup salted butter
- 1/2 cup dark brown sugar packed
- 14 ounces sweetened condensed milk
Topping
- 2-3 large ripe bananas, peeled and sliced
- 2 cups cold heavy cream
- 1/4 cup powdered sugar or granulated sugar*
- 1 teaspoon pure vanilla extract
- Chocolate shavings, chopped nuts, or toffee bits, for garnish
Instructions
- Preheat oven to 350℉ (177℃).
- Crush the graham crackers into fine crumbs using a food processor (affiliate link) or rolling pin (affiliate link) and ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 Tablespoons salted butter
- Press the crust mixture into a 9-inch pie plate (affiliate link) or springform pan using a flat-bottomed glass or measuring cup to help compact the crumbs on the bottom and up the sides. Bake for 10 minutes to set the crust, then remove from the oven and cool completely.
- While the crust bakes, prepare the caramel toffee filling by melting the butter and brown sugar in a medium saucepan over medium heat. Add the sweetened condensed milk, then bring the mixture to a boil for just 2-3 minutes, stirring vigorously, until it thickens and darkens in color a bit to a lovely toffee shade that is close to the color of peanut butter. Pour the warm toffee filling into the prepared crust, then let it cool completely and chill for 1-2 hours until firm.½ cup salted butter, ½ cup dark brown sugar, 14 ounces sweetened condensed milk
- Beat the heavy cream, sugar, and vanilla on medium-high speed in a stand mixer fitted with the whisk attachment until medium peaks start to form, usually around 3-4 minutes. The whipped cream should be light, fluffy, and a good consistency for piping. Be careful not to overbeat to stiff peaks.2 cups cold heavy cream, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
- Arrange the sliced bananas in 1-2 layers on top of the cooled toffee layer. Cover completely with the whipped cream and sprinkle with chocolate shavings before serving.2-3 large ripe bananas,, Chocolate shavings, chopped nuts, or toffee bits,
Notes
- The crust can be made up to 2 days in advance and kept in the fridge or frozen for up to 3 months. Thaw before using.
Hi! Would like to ask a question regarding banoffee. I’m facing a huge problem. It would mean the world to me if you could help me out. First of all, I’m selling Banoffee pies. And I have tried and tried and failed. I made the caramel sauce from scratch. It was perfect and thick. I even added cornstarch. So as everything has set and chilled. Once I added the sliced bananas, after few minutes it became like soup! When my customers scooped it, it became like a watery mess. Even after I have chilled it overnight. I know the culprit is the bananas. I could see the liquid coming out from the bananas. What do I do? How do I prevent this? Is it the type of the bananas that I should change? I saw few banoffee sellers that sell banoffee pies that arent watery.
That is such a strange result! I have never heard of a banoffee pie turning watery after adding bananas! But if everything was set and it happened after adding the bananas, yes that would seem like the issue. I wonder if they were too ripe? Or not ripe enough? I wish I could be more help!
Hi, If the banana is so important with this dessert, why is it not in ingredients and instructions??? Pat
Hi Pat. It’s there but I understand sometimes we just miss things. Bananas are listed under the “Toppings” section in the ingredients and they are added in Step 6 of the instructions. Have a great weekend!
Well it IS the “BAN-” in BANoffee, so that’s pretty important. Why do you need instructions to slice a banana?
Are you okay?
Hi can the base and caramel be made in a springform pan and then frozen together? So that its as simple as defrosting then adding banana and whipped cream before serving?
Thanks
Yes! That should work just fine. You might get a little moisture on the top after defrosting, but otherwise I think it will work.
My pie came out runny- any ideas why? The toffee layer was hardened after refrigerating, but once I added bananas and whipped cream, and then later sliced it, the toffee was runny, unlike your photos. Wish I knew how to prevent this!
Oh now! That is really strange if the toffee layer was set up before adding the bananas and whipped cream! How long did it sit after adding the bananas? I wonder if they released liquid or if the whipped cream softened on the bottom? I wish I had better ideas but I haven’t seen that result before.
I made this today. So delicious! Very easy to make and such flavor. I put the crust and toffee in for two hours, didn’t have any trouble with the toffee running once I added bananas. I used Pepperidge Farms Chessmen cookies for the crust. I wanted more of a salty buttery crust. My family devoured it 🙂
Chessmen sound great! I used Biscoff cookies & they were excellent!
Quick question: I made the toffee and immediately poured the toffee onto the baked crust like instructed in #4. But then in #6 it says to spread the toffee onto the crust. Do you let the toffee cool and then pour it on the crust or do you immediately put the hot toffee on the crust and let them cook together? Thanks!
Hi! Oops it’s just a mistake. Just follow step #4 and on #6 arrange the bananas on the cooled toffee. I fixed the recipe on the site. Thank you!
My toffee got so hard that I couldn’t cut the pie. Did I cook it too long?
Yes, this sounds like the toffee was cooked too long or at too high of a temperature. Make sure you stovetop temp is only at medium heat and reduce your cook time by 1-2 minutes.
This was way too sweet!! We had to scrape the toffee layer off…I think there is too much brown sugar, the sweetened condensed milk has enough sugar in it, so if I make it again, I’d leave most, if not all of the sugar out of the toffee layer! Otherwise it’s a delicious dessert, we had it when we were in Ireland years ago and loved it!
I’m a 78 yr old man, live alone far from my children and pie is the best and easiest guest to have for holidays. thank you for this wonderful, often forgotten pie recipe.
Thank you for your support Michael! Yes, I quite agree that pie is the best guest to have! They are the most delightful company.
What is the pastry cutter used for?
Sorry – it was accidentally included on the equipment list but is not necessary for this pie. I fixed it in the post.
Hi, can I make this the day before and keep in fridge and do the bananas and whipped cream right before serving?
Yes, absolutely!
I only have light brown sugar, would it make that much of a difference to use instead of dark brown sugar?
You will be absolutely fine with light brown sugar. The color will be slightly lighter and the flavor not quite as deep but honestly the difference is minimal. Great question!
Did you use a springform pan ? The recipe states a pie dish but it looks like you used a springform? Thanks
I did when I took these pictures a few years ago but have made it in a pie pan ever since! It’s on my list to reshoot these photos.
Hi! Love this recipe and am making it for a family thanksgiving party. How far do you think i can make it in advance? Im worried about the whip cream melting. What are your thoughts?
I have made it two days in advance with no problem but you need to slightly overwhip the cream just a tad so it holds up and doesn’t melt. Then just keep it refrigerated! For best results, I would keep the whipped cream separate and assemble it just before serving.
My toffee curdled, and even before it boiled all the butter wouldn’t mix in and was a layer on the top and when done it separated out again. Any tips?
Oh no! I’m sorry to hear that! Can I ask what brand of butter you were using? Sometimes it might look separated at first but by the time it reaches a boil it should combine and not separate again.
So good!! Made this in a springform pan and it was great!
Absolutely phenomenal. One of the best desserts ever.
OMG! Everyone loved it!
My biggest suggestion is to use a candy thermometer when cooking the caramel and cook it too long softball stage. I didn’t do that the first time I tried this and my caramel never changed color so I over cooked it and it was toooo hard. Delicious but super tough to cut and eat. I also added a layer of vanilla pudding on top of the bananas before the whipped cream and that was delish.