Easy Banoffee Pie Recipe with Caramel and Cream

Why You’ll Love This Recipe

This Easy Banoffee Pie is a no-bake dessert made with a buttery biscuit crust, rich caramel filling, slices of ripe bananas, and a generous topping of whipped cream. It’s the perfect combination of sweet, creamy, and crunchy—all layered into one irresistible pie. Ideal for gatherings, special occasions, or when you’re just craving a decadent treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

digestive biscuits (or graham crackers)unsalted buttersweetened condensed milkbananasheavy whipping creamsugarvanilla extractdark chocolate shavings or cocoa powder (optional for garnish)

directions

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.

Melt the butter and mix it with the biscuit crumbs until well combined.

Press the mixture into the base and sides of a pie dish to form a firm crust. Chill in the fridge for at least 20 minutes.

To make the caramel, place the sweetened condensed milk in a saucepan over low heat. Stir continuously for 15–20 minutes until it thickens and turns golden.

Let the caramel cool slightly, then pour it over the chilled biscuit crust. Spread evenly and refrigerate for at least 1 hour.

Slice the bananas and layer them over the set caramel.

In a bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Spread the whipped cream over the banana layer.

Optional: Garnish with dark chocolate shavings or a light dusting of cocoa powder.

Chill the pie for another 30 minutes before serving for best results.

Servings and timing

This recipe yields 1 standard 9-inch pie (serves 8).
Preparation time: 20 minutes
Chilling and setting time: 1 hour 50 minutes
Total time: 2 hours 10 minutes

Variations

Use a store-bought caramel or dulce de leche for an even quicker version.

Add a layer of chocolate ganache beneath the bananas for extra richness.

Try a ginger biscuit or Oreo crust for a flavor twist.

Top with chopped nuts like pecans or hazelnuts for crunch.

storage/reheating

Store the Banoffee Pie covered in the refrigerator for up to 3 days. It’s best served cold. Do not freeze, as the bananas and cream don’t thaw well.

FAQs

Can I use ready-made caramel?

Yes, store-bought caramel or dulce de leche works perfectly to save time.

What bananas are best for banoffee pie?

Ripe but firm bananas are ideal so they don’t turn mushy.

Can I make this pie ahead of time?

Yes, prepare it up to a day in advance and store in the fridge until ready to serve.

How do I keep bananas from browning?

Toss banana slices with a little lemon juice before layering to slow browning.

Is banoffee pie gluten-free?

Only if you use gluten-free biscuits for the crust.

Can I use non-dairy cream?

Yes, coconut cream or a dairy-free whipped topping can be substituted.

Can I make individual portions?

Yes, layer the ingredients in jars or small dessert cups for a fun twist.

How sweet is this pie?

It’s quite sweet due to the caramel, so you may adjust the sugar in the whipped cream to balance it.

Can I use whipped topping instead of fresh cream?

Yes, but freshly whipped cream offers a richer, more natural taste.

How long does it take for the caramel to set?

About 1 hour in the refrigerator is ideal before adding bananas.

Conclusion

This Easy Banoffee Pie with Caramel and Cream is a luscious, crowd-pleasing dessert that comes together effortlessly. With its layered textures and rich flavors, it’s sure to impress family and friends alike. Whether for a party or a sweet personal indulgence, it’s a treat worth repeating.

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