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Banoffee Pie

5 from 3 votes

Banoffee Pie (Banana-Toffee) Caramel, Banana, Chocolate and Whipped Cream piled in a simple crust made with Digestive Biscuits

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A banoffee pie with bananas caramel, whipped cream and chocolate curls

 

Banoffee Pie is one of the easiest desserts I’ve ever made.  But don’t equate easy with “dull and tasteless” because that would not be true!

We made mini Banoffee Pies for a dinner party a long time ago and hoped to make it again one day … so I could share with you!  Banoffee Pie (a portmanteau or combination of the words “banana and toffee”) was invented sometime in the 1970’s by a chef in England.  There are many variations but the basics are usually the same.  A simple crust is made with Digestive Biscuits, dulce de leche or caramel is spread on the crust, and bananas are placed on top or under the caramel.  Oh and there’s whipped cream – let’s not forget the whipped cream, and  chocolate is often included, and sometimes coffee.

 

Digestive biscuits in a food processor

Digestive Biscuits can be found in the international food section of your grocery store.

Digestive biscuits are not very sweet and crumble easily making them perfect for a crust.  They’re similar to a graham cracker, but much softer.  In fact, I think you could spread a little caramel on top of a biscuit and add a chunk or two of banana and have an amazingly simple Banoffee Pie hack!

Stages of the banoffee pie - with caramel in a good crust and another photo topped with bananas

 Make your own caramel by cooking sweetened condensed milk in the can or take the easy way and buy Dulce de Leche (like me).  Add fresh sliced bananas and dollops of lightly sweet whipped cream.

 

 

A pretty banoffee pie with silky caramel, fresh sliced bananas, whipped cream and chocolate curls

Garnish your easy pie with chocolate curls made with melted semisweet chocolate and coconut oil.

This little bite of chocolate seals the deal for me. Caramel, chocolate, bananas, whipped cream – such a fantastic combo!

 

A banoffee pie with a cookie crust, smooth caramel filling, topped with sliced bananas, whipped cream and chocolate curls

Call your friends – you’ll want to share this one!

I didn’t do anything special to the bananas but you can toss them with lemon juice to prevent pre-mature aging.  I wish I could get tossed in lemon juice to prevent aging … just saying!   We just ate the pie immediately sooner rather than later and skipped the whole problem of old bananas.

 

 

A slice of banoffee pie

The name Banoffee Pie is a mashup of the words “banana” and “toffee” which is the perfect way to describe this luscious treat. Make one and thrill your family!

 

 

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Banoffee Pie topped with whipped cream, bananas and chocolate curls

 

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Banoffee Pie

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 8 servings
Course: Dessert
Author: Tricia
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5 from 3 votes
Banoffee Pie (Banana-Toffee) Caramel, Bananas, Chocolate and Whipped Cream piled in a simple crust - an English favorite!

Ingredients

  • 14.1 ounce package of Digestive Biscuits crushed (like McVitie's)
  • 10 tablespoon unsalted butter melted
  • 2 cans (13.4 ounce) Dulce de Leche
  • 2-3 bananas sliced (tossed with lemon juice if desired to prevent browning)
  • ½ pint heavy cream
  • 2 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate grated for garnish if desired

Instructions

  • Process the digestive biscuits in a food processor. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the sides of an 11.5-inch tart pan with removable bottom. Refrigerate crust for at least 30 minutes.
  • Spread the Dulce de Leche over the crust and refrigerate until ready to serve.
  • Slice bananas to desired thickness and arrange over caramel.
  • Beat whipped cream until soft peaks form. Add powdered sugar and beat until medium stiff peaks form. Top the bananas with the whipped cream.
  • Garnish with grated chocolate or chocolate curls if desired.
  • Serve immediately.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 557kcal | Carbohydrates: 56g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 269mg | Potassium: 303mg | Fiber: 4g | Sugar: 24g | Vitamin A: 899IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg

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43 Comments

  2. Dixie

    Forgot to click the notify on my question…used the dulce le Leche and my pie didn’t set…am I doing so,etching wrong?

    Reply

    • Tricia Buice

      Hi Dixie – see response to your previous comment: Did you use a good brand of Dulce – like the Nestle? It doesn’t get any thicker than it is coming out of the can so using a good quality Dulce de Leche is important. Sorry this was a problem for you. The tart must be refrigerated or it will “melt” with heat. This is made into a tart so the Dulce will be thinner and run less. Hope that helps and so very sorry this didn’t work out the way you had hoped. Thanks for reading and commenting.

      Reply

  3. Dixie

    I tried this recipe but the dulce le Leche didn’t set and the whole pie was just runny. Am I doing something wrong?

    Reply

    • Tricia Buice

      Hi Dixie – did you use a good brand of Dulce – like the Nestle? It doesn’t get any thicker than it is coming out of the can so using a good quality Dulce de Leche is important. Sorry this was a problem for you. The pie must be refrigerated or it will “melt” with heat. This is made into a tart so the Dulce will be thinner and run less. Hope that helps and so very sorry this didn’t work out the way you had hoped. Thanks for reading and commenting.

      Reply

  4. Emily

    Wow! This pie looks fantastic! I may have to make this for a cookout I am having in a couple weeks. It would be perfect! So glad I came across your blog.
    I just started my own food blog and am loving it so far!
    Emily

    Reply

    • Tricia Buice

      Congratulations on your new blog Emily! It is an amazing adventure and I hope you have a wonderful time creating and writing and sharing. Thanks so much for stopping by and for commenting. This pie is so easy to make – and so delicious. Make it ahead and at the last minute slice the bananas and whip the cream – done and done! Enjoy and good luck!

      Reply

  5. 2 sisters recipes

    Tricia you are definitely the Queen of pies !! This pie looks wonderful and even though we never heard of Banoffee pie – we would love definitely love this one ( bananas are our favorite) thanks for sharing!

    Reply

  6. Wendy

    This a pie to share and impress! Share because I would be tempted to eat more than I should if I don’t share, and impress because you always make the most beautiful pies! Reading your ingredients and then your suggestion for a banoffee pie hack, made me think of your wonderful cookie stack desserts. Seriously, Tricia, I think you should post a Banoffee Cookie Stack recipe!

    Reply

    • Tricia Buice

      What an awesome idea Wendy! Truly brilliant – so since this was your idea – you should run with it. And I think it would be amazing to eat. I got this pie out of the house so fast it was a blur 🙂 Caramel knows my name – and calls to me!

      Reply

  7. Sheena @ Tea and Biscuits

    Ok People, if you’re reading this recipe and wondering if you should make this pie, MAKE THE PIE!! Tricia, this looks seriously good, and I’m so tickled that you used the real deal and got Mcvities Digestives! There is a McVities Biscuit factory about a mile and a half from where my husband grew up in the East End of Glasgow, the smell when you drive past is lovely! I like them with a hot cup of tea, I even managed to find a gluten free version the last time I was at home.

    Reply

  10. Susan

    When you find a big tub of lemon juice let me know, I’ll join you for a premature aging dunk 🙂 Seriously, this is such a beautiful pie and it would disappear quickly here too!

    Reply

  11. Chris Scheuer

    Tricia! This looks better than any Banoffee Pie I’ve had in London and they’re supposed to be the experts! It’s beautiful and I can see why this disappeared extremely quickly!

    Reply

  12. Toni | BoulderLocavore

    I love Digestive Biscuits and were I not gluten-free I’d eat them all the time. Brilliant to use them in a crust. This pie is so ‘beyond’ I don’t even know where to start with my accolades Tricia! Every element is perfection.

    Reply

  15. Monica

    Love seeing and admiring all of your pies! Graham cracker crusts are so simple and one I can actually handle. I have pretty much switched over to using digestive biscuits instead of graham crackers, too..love them because they seem a bit less sweet and because my husband and I grew up eating and enjoying digestives. I’ve never had banoffee pie and looking at yours, I need to change that!

    Reply

  17. Michael

    Looks so delicious, I love caramel, then you add the bananas and that makes it over the top! This recipe reminds me of the O’Charlie’s caramel pie! I always use the sweet condense milk and boil the cans for 3 hours! Love this recipe Tricia! Awesome pictures as usual too! 🙂

    Reply