Banoffee Pie is a delicious and easy pie with layers of bananas, dulce de leche and whipped cream!
This simple dessert takes just minutes to prepare and everyone absolutely LOVES it! 
Banoffee pie is an English dessert that has been around for years! I actually learned about this yummy concoction from my sister!
What is Banoffee Pie?
Banana + Toffee = Banoffee! Banoffee pie starts with a pie crust filled with fresh banana slices. The slices are topped with a delicious caramely dulce de leche (which I make from sweetened condensed milk) and finally freshly whipped cream.
This pie is best eaten the day of or the day after you make it. Because of the fresh bananas, it doesn’t last very long in the fridge and it doesn’t freeze well.
It’s really easy to make, no baking required! The dulce de leche in this recipe is made by creating caramel out of sweetened condensed milk (I always use Eagle Brand). I used to boil the can but I now make it without boiling or substitute store bought dulce de leche. To make the caramel I pour condensed milk into a pie pan or casserole dish. Cover it with foil and place it in a larger pan of water and bake.
If you do choose to boil your sweetened condensed milk, it is VERY important that the can is covered with water the whole time so you will need to keep an eye on it and top up the pot. You’ll also want to make sure it’s completely cooled before opening the can.
I use a graham pie crust in this recipe because I love the flavor of graham with banana & caramel but you can most definitely use a traditional baked pastry pie shell!
Items You’ll Need for This Recipe
*Sweetened Condensed Milk * Graham Crust * Heavy Cream * Bananas *
Banoffee Pie
Ingredients
- 1 graham cracker crust
- 14 oz sweetened condensed milk (or dulce de leche, see note)
- 3 bananas sliced
- 1 ½ cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
Instructions
- Pour one can of sweetened condensed milk into a small casserole dish and cover with foil.
- Place in a larger pan and fill to ¾" with water. (Fill water as needed while baking). Bake at 425°F 60-90 minutes or until condensed milk has reached a golden brown color. Cool completely.
- Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
- In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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More No Bake Pie Recipes You’ll Love
* Rainbow Pie * Millionaire Pie * Creamsicle Pie *
This is the best pie ever
Can I make this the night before and refrigerate?
That should work well. When making this recipe we recommend you refrigerate it for 2-3 hours, so overnight should work well too.
This is also good with pineapple chunks instead of bananas but needs to be eaten immediately.
If you first put a thin layer of hot fudge (don’t heat up, spread on top of graham cracker crust) then add bananas and caramel, chill and top with whip cream – yummy!
Looks really good yummy
Thanks Sally, Enjoy!
The La Lechera Dulce de Leche was thick and a little hard to spread. Can you put in microwave to soften a little? Are would it be to runny? Thanks
I haven’t tried it with that specific brand so I can’t say for sure.
Hi, Gayle.
I just made this tonight with La Lechera Dulce. I emptied the can into a microwave safe bowl and cooked it on high in 30 second increments until it became more pliable.
I then dropped it by tablespoons onto the bananas and used a small offset spatula to spread it all out. It was perfect. I then put it in the fridge to chill a bit before topping with fresh whipped cream.
Truly stellar.
Thank you for sharing your tips Zach!
Wowza! This is over-the-top, and I really, really want a slice! And seconds and thirds! I’m so happy I have a few cans of the condensed milk in my pantry.
I had never heard of banoffee pie before – love that it’s no bake and so easy to make!
We LOVE banoffee pie, you’ll have to try it!!
What oven temperature do you cook the condensed milk in?
Ivy, you cook it at 425F. You can find the details in the One Ingredient Caramel post!
I could eat that whole thing!
It’s SO good Kelly!