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A close-up of a decadent slice of Banoffee Pie, topped with whipped cream, chocolate shavings, and a layer of banana slices on a buttery graham cracker crust.

Banoffee Pie

This delicious Banoffee Pie features a buttery crust, toffee caramel, fresh bananas, and whipped cream perfect for any occasion.
5 from 1 vote
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Course: Dessert
Cuisine: British
Keyword: banana toffee pie, Banoffee pie, classic British dessert, no-bake dessert
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 9 Slices
Calories: 739kcal
Cost: $12

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs about 11 full sheet graham crackers
  • ⅓ cup granulated sugar adds sweetness and texture to the crust
  • 6 tablespoons salted butter melted binds the crumbs together

Filling

  • ½ cup salted butter provides richness
  • ½ cup dark brown sugar packed for a deep caramel flavor
  • 14 ounces sweetened condensed milk gives the filling its creamy toffee-like consistency

Topping

  • 2-3 large ripe bananas peeled and sliced adds fresh creamy texture
  • 2 cups cold heavy cream for the whipped topping
  • ¼ cup powdered sugar to sweeten the whipped cream
  • 1 teaspoon pure vanilla extract for flavor depth
  • Chocolate shavings chopped nuts or toffee bits for garnish and extra crunch

Instructions

  • Preheat your oven to 350℉ (177℃).
  • Crush the graham crackers into fine crumbs using a food processor or a rolling pin and Ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.
  • Press the crumb mixture into a 9-inch pie plate or springform pan, compacting it on the bottom and up the sides using a flat-bottomed glass or measuring cup. Bake for 10 minutes to set the crust, then remove and let it cool completely.
  • While the crust cools, prepare the caramel toffee filling. In a medium saucepan, melt the butter and brown sugar over medium heat. Add the sweetened condensed milk and bring to a boil for 2-3 minutes, stirring constantly until the mixture thickens and darkens to a rich toffee color.
  • Pour the warm toffee mixture into the prepared pie crust, then let it cool completely. Refrigerate for 1-2 hours until firm.
  • In a stand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. The whipped cream should be light and fluffy, but not too stiff.
  • Once the toffee layer has set, arrange the sliced bananas over the top. Cover completely with the whipped cream and garnish with chocolate shavings, chopped nuts, or toffee bits.

Notes

Banoffee Pie is an irresistible treat that brings a sweet, creamy layer of caramel to a buttery graham cracker crust. The bananas and whipped cream add a soft texture that contrasts beautifully with the crunchy base.

Nutrition

Serving: 100g | Calories: 739kcal | Carbohydrates: 74g | Protein: 7g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 370mg | Potassium: 403mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1646IU | Vitamin C: 5mg | Calcium: 211mg | Iron: 1mg