I love incorporating recipes from around the world into our holiday celebrations. If you’re interested in tasting unique desserts, you need to add this banoffee pie recipe to your list.
The delicious combination of bananas, cream, and dulce de leche makes this English dessert one of my favorites.
When it comes to Easter traditions, every family has its own version of celebrating. For us, we start off by enjoying an early morning church service with friends and family, and then there’s the afternoon must-have egg hunt for the little ones, and of course, a gorgeous spread with a massive glazed ham as the main attraction.
What is Banoffee Pie?
If you have never heard of this delicious treat, you’re probably wondering what banoffee pie is made of. This traditional English dessert is made with bananas, cream, and toffee or dulce de leche. These three layers are stacked on top of a buttery biscuit crust. Variations on the traditional recipe sometimes include coffee and chocolate for an even more indulgent sweet treat.
Most recipes for banoffee pie require you to make your own dulce de leche by boiling condensed milk. While this a great way to create your own sauce at home, it can get pretty messy if it isn’t done correctly. Instead, take a look at my simple recipe and cut out that difficult step altogether! A jar of premade dulce de leche is one of the easiest ways to make this delicious no-bake pie.
What You’ll Need to Make This Banoffee Pie Recipe:
- Unsalted butter
- Digestive biscuits or graham crackers
- Dulce de Leche
- Lemon juice
- Heavy whipping cream
- Dark chocolate
How to Make Banoffee Pie:
- Prepare your pan and ingredients for putting your Banoffee pie together. Start by greasing the tart pan with butter.
- Melt the butter for your crust in the microwave, then set aside to give the butter time to cool.
- Place the digestive biscuits or graham crackers in a food processor and pulse until the cookies resemble fine crumbs.
- If you don’t have a food processor, place them in a zip-top bag and use a rolling pin to crush the cookies.
- Prepare the crust for your pie by adding the butter to the food processor and mixing until the butter and cookies are well combined.
- With no food processor, you can prepare your crust by combining the melted butter and crushed cookies in a bowl. Stir until the two ingredients are combined and begin to stick together.
- Transfer the crust ingredients into the prepared tart pan.
- Press the crust into the pan, making sure the crust is even across the bottom and up the sides of the pan.
- Place the prepared crust in the refrigerator to chill for at least 15 minutes, giving the butter time to harden.
- When the crust has become firm, remove it from the refrigerator and spread the Dulce de Leche evenly over the shell.
- Combine your banana slices with lemon juice, then spread the slices in an even layer over the top of the Dulce de Leche.
- Chill the pie while you take the time to prepare your fresh whipped cream.
- To make homemade whipped cream, add the heavy whipping cream to the bowl of your stand mixer.
- Beat on low using the whisk attachment and slowly increase the speed to medium, whipping continually until soft peaks begin to form.
- Fold the prepared coffee into the whipped cream to add flavor.
- Spread the whipped cream over the top of the bananas in a smooth and even layer.
- Top the pie with grated or curled chocolate.
- Chill the pie until ready to serve.
Banoffee Pie Tips and Tricks
Making banoffee pie can be a bit difficult for some. But with my easy recipe, you can whip up this delicious English dessert in just a few minutes! These simple tips will make my recipe even easier to prepare:
Use a tart pan with a removable bottom. To prevent your pie from sticking to the pan, I suggest using a tart pan with a removable bottom for best results. A springform pan would also work well for this pie recipe.
To keep your bananas from browning as the cake sets, toss them with some lemon juice. While you won’t be able to taste the tartness of the lemon juice in the pan, it will keep the bananas from becoming soft and brown before you’re ready to serve your pie.
For a sweeter whipped topping, add sugar. For my family, the sweetness of the Dulce de Leche, sweetened coffee, and bananas is enough. But if you prefer sweeter whipped cream, add two tablespoons of sugar to the whipping cream as you whip it.
How long does homemade Banoffee pie last? The pie will keep in the refrigerator for up to two days. To keep the whipped cream from drying out, cover your pie before storing it.
Can I freeze homemade Banoffee pie? Each element of the pie is freezer-friendly, which means this dessert can be premade and frozen. Put the pie together as directed, then cover and freeze your pie until you’re ready to eat it. When you’re ready to serve your dessert, place it in the refrigerator for at least 24 hours, then slice and enjoy.
Other Tasty Recipes to Try:
For the Shell:
- 6 ounces unsalted butter, melted
- 10 ounces graham crackers or digestive biscuits, crushed to a fine powder (I used McVitie's Digestives),
For the Filling:
- 15 ounces dulce de leche, (I used Gaucho Ranch's dulce de leche)
- 2 - 4 bananas, sliced
- Lemon juice, just a little to keep the bananas from discoloring
To Top it Off:
- 2 cups heavy whipping cream
- 2 tablespoons, very strong coffee mixed with 1 tablespoon sugar, cooled (optional)
- Cocoa powder, for dusting
- Grated or curled dark chocolate, to decorate
- Lightly butter an 8 - 9 inch tart pan (preferably with a removable bottom, or you can use a springform pan).
- Melt the butter over low heat or in the microwave, cool.
- In a food processor, add the graham crackers or Digestives Biscuits and pulse until you have a fine crumb. Alternatively, place the crackers in a zipper plastic bag and bash away or roll with a rolling pin.
- Pour the cooled, melted butter into the processor and mix until well combined with the cracker crumbs.
- Transfer to the buttered tart pan, pressing down evenly across the bottom and up the sides.
- Place the tart pan into the refrigerator for at least 15 - 30 minutes to allow the shell to firm up.
- Once the shell is ready, spoon the dulce de leche and spread evenly.
- Top the dulce de leche with sliced bananas that have been lightly tossed with lemon juice to prevent them from discoloring. Two large bananas should evenly cover the dulce de leche. If you desire a more banana flavor, add up to 2 more sliced Bananas.
- Place pie in the refrigerator to keep cool while you make the whipped cream.
- In a mixer, add the whipping cream, start off on low, then increase the speed to medium, whipping until soft peaks form.
- If you are using the sweetened coffee to flavor the cream, fold in to swirl it into the cream.
- Now all you need to do is add the whipped cream over the bananas, and top off with a dusting of cocoa powder and grated or curled chocolate if desired.
- Keep in the fridge until ready to serve.
Can keep covered for up to 2 days in the refrigerator.
If you prefer to sweeten your whipped cream, you can add in 2 Tbls Sugar along with the whipping cream, and whisk until soft peaks form. I do not add sugar, as I find that when blended with the dulce de leche and sweetened coffee, it is plenty sweet.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 642Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 106mgSodium: 157mgCarbohydrates: 62gFiber: 2gSugar: 44gProtein: 7g
Original post 3/21/2017 Updated 2/25/2020
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.