Jump to Recipe →

This post may contain affiliate links.

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!

A pie made with bananas, caramel and cream with a biscuit crust and grated chocolate on top, ready to eat.

This Banoffee Pie recipe came about when I had a glut of bananas going soft and I wanted to try and make a proper dessert using them up, because while I love a Banana Cake, I see that more as a snack than an after-dinner delight. 

I didn’t think this would work in one of my trusty cheesecakes, but – aha! – the next best thing had to be a Banoffee Pie. 

Similar in that it has a crunchy, biscuity base and whipped cream, but different in that it has a banana-and-toffee-dessert-marriage instead. Totally divine and indulgent, and right up my street.

This recipe shows you how to get it right, every time. It’s simply a case of layering it up and making sure you set each ingredient properly in between (to ward off any sogginess).

So it turns out bananas are good to go for far more than bread or muffins… I also remembered about Banana Split and Nice Cream too!

Why you’ll love this Banoffee Pie recipe

⭐️ Looks and tastes super impressive

⭐️ Simple ingredients

⭐️ Classic family favourite!

A slice of Banoffee Pie on a dessert plate with a cake fork at the side.

Recipe 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

I like to grate some chocolate (or use a vegetable peeler) to make curls on top of my pie, or add a sprinkle of cocoa to top instead.

Ingredients for Banoffee Pie

The ingredients for Banoffee Pie laid out on a counter top.
  • 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

Melted butter and crushed digestives in a glass bowl.

1. Melt the butter and mix well together with crushed digestives, as per the full recipe below.

Crushed digestive biscuits being flatted into a flan tin with two hands holding a spoon.

2. Press the biscuit mixture firmly into a flan tin with the back of a spoon and chill.

Condensed milk being added to a pan of brown liquid for making caramel, with a hand pouring it in.

3. Gently melt the butter and sugar, until the sugar is dissolved. Add the condensed milk. Bubble until thick as per recipe below.

A banoffee pie with banana slices being filled on top.

4. Pour this onto your chilled base, return to the fridge. When set, add the bananas.

A dollop of whipped cream being put on top of a half-assembled Banoffee Pie with a hand spooning it on.

5. Spoon the whipped cream on top and spread evenly.

Two hands grating chocolate over a finished Banoffee Pie.

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.

More Banana Recipes…

FAQs

What is Banoffee Pie?

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.

What dish should I use for the Banoffee Pie?

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.

Do you have any other quick desserts?

I sure do! My favourite quick one has to be Lemon Posset.

Or you could 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).

A Banoffee Pie from above, ready to serve, with a slice already cut out.
Save Pin Print
4.96 from 41 votes

Banoffee Pie

By Sarah Rossi
This homemade Banoffee Pie is a perfect NO BAKE dessert that's impressive and can be made ahead of time. Perfect for banana and caramel lovers!
Prep Time: 30 minutes
Chilling: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 People

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

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 

  • Make the base: 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.
  • Make the caramel: 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.
  • Add the bottom layer: Spoon the caramel into the biscuit base and smooth over. Chill for a minimum of 1 hour.
  • Layer it up: Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).
  • Optional topping: Add chocolate shavings if you're using them and serve.

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

Digestive biscuits: You can use any other type of dry biscuit you fancy, but you may need to adjust the amount of butter to get the right ‘sandy’ consistency as some will be more ‘damp’ than others. You can substitute these for graham crackers if you’re in the USA.
Bananas: If you want to stop your bananas going brown and sticky, and also add a ‘tang’ you can toss them in a little lemon juice before putting on top of the pie.
Double cream: Whip until firm but still floppy and soft. It should hold its shape but not be starting to look ‘lumpy’. If you’re in the USA you can use heavy cream.
Vanilla and icing sugar: You can add these to the cream before whipping if you have them. They add another flavour element but they aren’t vital.
Chocolate: I like to finish with some dark chocolate, curled using a vegetable peeler on top. You could use sprinkles or cocoa powder if you prefer. Again, not vital but a nice touch.

Nutrition

Calories: 601kcalCarbohydrates: 57gProtein: 7gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 351mgPotassium: 384mgFiber: 2gSugar: 40gVitamin A: 1269IUVitamin C: 4mgCalcium: 193mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.

Additional Info

Course: Dessert
Cuisine: Family Food
Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

This post was originally published on July 17, 2025 and updated later to make improvements.

Categorized as:
, , , , , ,

Still deciding What's for Dinner?

I have written 4 Sunday Times Bestselling books to make YOUR life easier!

Get Them Here

More Recipes

Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

Welcome!

Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

More About Me
4.96 from 41 votes (24 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

  1. At last. A sensible easy to follow recipe without having to view other unwanted rubbish. Thankyou

    Reply

  2. 5 stars
    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!

    Reply