Name: Easy Banoffee Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: British
Ingredients: 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers); 1/4 cup (50g) granulated sugar; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/4 cups dulce de leche; 2 large bananas, sliced; 2 cups (480ml) cold heavy cream or heavy whipping cream; 1/4 cup confectioners’ sugar or granulated sugar; 1 teaspoon pure vanilla extract; Optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

There’s something so comforting about the smooth sweetness of bananas paired with caramel and cream. This Easy Banoffee Pie Recipe captures that magic in a dessert that’s as impressive as it is straightforward to make—trust me, it’s a showstopper at any gathering.

The image shows a close-up of a partially eaten pie in a clear glass pie dish, placed on a white marbled surface. The pie has four visible layers: the bottom layer is a crumbly golden-brown crust, above that a sticky caramel layer, then a layer of sliced bananas arranged in a single row, and finally a thick, fluffy white whipped cream topping with small piles and peaks. On top of the whipped cream, there are thin dark brown chocolate shavings scattered unevenly. The edge of the pie is slightly crumbly where a slice has been removed, revealing the inside layers clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Banoffee Pie Recipe
Top Tip
How to Serve Easy Banoffee Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Banoffee Pie Recipe

Why You'll Love This Recipe

What I adore about this Easy Banoffee Pie Recipe is how it blends simple ingredients into a rich, luscious dessert that doesn’t require tons of fuss or fancy skills. It’s a bit of indulgence with a homey vibe, and it’s always a crowd-pleaser.

Simply Stunning: The combination of caramel, bananas, and whipped cream is unbelievably delicious and looks gorgeous with minimal effort.
Quick Prep: You can whip this pie together in under 30 minutes, making it perfect for last-minute parties or a sweet treat on a weeknight.
Versatile Ingredients: You’ll likely already have most of the ingredients on hand, which makes the recipe both budget-friendly and fuss-free.
Make-Ahead Friendly: It tastes even better after chilling, so you can prepare it a day in advance and skip the stress.

Ingredients & Why They Work

Every ingredient here plays a crucial role in creating the balanced textures and flavors that make banoffee pie irresistible. Grab the best quality bananas that are firm and ripe, and don’t skip the dulce de leche—it’s the heart of this pie’s caramel charm!

Flat lay of a small white ceramic bowl filled with fine golden-brown graham cracker crumbs, a few loose sheet graham crackers stacked neatly, a small white ceramic bowl holding granulated sugar sparkling in natural light, a small white bowl with melted golden butter glistening, a small white bowl with rich caramel-colored dulce de leche smooth and glossy, two large ripe bananas sliced into even rounds arranged artfully, a small white bowl of thick cold heavy cream with soft peaks, a small white bowl with fine white confectioners’ sugar, and a small white bowl containing clear pale vanilla extract, all ingredients placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham Cracker Crumbs: These give the crust a sweet, crunchy base that pairs perfectly with the soft toppings.
Granulated Sugar: Just enough added sweetness to the crust for balance without overpowering.
Unsalted Butter: Melts into the crumbs to create a rich and compact crust that holds together well.
Dulce de Leche: The secret sauce—its creamy, caramel flavor is what makes this pie truly special.
Bananas: Use ripe but firm bananas to avoid mushiness and keep nice layers.
Heavy Cream: Whipped to fluffy perfection, it adds lightness and a creamy finish.
Confectioners’ Sugar: Sweetens the whipped cream without any graininess.
Pure Vanilla Extract: Boosts all the flavors with warm, aromatic notes.
Optional Toppings: Chocolate shavings, chopped nuts, or toffee bits add texture and a bit of extra indulgence.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I keep to the classic version most times, I love playing around with this banoffee pie to suit what’s in my pantry or my mood. You should definitely feel free to swap out toppings or even tweak the crust.

Chocolate Flair: I sometimes add a layer of melted dark chocolate between the crust and dulce de leche—it gives a slight bitterness that cuts through the sweetness beautifully.
Nutty Crunch: Chopped pecans or hazelnuts on top add delightful texture and balance.
Dairy-Free Option: Use coconut cream instead of heavy cream for a coconut twist, perfect if you’re avoiding dairy.
Individual Servings: I’ve also made this in small mason jars for easy portion control and cute presentations at parties.

Step-by-Step: How I Make Easy Banoffee Pie Recipe

A close-up of a slice of banana cream pie on a white plate set on a white marbled surface. The pie has four layers: a thick golden brown textured crumb crust at the bottom and sides, topped with a soft, shiny light brown caramel layer with smooth sliced banana pieces nestled inside, then a thick fluffy white whipped topping layer with a slightly uneven, soft texture, garnished with a few thin dark chocolate curls on top. In the blurred background, more pie slices can be seen on a wooden board. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

I start by pulsing graham crackers in my food processor until they’re a fine crumb—if you don’t have one, just crush them in a sealed plastic bag with a rolling pin. Mixing in the sugar and melted butter, I make sure to break any clumps for an even crust. Patting the crumbs gently into the pie dish is key; you want an even layer that holds together but isn’t rock hard. I like to use the back of a measuring cup to flatten and smooth the crust gently, then bake it for 15 minutes until it’s lightly golden—not too dark, or it will taste burnt.

Step 2: The Magic of Dulce de Leche

Once the crust cools, spreading the luscious dulce de leche evenly is one of my favorite moments. It’s thick and glossy, almost like a luxurious caramel sauce made in advance. No shortcuts here—it makes the pie sing! I spread a generous layer, but if you prefer it less sweet, a thinner coat will still do the trick.

Step 3: Layering the Bananas

Next, I slice bananas into thick, even rounds and layer them carefully over the dulce de leche. For a neater presentation, I usually do one thinner layer, but doubling up creates extra banana goodness in every bite. Just be gentle so the slices don’t smoosh.

Step 4: Whipping the Cream to Fluffy Peaks

This is where the pie transforms from rich to airy. I whip the heavy cream, sugar, and vanilla until medium peaks form—that’s the perfect texture for spooning or piping on top without it being too stiff or runny. It takes only a few minutes with a mixer, and you can smell the vanilla as it whips up, which always makes me smile.

Step 5: Assembly & Chilling

Finally, I spread the whipped cream lovingly over the bananas, making sure to cover every inch. Then it’s into the fridge uncovered for at least two hours. This wait might be the hardest part because the pie needs time to set and for the flavors to marry. I find chilling overnight makes it taste even better.

Top Tip

Over the years, I’ve learned that a few small tricks can make your Easy Banoffee Pie truly shine and hold together beautifully.

Crust Pressure: Don’t press the graham crumb crust too firmly—just gentle but firm enough to hold when sliced. Too hard and it’ll be tough to eat.
Banana Selection: Choose ripe bananas with a bit of firmness to avoid a gooey mess that can make the crust soggy.
Whip to Medium Peaks: Stop whipping when the cream holds shape but is still silky—over-whipping causes it to turn grainy or even separate.
Chill Well: Serving it too soon means the layers won’t set, so give it those couple of hours in the fridge for the best texture and flavor meld.

How to Serve Easy Banoffee Pie Recipe

Garnishes

I usually keep garnishes simple but impactful—freshly grated dark chocolate shavings add a bittersweet counterpoint that I adore. Sometimes I sprinkle chopped toasted pecans for crunch or some toffee bits for that extra caramel kick. These little extras don’t take long, but they elevate the pie's look and texture wonderfully.

Side Dishes

This pie is quite a treat on its own, but I’ve served it with lightly brewed coffee or a small scoop of vanilla bean ice cream for extra indulgence. If you want something light, a fresh mint sprig on the side brightens things up.

Creative Ways to Present

For special occasions, I’ve layered this pie in clear glasses to show off each decadent layer, which gets lots of compliments. You can also pipe whipped cream with a star nozzle on top for a fancy swirl effect or decorate the edges with chocolate curls for a festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover banoffee pie is just as delicious the next day. I cover it loosely with plastic wrap or a pie dome and keep it in the fridge. It holds up well for up to five days, though honestly, it rarely lasts that long in my house!

Freezing

Freezing banoffee pie isn’t my first choice because the texture of the bananas and whipped cream can change on thawing, but if you need to, freeze it uncovered for a couple of hours to firm it up, then wrap well. Thaw in the fridge overnight before serving.

Reheating

This pie is best served cold or at room temperature, so no reheating needed. If you want to loosen the dulce de leche a bit, just let it sit on the counter for 10-15 minutes before diving in.

Frequently Asked Questions:

Can I make banoffee pie without dulce de leche?

While dulce de leche is the classic ingredient that provides that rich caramel flavor, you can substitute it with caramel sauce or even a good quality butterscotch spread for a similar effect. Homemade dulce de leche is easy to make by slow-cooking sweetened condensed milk if you want to try that route.

What’s the best way to prevent a soggy crust?

The key is not packing the crust too tightly and making sure you bake and completely cool it before adding any wet fillings. Using firm bananas and chilling the pie uncovered helps the crust stay crisp longer. If sogginess is a concern, adding a thin layer of melted chocolate on the crust before spreading the dulce de leche creates a moisture barrier.

Can I use frozen bananas for this pie?

I don’t recommend frozen bananas since they tend to be mushy when thawed, which makes the pie watery and less appealing. Fresh, ripe but firm bananas really give the best texture and flavor for layering in this recipe.

How long can I prepare banoffee pie ahead of time?

You can prepare the pie up to one day in advance, which gives the flavors time to meld beautifully in the fridge. Just keep it uncovered while chilling so the crust stays crisp. After that, cover it loosely and keep refrigerated until serving.

Final Thoughts

I will always return to this Easy Banoffee Pie Recipe whenever I want to whip up a quick yet elegant dessert. The blend of textures and flavors—crumbly crust, silky caramel, fresh bananas, and fluffy cream—is just unbeatable. Give it a try for your next get-together or cozy night in. Honestly, you’ll find yourself making it again and again, just like I have!