Banoffee pie happened in my kitchen because I wanted dessert but refused to turn on the oven. That’s it. That’s the origin story.
I had digestive biscuits, a can of condensed milk that had been sitting there forever, and two bananas that were exactly one day away from becoming banana bread.
Instead of baking, I decided to layer everything into a pie and hope for the best.
The first time I made the caramel, I stirred like my life depended on it. It felt dramatic. It thickened. It turned golden. I felt powerful. Then I chilled it, topped it, and realized this might be the easiest impressive dessert ever invented.
It’s rich. It’s sweet. It’s slightly chaotic. I love it.
Why I Keep Making This Dish (The Real Reasons)
- No oven required: Already a win.
- Ridiculously indulgent: Butter, sugar, cream. Enough said.
- Bananas feel responsible: Like we added fruit for balance.
- Fast caramel magic: One minute of bubbling drama.
- Make-ahead friendly: Chill and relax.
- Crowd-pleaser: Everyone knows it, everyone loves it.
- Layered satisfaction: Crunchy, gooey, creamy all at once.
Tips I Learned the Hard Way
- Press the base firmly: Loose crust equals crumb disaster.
- Chill if you can: It helps the base hold together.
- Stir the caramel nonstop: It can catch quickly.
- Don’t overcook caramel: One minute of bubbling is enough.
- Cool before topping: Warm caramel melts whipped cream fast.
- Slice bananas last minute: They brown if left too long.
- Whip cream to soft peaks: Too stiff feels heavy.
- Use a removable tin: Makes life much easier.
Variations You Can Mess Around With
- Salted caramel vibe: Add a pinch more salt on top.
- Chocolate base twist: Add cocoa powder to the biscuits.
- Coffee kick: Mix a little espresso into the caramel.
- Nutty crunch: Sprinkle toasted pecans between layers.
- Extra banana layer: Go big if you love them.
- Caramel shortcut: Use store-bought dulce de leche.
- Mini pies: Individual servings feel fancy.
How To Make Banoffee Pie?
Ingredients
For the base:
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 1/2 teaspoon salt
For the caramel:
- 80 g unsalted butter
- 80 g dark brown sugar
- 397 g can condensed milk
For the topping:
- 2 bananas, sliced
- 300 ml double cream, whipped
- 10 g dark chocolate
Optional:
- 2 teaspoons vanilla extract
- 2 tablespoons icing sugar
Instructions
Step 1:
Mix the crushed biscuits with the melted butter and salt until well combined. Press the mixture firmly into a 23 cm removable base flan tin using the back of a spoon. Chill for 30 minutes if you have time.
Step 2:
In a small non-stick saucepan over low heat, melt the butter and dark brown sugar together, stirring continuously. Once the sugar has dissolved, add the condensed milk.
Step 3:
Increase the heat to medium and continue stirring. Let the caramel bubble rapidly for about 1 minute until thick and golden.
Step 4:
Spoon the caramel into the biscuit base and smooth it out evenly. Chill for at least 1 hour.
Step 5:
Top with sliced bananas, then spread or pipe the whipped cream over the top. If using, mix the cream with vanilla extract and icing sugar before spreading.
Step 6:
Finish with dark chocolate shavings and serve.
Banoffee Pie Recipe
Ingredients
Method
- Mix the crushed biscuits with the melted butter and salt until well combined. Press the mixture firmly into a 23 cm removable base flan tin using the back of a spoon. Chill for 30 minutes if you have time.
- In a small non-stick saucepan over low heat, melt the butter and dark brown sugar together, stirring continuously. Once the sugar has dissolved, add the condensed milk.
- Increase the heat to medium and continue stirring. Let the caramel bubble rapidly for about 1 minute until thick and golden.
- Spoon the caramel into the biscuit base and smooth it out evenly. Chill for at least 1 hour.
- Top with sliced bananas, then spread or pipe the whipped cream over the top. If using, mix the cream with vanilla extract and icing sugar before spreading.
- Finish with dark chocolate shavings and serve.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 601 kcal |
| Carbohydrates | 57 gm |
| Fat | 39 gm |
| Protein | 07 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Cold from the fridge: Best texture, no debate.
- With extra chocolate on top: Always.
- After a heavy dinner: Because balance is optional.
- For birthdays: When cake feels predictable.
- Straight from the tin: With a fork. Living boldly.
- With coffee: Cuts through the sweetness perfectly.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 3 days.
- Cover tightly: Bananas don’t love open air.
- Best same day: Fresh bananas look prettier.
- Next-day flavor: Even more caramel-forward.
- Freezing: Not recommended once assembled.
- Slice clean tip: Wipe knife between cuts.
FAQs (Real Questions People Actually Ask)
Can I use graham crackers instead of digestives?
Yes, they work just fine.
Is it super sweet?
Yes. That’s part of the deal.
Can I make it a day ahead?
Absolutely. Add bananas just before serving if possible.
What if my caramel is too thin?
It probably needed a little more bubbling time.
Can I use ready-made caramel?
Yes, no shame here.
Do I have to add chocolate?
No, but it’s a nice touch.
Can I double the recipe?
Yes, just use a larger pan.
