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This is a super simple cheat’s version of homemade Banoffee Pie. Perfect for bakers and novices alike, this is actually a NO BAKE recipe and involves a shameless shortcut, meaning we can whip this delicious dessert up in about 15 minutes (yes, really).
I LOVE having this dessert up my sleeve for when I need a quick but impressive pudding on the table.
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.
I realised that I could create a recipe for this much-loved British pie that involved only 5 INGREDIENTS, and could be made using a major time-saving shortcut that didn’t compromise on quality. Dangerous, right?!
That secret, my friends, is tinned caramel 🙌 (and it’s available in most UK supermarkets).
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 super-quick, ultra impressive, totally divine and indulgent banana-and-toffee-dessert-marriage.
Why you’ll love this Banoffee Pie recipe
⭐️ Made in under 15 minutes
⭐️ Looks and tastes super impressive
⭐️ Only 5 ingredients
About this Easy Pie recipe
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 Seventies, 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.
The usual method of making your own caramel is to gently and carefully boil up butter, sugar and condensed milk until it turns to thick and gooey caramel. But these days we have the bonus of being able to buy it ready-made in a tin, and it’s just as good.
Just to get one thing straight from the off, this is not a neat, take a tidy slice kind of pie. It’s soft and delicious and spoonable.
Maybe not to everyone’s taste if you like neat and precise, but I’m all about the shortcuts where possible. Not having to boil sugar and make my own caramel is DEFINITELY a good shortcut for me.
Ingredients for Banoffee Pie
- Gingernut biscuits – You can use another kind of biscuit if you prefer, but bear in mind you may need to adjust the amount of butter to get the right ‘sandy’ consistency (the ginger flavour does definitely add something though)
- Butter – Unsalted or salted is fine. I like a bit of salt added for a savoury element to the flavour. If you use a food processor to blitz the biscuits, you may need a little less butter (they absorb more when they are finer)
- Tin of caramel – Be sure to buy CARAMEL and not condensed milk! Whether you want to use one or two cans is up to how big you want it to be
- Bananas – Add a little tang and stop them going brown and sticky by tossing them in lemon juice before putting on your pie
- Double cream – This will need to be whipped until firm but still flopping and soft. So, holding its shape but not starting to look lumpy
- Vanilla extract – Optional
- Icing sugar – Optional
- Dark chocolate shavings – I use a vegetable peeler to make chocolate curls on top. You could also use cacao powder. Not vital but a nice touch
How to make Banoffee Pie
- Mix the crushed biscuits with the melted butter and press firmly into a tin using the back of a spoon. If you have time, chill for 30 minutes.
- Spoon the caramel into the biscuit base and smooth over. If you have time, chill or pop into the freezer for an hour or until you are ready to serve.
- Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
- Add chocolate sprinkles if you’re using them and serve.
Other recipes with ripe bananas
- Peanut Butter & Banana Breakfast Cookies
- Banana Muffins
- Homemade Frozen Banana Lollies
- Banana & Peanut Butter Cupcakes
- Banana Cake with Chocolate Chips
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 for making Banoffee Pie
Caramel
Use two cans of caramel instead of one if you want a WHOPPER of a pie!
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.
How to make caramel for Banoffee Pie
There are plenty of instructions on the internet, but it might not surprise you that I have my own cheat’s version of making caramel from scratch! It’s a Slow Cooker Caramel recipe. It’s not as easy as straight from a tin, but it’s there if you want it.
Banoffee Pie FAQs
This recipe uses caramel from a can, which is made in exactly the same way you’d make it at home. But saves time and faff. It’s a great shortcut but it is not as solid.
I accept this as a pay off, that this pie will need to be semi scooped rather than sliced, and I am a-okay with that as it’s so quick.
If you really want it to be more solid, you can freeze the base (without bananas or cream) for an hour before serving.
Two options here:
1. Use a loose bottomed tart dish as I did and attempt to remove it from the tin. HOWEVER, you do risk the sides falling down under the weight of the caramel (what a way to go 😆). It’s easier to slice this way. I don’t bother trying to remove the bottom of the tin before serving.
2. Use a Pyrex-type pie dish. This is much more forgiving if the side of the pie collapse BUT is harder to slice to serve. If you don’t mind ‘dolloped’ servings, this is all good.
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 for something summery?
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).
Easiest Ever Banoffee Pie! {5 Ingredients}
Ingredients
- 300 g Gingernut biscuits, Crushed (See notes).
- 100 g Butter, Melted (See notes).
- 397 g Can of caramel, (See notes).
- 3 Bananas, Peeled and sliced (See notes).
- 300 ml Double cream, Whipped (See notes).
Optional:
- 2 tsp Vanilla extract, (See notes).
- 2 tbsp Icing sugar, (See notes).
- 100 g Dark chocolate, (See notes).
Instructions
- Mix the crushed biscuits with the melted butter and press firmly into a tin using the back of a spoon. If you have time, chill for 30 minutes.
- Spoon the caramel into the biscuit base and smooth over. If you have time, chill or pop into the freezer for an hour or until you are ready to serve.
- Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
- Add chocolate sprinkles if you're using them and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!