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.
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
- 9-inch Pie Plate
IngredientsUS CustomaryMetric123
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.
Nutrition
Banoffee Pie Recipe (Banana Toffee Pie)
Equipment
- 9-inch Pie Plate
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 or rolling pin and ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened. 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 Tablespoons salted butter
- Press the crust mixture into a 9-inch pie plate 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. 1/2 cup salted butter, 1/2 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, 1/4 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.
Nutrition
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