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


  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? Stay tuned for more pie recipes all week long for Pie Week, including the November Baking Challenge!

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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


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.


  • 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


  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.


  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 | Eat Dessert First Fork
  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


  1. Karen Frederick says:

    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?



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

  2. Jordana Mclaughlin says:

    What size is the pie pan?

    1. 9-inches. You can use deep dish style or regular.

  3. 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!

  4. Randi Janes says:

    Hi Sally! How many standard cans of sweetened condensed milk will yield the amount for the recipe? Looking forward to making this!

    1. Hi Randi! Just one standard can.

  5. 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.

  6. 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!!! 😀

    1. I used to work as a pastry chef in a hotel in Bournemouth, UK. We served a choice of a single hot dessert requested from wait staff, or a buffet-style choice of 5 cold desserts, with a new selection daily. So there were always lots of leftovers for the front of house staff to take advantage of the next day. Banoffee Pie is the only type they used to fight over 😀

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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.

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

  13. 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.

  14. Steve G (in Boston) says:

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

  15. Kesia Rozzett says:

    Hi Sally,

    I’m from Brazil and I LOVE your blog. You might have heard we are condensed-milk addicted here. Most of our traditional recipes use this rather simple, practical ingredient. Also, because we are in Latin America Dulce de Leche is a hit. So, I have cooked dulce de leche from a can of condensed milk multiple times in my life. I would say the shortcut to this shortcut is to use a pressure cooker (something we are very used to using to prepare our daily meals). The trick is to remove the labels (and glue) from the can and cover it up with water (2-3 fingers above the can). Then you close the pressure cooker and after the pressure is on, you count 40 minutes. Turn it off and leave it cooling inside the pressure cooker until all the pressure is gone. Ohhhhhh it’s so yummy!! I add a little salt and a little vanilla afterwards and it’s a perfect, cheap dulce de leche. Love it.

  16. 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

  17. 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.

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

  19. 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

  20. Sundus Bhatti says:

    Only one can of condensed milk is needed?

    1. Correct.

  21. 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!

  22. Molly Mitchell says:

    Hi Sally,

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

    Many Thanks,

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

  23. 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!

      1. Awesome, thank you!

  24. I made these as mini banoffee pies using the same recipe but in a regular muffin-pan. They were absolutely delicious and still a big hit, but I had to make the bases quite thick, otherwise they crumbled and didn’t hold together. Any tips on how to have thinner bases and prevent this from happening next time?

  25. may I know other than Banana, what kind of fruit you will use?

  26. Hey Sally! I’m from Brazil and we eat a lot of Dulce de Leche. I want to share with you a common way to make it that it’s even easier. You just put the can of condensed milk (without opening it) in the pressure cooker for 30 min on low heat with enough water to cover the can. Let it cool down (very important step because you can burn yourself), better to do it the day before, and when you open the can you have Dulce de leche!

  27. Hi Sally,

    Eaglebrand is the most popular sweetened condensed milk brand we use in Canada. They now make a Dulce de Leche as well. You can find it in the sweetened condensed milk and evaporated milk area of the baking aisle in most grocery stores. Not sure why they didn’t come out with it before now but certainly saves a lot of time – safer than boiling sweetened condensed milk too 🙂

  28. Hi From Philippines here. omg! I loved this recipe so much. We call dulce de leche YEMA here and condensed milk has been in every sweet staple dish we have. Just had a problem with my Dulce De leche I was trying to achieve your brown caramel color mine didnt, and wasnt really that spreadable. I poured 2 tbsp of cold water so make it softer.

    I have been your fan since last year and you are my inspiration. My first success was your Super Moist Carrot Cake recipe it was the BOMB!!! Everybody loved it! Thank you so much! ❤️

  29. Hi! Well, I’ve read through all the comments and I seem to be the only one that failed at making this pie and I’m trying to figure out what happened because I was so excited to try it! My pie was basically soup. I baked the graham cracker crust, let it cool for about a half hour, and then poured a can of dulce de leche over top of the crust. I added the bananas on top and then piped on the homemade whipped cream. I followed everything exactly as written. I’m thinking It had to have been the whipped cream.. it didn’t hold up? I did pipe it on.. got too warm? I I refrigerated it for approx 8 hours before “cutting” into it. It was inedible unfortunately. Any suggestions on what happened??

    1. Hi Ashley, I’m just seeing your question now so my apologies for the delay responding. It sounds like the whipped cream could have gotten a little warm somewhere in the assembly process. Was your dulce de leche or pie crust still pretty warm at all? What method did you use for the dulce de leche? I wonder if it wasn’t thick enough.

  30. GoodDay Sally!
    I was wondering if i could use your All Butter Pie Crust instead of the graham cracker crust here (i cannot get any in S.A), as i have the 2nd half disc leftover and i cant decide what to use with it.
    I am using the 1st disc for the Coconut Cream Pie.
    Can’t wait to try it!


    1. Stephanie @ Sally's Baking Addiction says:

      Yes you can use that crust and follow the tips on the post for blind baking it. Enjoy!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally