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This is Banoffee Pie is my tried and tested, foolproof recipe that is delicious every time. Buttery biscuit base, rich homemade caramel, topped with banana, cream and chocolate – what a winner!
Banoffee Pie became my go-to when I was searching for an ideal I-have-no-time-to-spare pudding that involved all the flavour but none of the faff.
Really it’s a case of building up your ingredients before serving, and that’s it. But here are a few tips and tweaks to make sure you get the best out of your ultra impressive, totally divine and indulgent banana-and-toffee-dessert-marriage.
Why you’ll love this Banoffee Pie recipe
⭐️ Looks and tastes super impressive
⭐️ Simple ingredients
⭐️ Classic family favourite!
Sarah’s Notes
What has now become a British classic dessert, the Banoffee Pie (named so because of the combo of banana and toffee flavour) came about during the 1970s, and has remained a pudding staple ever since.
It has a biscuit base (like a cheesecake) and a topping of bananas, thick whipped cream and a caramel sauce.
Ingredients for Banoffee Pie
- Digestive biscuits – You can use another kind of dry, plain biscuit if you prefer (ginger nuts maybe?). If you are in the USA, you can use Graham Crackers as an equivalent.
- Butter – Unsalted. If you use a food processor to blitz the biscuits, you may need a little less butter (they absorb more when they are finer).
- For the caramel – Soft dark brown sugar, butter and condensed milk (NOT evaporated milk!).
- Bananas – Try to use ripe bananas for sweetness if possible.
- Double cream – This will need to be whipped until it forms soft peaks.
- Dark chocolate shavings – I use a vegetable peeler to make chocolate curls on top. You could also use cocoa powder.
- Salt – This balances out the sweetness.
How to make Banoffee Pie
1. Melt the butter and mix well together with crushed digestives.
2. Press the biscuit mixture firmly into a flan tin with the back of a spoon and chill.
3. Gently melt the butter and sugar, until the sugar is dissolved. Add the condensed milk. Bubble until thick as per recipe below.
4. Pour this onto your chilled base, return to the fridge. When set, add the bananas.
5. Spoon the whipped cream on top and spread evenly.
6. Finish off with chocolate shavings.
Leftovers
How long does Banoffee Pie last in the fridge? You can keep leftovers in the fridge for 3 days (if there is such a thing!)
Can Banoffee Pie be frozen? This recipe will not freeze well, I don’t recommend.
Top Tips
Lemon juice
Toss your banana slices in lemon juice before putting them in the pie if you don’t want them to go brown.
Extras
Add vanilla and/or icing sugar to your cream before whipping for additional flavour.
Chocolate on top
Grate some chocolate (or use a vegetable peeler) to make curls on top of your pie, or add a sprinkle of cocoa to top the pie.
More Banana Recipes…
Breakfast
Breakfast Cookies
Sweet Things
Banana Split
Sweet Things
Banana Muffins
Sweet Things
Banana Cake {FOOLPROOF Recipe}
FAQs
I would definitely recommend using a removable base flan dish to make it easier to remove from the tin.
This is the one that I use and recommend Masterclass 23cm Fluted Flan Dish.
I sure do! Try this super easy Yoghurt Pot Cake (no scales needed), my Slow Cooker Apple Crumble or my Easy Lemon Drizzle Cake. Or how about my Cherry Pie or Eton Mess for something fruity?
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Banoffee Pie {Foolproof Recipe!}
Ingredients
For the base:
- 200 g (11 oz) Digestive biscuits, Crushed
- 100 g (3.5 oz) Unsalted butter, Melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g (14 oz) Can of condensed milk, 1x tin
For the topping:
- 2 Bananas, Peeled and sliced
- 300 ml (1.25 cups) Double cream, Whipped
- 10 g (3.5 oz) Dark chocolate, (See notes)
Optional:
- 2 tsp Vanilla extract, See notes
- 2 tbsp Icing sugar, See notes
Instructions
- Mix the crushed biscuits with the melted butter and salt until well combined, and press firmly into a 23cm removable base flan tin using the back of a spoon. If you have time, chill for 30 minutes.
- Put the butter and sugar into a small, non-stick saucepan, over a low heat. Stir continuously while they melt. When the sugar has dissolved to liquid, add the condensed milk. Now, turn the heat to medium and continue stirring, letting the caramel bubble rapidly for about 1 minute. It should be thick and golden.
- Spoon the caramel into the biscuit base and smooth over. Chill for a minimum of 1 hour.
- Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
- Add chocolate shavings if you're using them and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
At last. A sensible easy to follow recipe without having to view other unwanted rubbish. Thankyou
Absolutely wonderful. I thought there wouldn’t be enough butter in the base so added slightly more, but it all worked out beautifully. Even when I made a mini-noffee (without the banana) in a small side dish for my daughter.
My 3 year old grandson loved helping to bash up the biscuits in a freezer bag with a rolling pin!
What size tin should I use please?
Easy to make!
But can you tell me long it lasts as I want to do it for a party?”
Cant see any guidance on tin size anywhere in recipe ??
Was just making it ive put the bananas on base then Carmel will this not work mar
I used pre prepared sweet pastry case. It was delicious quick and easy
Delicious, they all loved it and ask for it regularly!
HI! I love your work! This looks amazing I am definitely going to make a lot of dishes on here.
Can I freeze this once made?
No, the cream won’t freeze well, sorry!