This banoffee pie recipe only takes a few ingredients and even fewer steps!
A no bake graham crust is filled with layers rich toffee layer, bananas and whipped cream.
This is a decadent dessert that is positively delicious.
No Bake Banoffee Pie
Banoffee is a British dessert that combines ‘banana’ and ‘toffee’ into one decadent treat!
- Combines sweet, sticky toffee with fresh bananas — a match made in dessert heaven.
- Quick and easy to whip up, this is a no-bake dessert.
- You only need a few simple ingredients.
- It’s a year-round treat, light enough for summer and comforting for winter.
Ingredients for Banoffee Pie
Crust – A homemade graham crust is recommended, as store-bought crusts often don’t hold up to toppings or break apart when serving. Graham crumbs can be replaced with almost any type of cookie crumbs; try Biscoff or Nutter Butter cookies.
Bananas – Save the ripe bananas for banana bread; firm, and fresh bananas are best for this recipe.
Toffee – Be sure to use dulce de leche, which is made with milk and sugar (caramel is water and sugar). You can also find dulce de leche online. Boiling it a little bit helps it to thicken so the pie sets a little bit better.
Variations – Add sliced strawberries between the bananas or even mini chocolate chips. Drizzle extra dulce de leche or hot fudge sauce over the top for a fancy presentation.
How to Make Banoffee Pie
- Cook dulce de leche in a medium saucepan for 3 minutes.
- Pour caramel over graham cracker crust and refrigerate (as per the recipe below).
- Layer sliced bananas over the caramel and top with whipped cream. Garnish with chocolate curls, if desired.
Storing Banoffee Pie
Banoffee pie is best eaten the day of or the day after you make it when the bananas are still fresh and firm. Banoffee pie can be made a day in advance, just cover it and keep it chilled until ready to serve. Due to the bananas and whipped cream, it’s not advised to freeze Banoffee pie.
Did your family love this Banoffee Pie? Leave us a comment and a rating below!
For the Crust
- 1 ½ cups graham crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
For the Filling
- 13.4 ounces dulce de leche 1 can, about 1 ½ cups
- 2-3 firm ripe bananas sliced
- 1 ½ cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- chocolate curls for garnish, optional
- In a medium bowl, mix graham crumbs, butter, and sugar until well combined.
- Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.
- In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.
- Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.
- In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.
- When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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