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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!
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!
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
- 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, as per the full recipe below.
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.
More Banana Recipes…
Sweet Things
Banana Split
Sweet Things
Banana Muffins
Sweet Things
Banana Cake {FOOLPROOF Recipe}
Desserts
Nice Cream
FAQs
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.
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! 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).
Banoffee Pie
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 17, 2025 and updated later to make improvements.
Recipe says “FOOLPROOF” :
2 fools made it and it was delish !!
Hi
I’m hoping to make this tomorrow . It looks amazing . Just one question ! Is it easy to remove from the pan
Hi Pauline, yes! I would definitely recommend using a removable base flan dish to make it easier to remove from the tin.
I just made this pie today. My husband and I tested it and Loved it right after the first bite. Each layer complimented the pie harmoniously. I followed the direction verbatim, with the exception of the crust. I used the alternate recommendation of using graham crackers. It is truly a foolproof recipe. Thank you for sharing!
Simple to make but enjoyed by everyone.
Great, tasty, easy recipe.
I use a good chunk of grated dairymilk on top of the vanilla, icing sugar whipped cream.
Thank you Sarah!
Absolutely delicious and so easy. Thank you as always for giving me the confidence to cook for friends and family.
Yum 😋
This worked really well and was enjoyed by the family. Defo a delicious treat. As always it’s a five star from me 😆🥰
Lovely recipe , I also use strawberries sliced instead of bananas.
Thanks so much for your lovely feedback Shirley!
Delicious and clear instructions, thanks!
I added a handful of crushed pecans to the base and Nescafé to the cream. It was phenomenal!
Truly tastes lovely, I followed the optional tips too (flavouring the cream and putting lemon on the bananas) and it was delicious. Great instructions and pictures too, however I found this dessert to be very sweet. Despite this I would make this again and recommend this recipe to others, just with less sugar as a personal preference
Very good recipe, and very simple to make.
I didn’t add any sugar in my whipped cream, which resulted in a pie that was not too sweet. There was just a problem with my caramel, as it was not thick enough I think, so the slices of pie were not very neat. But everything tasted delicious nevertheless.