This Easy Banoffee Pie recipe brings together the luscious combination of bananas, rich caramel, and freshly whipped cream atop a buttery biscuit base. It’s a no-bake dessert that’s perfect for any occasion, from dinner parties to weeknight indulgences. Simple to make yet stunning in flavor, it’s a treat everyone will love.
Why You’ll Love This Recipe
- No baking required – super convenient
- Quick to assemble with minimal ingredients
- Perfect balance of creamy, sweet, and fruity flavors
- Great use for ripe bananas
- Can be made ahead of time
- Beautiful presentation with minimal effort
- Easily customizable
- A favorite for all ages
- Great for summer or anytime you want a chilled dessert
- No special equipment needed
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Base:
- Digestive biscuits or graham crackers
- Melted unsalted butter
For the Filling:
- Canned caramel or dulce de leche
- Ripe bananas, sliced
For the Topping:
- Heavy whipping cream
- Powdered sugar (optional)
- Vanilla extract (optional)
- Grated chocolate or cocoa powder (optional garnish)
directions
- Make the crust:
Crush the biscuits finely and mix with melted butter until it resembles wet sand. Press firmly into the bottom and sides of an 8-inch pie dish. Chill in the refrigerator for at least 10–15 minutes. - Add the caramel layer:
Spread an even layer of canned caramel or dulce de leche over the chilled base. Return to the fridge while preparing the next layer. - Add bananas:
Slice the ripe bananas and arrange them over the caramel layer in a single or double layer depending on your preference. - Whip the cream:
In a bowl, whip the heavy cream until soft peaks form. Optionally, add powdered sugar and vanilla extract to taste. Continue whipping until stiff peaks form. - Top and garnish:
Spread the whipped cream over the banana layer. Garnish with grated chocolate, cocoa powder, or even caramel drizzle if desired. - Chill and serve:
Chill for at least 1 hour before serving. Slice and serve cold.
Servings and timing
Servings: 8–10 slices
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Variations
- Chocolate crust: Use crushed chocolate cookies instead of digestive biscuits
- Nutty flavor: Add crushed pecans or walnuts to the base or sprinkle over the top
- Coffee twist: Mix instant coffee powder into the caramel for a mocha flavor
- Mini pies: Use cupcake tins to make individual servings
- Boozy version: Add a splash of rum or Irish cream to the whipped cream
storage/reheating
Store covered in the refrigerator for up to 3 days. Bananas may darken slightly but will still taste delicious. This pie is not suitable for freezing due to the bananas and cream. No reheating is needed as it’s served cold.
FAQs
Can I use homemade caramel instead of canned?
Yes, homemade caramel or dulce de leche works great and adds a richer flavor.
What type of bananas should I use?
Use ripe but firm bananas—they should be sweet without being mushy.
Can I make this pie ahead of time?
Yes, you can prepare it up to 24 hours in advance. Just add the whipped cream closer to serving time for best texture.
How do I keep the bananas from browning?
Lightly brush or toss the sliced bananas with lemon juice to slow oxidation.
Can I make it gluten-free?
Yes, simply use gluten-free biscuits for the base.
Is it possible to use store-bought whipped cream?
You can, but freshly whipped cream gives a much better texture and flavor.
Can I add more toppings?
Absolutely—try chopped nuts, caramel drizzle, or chocolate shavings.
What kind of pan should I use?
An 8-inch loose-bottom pie dish or springform pan works well for easy slicing.
Can I freeze Banoffee Pie?
It’s not recommended to freeze due to the fresh bananas and whipped cream.
Do I need to bake the crust?
No, the base is no-bake and sets perfectly after chilling in the fridge.
Conclusion
This Easy Banoffee Pie with Caramel and Cream is the ultimate no-fuss dessert. With layers of buttery crust, gooey caramel, sweet bananas, and fluffy whipped cream, it’s a dream to make and even better to eat. Whether for a quick family dessert or an impressive treat for guests, this recipe never disappoints.
Description
This Easy Banoffee Pie is a no-bake dessert made with a buttery biscuit crust, rich caramel filling, sliced bananas, and fluffy whipped cream. It’s sweet, creamy, and comes together with just a few simple ingredients—perfect for when you want an impressive dessert without the fuss.
For the crust:
For the caramel layer:
For the topping:
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Make the crust: Mix biscuit or graham cracker crumbs with melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while you prepare the caramel.
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Make the caramel: In a saucepan over medium heat, melt butter and brown sugar. Stir until dissolved, then add sweetened condensed milk. Bring to a gentle boil, stirring constantly, and cook for 2–3 minutes until thickened and golden. Remove from heat and let cool slightly.
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Pour the caramel over the chilled crust and spread evenly. Let it cool to room temperature, then refrigerate for at least 1 hour until set.
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Once the caramel has chilled, arrange banana slices over the top in a single layer.
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Make the whipped cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Spread whipped cream over the banana layer. Garnish with grated chocolate if desired.
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Chill until ready to serve. Slice and enjoy!
Notes
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Make sure the caramel is fully cooled before adding bananas and cream to keep the layers neat.
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For a shortcut, use store-bought dulce de leche instead of making caramel from scratch.
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Best enjoyed the day it’s made, but will keep in the fridge for up to 2 days.