Easy Banoffee Pie Recipe

Make this easy banoffee pie recipe with a buttery graham cracker crust, thick dulce de leche caramel, fresh banana slices, and sweet whipped cream. A super simple and delicious pie to have for Thanksgiving, holidays, or any occasion!

Love creamy pies? Then you’ll want to check out these other recipes: Raspberry Cream Pie, Chocolate Cream Pie, Blueberry Cream Cheese Pie, Lemon Cream Cheese Pie, and Coconut Cream Pie.

Side view of banoffee pie showing layers of graham cracker crust, dulce de leche, banana slices, whipped cream and toppings.

Why You Will Love This Recipe

If you’re craving a dessert that’s light and creamy, caramel-filled, and irresistibly indulgent, banoffee pie is the answer. This British classic combines bananas, toffee (aka dulce de leche), and whipped cream all sitting on a golden, buttery crust that you can bake for added crunch, or freeze for a no-bake dessert.

This easy banoffee pie recipe is foolproof, comforting, and always a showstopper at any gathering. Making it a great pie for the holidays or any occasion.

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Slices removed from banoffee pie showing layers of graham cracker crust, dulce de leche caramel, bananas, whipped cream and toppings.

What Is Banoffee Pie?

Banoffee pie — short for “banana + toffee” — is a beloved English dessert that’s stood the test of time. It was originally created in the 1970s, and its combination of biscuit crust, caramel filling, and bananas quickly made it a household favorite. Today, it remains one of the simplest yet most indulgent desserts you can make.

This British dessert may be even more delicious than the American version of banana cream pie. Dare I say it, even banana haters will love this recipe because of the myriad of flavors and textures. Starting with a crunchy crust, silky dulce de leche, tender fresh bananas, and fluffy whipped cream. Even the chocolate shavings and toffee bits on top add extra flavor and crunch.

Side view of banoffee pie with graham cracker crust, dulce de leche, and whipped cream topped with toffee bits and chocolate shavings.

Ingredients You’ll Need

NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

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Labeled ingredients needed to make Banoffee Pie.

Graham Crackers (or digestive biscuits*)
Brown Sugar
Salt
Unsalted Butter
Dulce de Leche – you can buy it in a can or make dulce de leche with sweetened condensed milk in the crockpot
Bananas
Heavy Cream
Powdered Sugar
Vanilla Extract
Vanilla Pudding Mix – optional, for stabilizing the whipped cream
Optional Toppings – Chocolate Shavings + Toffee Bits

Step 1: Make the Graham Cracker Pie Crust

Preheat oven to 325 degrees Fahrenheit. Crush the graham crackers into fine crumbs with a food processor. Then add the brown sugar, salt, and melted butter. Pulse to combine. Press the mixture into a 9-inch pie pan and bake at 325˚F for 10 minutes, or until lightly golden. Cool completely; about 30 minutes in the fridge.

Step 2: Whip the Cream and Keep it Cold

Whisk the heavy cream with the dry pudding mix (optional, but recommended) until slightly thickened and frothy. Then add the powdered sugar and vanilla and whip until stiff peaks form. Place whipped cream in fridge until ready to assemble the pie.

Step 3: Layer the Banoffee Pie

Add the caramel layer:
Spoon the dulce de leche onto the cooled graham cracker crust and then spread it into an even layer.
Layer the bananas:
Slice the bananas and arrange them evenly over the caramel layer.
Add whipped cream and toppings:
Spoon or pipe the whipped cream on top of the bananas. Decorate with chocolate shavings and toffee bits, if desired.
Chill before serving:
Refrigerate for at least 1 hour so the layers set beautifully and the flavors meld together.

Top view of Banoffee Pie with whipped cream, toffee bits, and chocolate shavings.

Serving and Storing

TO SERVE: Cut the pie with a clean, dry knife. Rinsing the knife in water and drying the knife between cuts for crisp slices.
TO STORE: Cover and store pie in the refrigerator for 2-3 days. (I like to put toothpicks in the pie to keep the plastic wrap from sticking to the whipped cream.)
TO FREEZE: The graham cracker crust can be frozen for up to 3 months. Avoid freezing the prepared pie, as the bananas can become discolored and watery.

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Recipe Notes

Tips for the Perfect Banoffee Pie

Baking the crust gives your pie a firmer, crunchier base that holds up beautifully under the creamy layers.
Freezing the crust for 15-30 minutes before adding the other layers also works for a no-bake option.
Use ripe, but firm bananas — too soft, and they’ll turn mushy.
Make sure the bananas are completely covered with whipped cream to stop them from turning brown.
Make chocolate curls or shavings with a milk chocolate bar and vegetable peeler.

Alternative Toppings

The traditional way to top this pie is with grated chocolate or chocolate shavings, but we love to add toffee bits for added crunch. Other topping ideas include:

Dusting of cocoa powder
Extra banana slices
Caramel drizzle
Chopped nuts

Whatever you choose, this rustic pie will look great!

Side view of banoffee pie showing graham cracker crust, dulce de leche, banana slices, whipped cream and toppings.

This easy banoffee pie recipe is the kind of dessert that never fails to impress. It’s rich yet refreshing, simple yet sophisticated, and couldn’t be easier to make. Whether for birthdays, holidays, or just because — it’s always a winner.

FAQs

What is banoffee pie made out of?

Banoffee pie is made of a biscuit base, toffee or caramel filling, fresh banana slices, and whipped cream, often topped with chocolate shavings.

Why is it called banoffee?

The name Banoffee is a portmanteau of the words “banana” and “toffee”, reflecting the dessert’s main ingredients: bananas and toffee (caramel).

Why is my banoffee pie watery?

This can happen if the bananas are overly ripe or the whipped cream isn’t thick enough. Whip your cream until stiff peaks form, and slice the bananas right before layering.

Making Your Own Dulce de Leche

Don’t be tempted to use caramel sauce because it won’t set properly in the fridge and will be too runny. You must use store-bought dulce de leche, or make your own by heating up sweetened condensed milk until it’s super thick. The easiest way to do this is by cooking condensed milk in the crockpot. You can do it in straight in the can or transfer it to a mason jar to be able to see it change colors and ensure it’s thickened.