Banoffee Pie

Love bananas and cream? This banoffee pie recipe is for you! It’s simple to make and results in a delicious dessert everyone will love.

If you are looking for a delicious, show-stopping dessert to make this weekend, look no further than our banoffee pie recipe.

This delectable and impressive dessert is one of the most popular recipes in England, and it’s now become a favourite around the world. With layers of buttery crust, creamy caramel filling, fresh banana slices, whipped cream topping and just enough chocolate sprinkled on top – what’s not to love?

Not only is it an easy recipe that requires simple ingredients that you may already have in your kitchen; it also packs serious flavour!

We promise this exquisite treat will win over your family and friends every time – so try out our banoffee pie recipe today!

How to Store Banoffee Pie

Banoffee Pie may be stored in the fridge for up to 3 days in airttight, but it cannot be stored in the freezer.

It is best served the same day it has been prepared. Remove the banana toffee pie from the fridge and allow it to stand at room temperature for 10 minutes before serving. Cut Banoffee Pie into wedges with a sharp knife. Ensure you get both banana and caramel in each slice of Banoffee pie.

How to Make Homemade Toffee Sauce

To make the homemade toffee sauce (or homemade dulce de leche) as a filling for this pie.

If you want toffee sauce, melt 1/2 Cup butter in a medium heavy bottomed saucepan, then stir in 1/2 cup brown sugar.

Cook over low heat, stirring constantly, until the butter and sugar look smooth. Add a can of sweetened condensed milk and bring to a gentle simmer, stirring constantly.

Cook until the mixture turns a deep, creamy caramel brown.

If you want Dulce de leche, cook only the condensed milk until it turns brown. Be sure to stir constantly so it heats up evenly.

About the Ingredients for Banoffee Pie

Crust – We used a pre-made graham cracker crust as it is both easy and delicious. A homemade crust made with digestive biscuits and melted butter in a tart pan or 9-inch pie plate is delicious, but a little more work. Whether you go with a buttery graham cracker crust, or crushed biscuits, you just can’t go wrong.

Dulce de Leche – This is the easiest way to make the toffee filling. The original recipe involved boiling an unopened can of condensed milk, but this is a very good substitute. You could also make your own homemade toffee sauce by heating butter, brown sugar, and condensed milk until it has the right colour and consistency. A lot more work, but worth it if you like a stronger, more bitter toffee flavour. The other option is to use caramel sauce but honestly store bought Dulce de Leche is the best option here for making an easy banoffee pie.

Bananas – Perfectly ripe bananas are best I think, and you want to make sure your banana slices are an even size. If you are worried about your bananas browning as you prep the pie, toss them in a little lemon juice.

Cream – No substitutes, we whip heavy cream in a stand mixer with some icing sugar so it creams to make a nice tall layer that looks and tastes wonderful paired with the toffee and bananas.

Chocolate – This is optional but I think a delicious garnish for this classic pie.

Looking for More Easy Pie Recipes?

Check out some of my favourite easy to make pie recipes:

Want to know how to make the best banana cream pie? This easy recipe is made with fresh bananas, a creamy custard filling, and a flaky crust.

This delicious and easy recipe for Apple Pie a la Mode will be a hit for any occasion! Here’s our recipe for an all-American classic dessert.

These pecan pie bars are the best dessert for family gatherings! With a gooey filling, and loads of pecans, they’re sure to be a hit.

How to Make Banoffee Pie

Yields: 8 Servings | Prep time: 15 mins | Chill time: 2 Hours

Ingredients:

• 9in Graham cracker crust
• 1 can (14 oz) dulce de leche
• 6 large bananas (sliced ½ inch thick)
• 16oz heavy whipping cream
• 1 Cup Powdered sugar
• Chocolate Shavings or chocolate curls

Directions:

Unwrap the pie crust and place onto a cookie sheet.

Spoon the dulce de leche into the crust and spread evenly, then top with the sliced bananas.

Pour the heavy whipping cream and powdered sugar into a mixing bowl, and beat until stiff peaks form.

Spread the prepared cream over the bananas in an even layer.

Sprinkle chocolate shavings over top.

Transfer to the refrigerator for 1-2 hours to chill.