Banoffee Pie Recipe

This shockingly easy banoffee pie recipe combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.

side view of banoffee pie in a glass pie dish

Welcome to my 3rd annual Pie Week! For the third year in a row, I’m bringing you dozens of pie recipes, both new and old, just in time for Thanksgiving. I actually kicked things off last week with my all butter pie crust recipe and have 4 new pie recipes for you this week. Want to stay updated? Subscribe to my email (it’s free!) and never miss a recipe. Here’s a trip down memory lane of the past 2 years. 🙂

And I have 4 new pie recipes for you this week, starting with banoffee pie. ‘Tis the season!

banoffee pie with whipped cream on top

What is Banoffee Pie?

Many people don’t quite get it! A popular English dessert, banoffee pie = bananas + toffee. A rich combination of different textures and flavors, banoffee pie combines a cookie/biscuit or graham cracker crust with silky dulce de leche, bananas, and homemade whipped cream. I normally have impeccable self control around all the desserts I bake, but I literally could not put down my fork with this pie. Between the soft, crunchy, creamy, gooey, and sweet– there’s no denying banoffee pie’s allure. You’ll be hooked.

Adding to its appeal, banoffee pie is the EASIEST pie you’ll ever make. The 3 ingredient graham cracker crust is pre-baked, but that’s all the oven time required. Layer the remaining ingredients on top, then refrigerate until ready to dig in.

pressing a graham cracker crust into a glass pie dish

What is Dulce de Leche?

Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de leche is Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

  1. The classic method of cooking down and constantly stirring milk and sugar
  2. The shortcut method of cooking sweetened condensed milk

We’re using the shortcut method today, but I included a link to a classic dulce de leche recipe in the recipe notes. Both are delicious!

2 images of can of sweetened condensed milk and dulce de leche in a glass bowl

Dulce de Leche Made from Sweetened Condensed Milk

There are a couple ways you can make dulce de leche from a can of sweetened condensed milk. You can boil it– the actual closed can– in a pot of water for a couple hours or you can pour the sweetened condensed milk in a pie dish and bake it in a water bath. I prefer the oven method because I’ve heard some pretty scary stories about the hot cans bursting open after boiling for so long. Items you need:

  • large roasting pan
  • pie dish
  • 1 can of sweetened condensed milk
  • aluminum foil

Instructions:

  1. Pour the sweetened condensed milk in a pie dish.
  2. Place the pie dish in a large roasting pan and place the roasting pan in the oven.
  3. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. This is exactly what we do when we bake cheesecake.
  4. Loosely cover the pie dish with aluminum foil.
  5. Heat oven to 350°F (177°C).
  6. Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated.

All of the “work” is hands-off. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. Magic. Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.

pouring dulce de leche onto graham cracker crust

bananas on top of dulce de leche layer

spreading fluffy homemade whipped cream on banoffee pie

After that, we have a layer of banana slices. Have you ever had caramel and banana before? This pie is exactly that, but better. A voluminous mountain of soft homemade whipped cream is the finishing touch! Piled high, this creamy layer balances out all the other textures and flavors in this completely irresistible pie.

Banoffee pie is so simple that you’ll feel like you’re doing something wrong. You’re not– it really is this easy. If pie crust isn’t your thing, banoffee pie is!

slice of banoffee pie on a white plate

What do you think? Does banoffee pie sound up your alley?

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spreading fluffy homemade whipped cream on banoffee pie

Banoffee Pie

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

This shockingly easy banoffee pie combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.


Ingredients

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (72g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 cups dulce de leche**
  • 2 large bananas, sliced

Whipped Cream

  • 2 cups (480ml) cold heavy cream or heavy whipping cream
  • 1/4 cup confectioners’ sugar or granulated sugar*
  • 1 teaspoon pure vanilla extract
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

Instructions

  1. Preheat oven to 350°F (177°C).
  2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
  3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
  5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
  6. Cover and store leftover pie in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Cover the baked and cooled graham cracker crust tightly and store in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before using. Dulce de leche, instructions below, can be made up to 2 weeks in advance. Cover tightly and store in the refrigerator. The fully assembled pie can be prepared up to 1 day in advance. Store uncovered in the refrigerator until ready to serve. I don’t recommend freezing the prepared banoffee pie because it doesn’t thaw very nicely, but you can certainly freeze any leftover slices for up to 3 months.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Ninja Food Processor | Glass Mixing Bowls | Roasting Pan | Glass Pie Dish
  3. Dulce de Leche: You can use store-bought dulce de leche, but I recommend making it at home. You can make it completely from scratch or use 1 (standard 14 ounce) can of sweetened condensed milk. Instructions: Pour the sweetened condensed milk in a pie dish. Place the pie dish in a large roasting pan and place the roasting pan in the oven. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. Loosely cover the pie dish with aluminum foil. Heat oven to 350°F (177°C). Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. (If not, continue to bake.) Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.
  4. Bananas Browning: Though I haven’t experienced the bananas browning underneath the whipped cream, you can certainly squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie. This keeps the banana slices fresh, especially if you’re making the pie a day in advance. With a small amount of juice, you won’t detect the lemon flavor.

slice of banoffee pie with a fork cutting a bite

71 Comments

  1. Kathy Blackmon says:

    Hey Sally, I have always wanted to try making this pie. My question is do the bananas turn brown if you wait to eat it? I know when I make banana pudding, I always make the day of so that the bananas are still firm and fresh looking. Your pie looks great, and the bananas look fresh without any overly browned centers, how do you do it?

    1. Hey Kathy! This is a great question. I found that underneath the whipped cream, the bananas were just fine. Let me add a note to the recipe because a small squeeze of lemon juice will keep them from turning brown. Wouldn’t hurt for extra insurance, right?!

  2. Hey Sally! Ive been reading your blog for a few years now as well as made a few of your recipes in the past with much success (but then again you always test till perfect and it shows. Because anything that I made that was your recpies has always come out good!) but this is my first time commenting on your blog and I must say, I’ve never really hadn’t interest in this pie before because I thought it would be hard to make but now that you’ve made it and shown us how easy it is, not to mention how few ingredients it needs maybe I’ll try my hand at it sometime.

    Ps I know it’s not traditional or anything but like would it possible to add like actual toffee pieces to the pie? I mean it’s banoffee pie? You know bananas plus toffee? So like chopped toffee bars and toffee pieces would make a nice addition too right? Or would that be too much (or too sweet!?) with the dulce de leche?

    1. Hey Tiffany! Thanks so much for taking the time to say hi and for reading my blog for so long! I’ve made banoffee pie with toffee bits sprinkled on top– I actually used the Heath bar “bits o brickle” as garnish– but I’ve never layered them INTO the pie. I think that would be AWESOME for some crunchy texture. Definitely try it and let me know how you like it.

  3. Cynthia Tucker says:

    Made it tonight. My favorite pie tester (my 6 yr old son) could not get enough !

  4. Made this yesterday. It came together really quicky and easily, and everyone loved it. I used store bought dulce de leche (Colun brand, I live in Chile), and it worked just fine. Even after only 2 hours in the fridge the slices came out pretty clean. Thank you!

  5. I’m not a huge fan of graham cracker crusts. Can you suggest another pie crust this might work with? Pâte brisée/sucrée/sablée? Thank you!

    1. There are lots of options for alternate crusts! You can always use a regular pie crust (see my blog post for tips on blind baking your crust) or a crust made from vanilla wafters instead of graham crackers would be delicious here, or a hazelnut crust like in this Nutella tart (https://sallysbakingaddiction.com/nutella-tart-toasted-hazelnut-crust/). Enjoy!!

  6. Hey Sally, good day! I really really wanana try this, but i do have one question : I do not have a pie dish, do you think a 9-inch springform will work here? I made your Brookie Pie and used a springform as you suggested there. Thanks in advance!

    1. Hi Emily! Yes, a springform pan should work just fine here. Place a baking sheet underneath the springform pan when baking the graham cracker crust– just in case there is leakage.

  7. Natalie Munroe says:

    I see in your directions that the dulce de leche will keep for two weeks after it’s made. Does it need to be refrigerated? I’m making my dulce tonight but don’t want to assemble my pie until tomorrow. Thanks!!

    1. Hi Natalie! I’m excited you’re making this banoffee pie! You can keep the dulce de leche covered at room temperature for 1 night. You can also refrigerate it, but it will become quite solid after refrigeration, so let it sit out at room temperature to soften back up into a spreadable consistency.

  8. Can I use your caramel sauce instead of dulce de leche?

    1. Sure can! Use this salted caramel: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
      If desired, you can reduce the salt to 1/2 teaspoon so it’s regular (not salted) caramel.

  9. I made this over the weekend and my family loved it! Easy to make and so delicious, this recipe is a keeper!

  10. Quick question – i think i let my dulce cook to long… its really thick. it’s not really able to “pour” into my pie crust. Is that a problem? Should i redo? thanks!

    1. It’s not hardened or anything, right? If you can still chew it easily and would enjoy it in a slice of pie– you can definitely still use it. If you want a softer, creamier pie, I recommend trying again.

  11. I made this last night. Put directly in the fridge overnight. When I cut into it this morning (about 12 hours later) the inside was runny! The inside is soup! What happened?
    Dulce de leche was very thick and at room temp. Made fresh whipped cream.

    1. This happened to me as well! It tasted good but I was hoping for the thick dulce de leche inside! I wonder if moisture from the bananas thinned it out?

  12. Karen Frederick says:

    Sally,
    I love this recipe! So easy and so good. Question for you, I unfortunately picked up low fat condensed milk by mistake. Can I use this to make the dulce de leche?

    Thanks!

    Karen

    1. Hi Karen! Unfortunately, the results won’t quite be the same with low fat sweetened condensed milk.

  13. I was looking for banana dessert recipes for my husbands birthday and stumbled upon this. Made the Dulce de Leche as instructed and it came out perfect at 2hrs. With the huge mound of whip cream on top, it made for a show stopper when presented with candles. Thank you! Thank you for posting this recipe! It’s a keeper for sure!

  14. Sara Campbell says:

    You can also take the sweetened condensed milk, take the label off, and put it in a pot of boiling water for three hours. You need to make sure the water stays above the can though. If it is getting low, just add enough water to make it above the can.

  15. OH MY WORD this was amazing Sally……..just made this for my family and the entire thing was gone in 5 minutes. No kidding, it went that fast! And the comments made my day – thank you Sally!!! 😀

  16. We always make the caramel by stirring the condensed milk on the stove in a pot until it reaches the right color. It is much faster and easier. Love banoffee pie!

  17. Hi Sally,
    I’m hoping to make this pie for our (Canadian) Thanksgiving this weekend coming. Do you think it would work if I added a layer of the vanilla pudding from your Classic Banana Cream Pie recipe to make a kind of Banoffee Cream Pie? If so, would you change anything recipe wise? I’m worried it might turn out too rich with both the pudding and dulce de Leche layers!

    1. Paige, I love the way you think! Yes, this would be pretty sweet but it would also be delicious! If you try it be sure to use a deep dish pie plate and you might not use all of the pudding for the pie but the leftover would be great on it’s own to enjoy later. Please let me know if you try it!

  18. Nice to see this recipe on your site!
    I like to put just a sprinkle of coffee powder in the whipped cream. It adds a pleasing slight bitter note to the sweet, and Digestive biscuits for the crust, as per the British, adds just a bit of salt.

  19. This was my first pie made from scratch, and it was a great recipe for a beginner like me. I baked the condensed milk a little too long so it wasn’t pourable, but in the end that did not matter! It was still sooooo delicious, and I will definitely make it ag again!

  20. Hey Sally, I absolutely love Banoffee and I’ve been making it just the way you do for forever. Except I’ve always had one glaring problem – my Dulce De Leche never seems to “set” despite hours in the fridge. This isn’t such a problem for family, but I made it once for a friend’s birthday and it tasted delicious but looked messy. I can never seem to get nice slices because of that. It’s more of a everyone dig in with forks kind of dessert.
    I’ve even tried it with my own homemade caramel sauce (also yummy) but no luck.
    Would love your thoughts and suggestions!

    1. Hi Sunaina! This is a messy pie– dulce de leche isn’t extremely thick, so the slices will never be particularly neat. How about my salted caramel instead? By following that exact recipe, the caramel thickens beautifully in the refrigerator, so it will set nicely after it’s poured into this crust.

  21. I am OBSESSED. Just made this pie for the second time. What a brilliant combination of flavors and textures!

  22. I can’t eat flour so I made the crust with ground up pecans like I have to do with my cheesecakes. It was wonderful ! I am a big fan of the tv show Lost and Charlie was always talking about this pie… so I had to make me one.

  23. Steve G (in Boston) says:

    Try adding some Biscoff cookies to the graham crackers for the crust … it’s a nice touch!

  24. Hi Sally,
    Made this last night-had to after trying a slice from a British pie shop in Savannah…this was definitely a hit with my family. Easy to make and delicious.
    thank you

  25. I was a little unsure of how this would taste/turn out because I’d never heard of it before, but it was delicious! The bananas are a great addition. The only reason I gave it 4/5 stars was because the crust fell apart trying to take it out of the pan.

  26. This was so delicious!!! I loved it so much! It was so easy

  27. This pie kind of blows my mind. I made it and served it after four hours. None of us liked it. Actually, I found it rather disgusting. None of us took more than one slice. Still, I hate to throw away food, so I saved it and we tried it again the next day. I expected it to be a sad experience, but everyone LOVED it. I guess we just needed it to sit a bit longer so the caramel could get a chance to sink in more. It’s a mystery. I will make this pie many, many more times, I will just make sure to make it a day before I serve it, haha. It really turned out super yummy in the end I don’t know if I made the pie in some kind of weird way for it to need longer time to sit, but since it turned out so delicious in the end, I will remake it in the exact same way

  28. This is the 9th recipe I’ve made from your site. Every single one has been a hit! It is true this pie is super easy to make. Gooey, rich, and delicious. I used an Emile Henry deep dish pie pan. When I poured in the dulce de leche I was worried that I should have used a smaller pie pan, but it ended up being just right since it is so rich, you don’t need very thick (tall) pieces. You are awesome!

  29. Molly Mitchell says:

    Hi Sally,

    Would it help the pie set faster by putting it in the freezer for an hour?

    Many Thanks,
    Molly

    1. No, it needs the time in the refrigerator to set properly.

  30. I’ve made this several times before, and each time had rave reviews, but I want smaller portions…can I make the recipe into mini banoffee pies?
    P.S. If you don’t see this before I make them, I’ll report back on how they went 😉

    1. Yes, mini pies would work!

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