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.

slice of Banoffee Pie on a plate

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.
half of a Banoffee Pie in a white dish

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.

ingredients for Banoffee Pie including graham cracker crust, dulche de leche, heavy cream, sugar, bananas, and vanilla

How to Make Banoffee Pie

  1. Cook dulce de leche in a medium saucepan for 3 minutes.
  2. Pour caramel over graham cracker crust and refrigerate (as per the recipe below).
  3. 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.

Creamy Caramel Desserts

Did your family love this Banoffee Pie? Leave us a comment and a rating below!

piece of Banoffee Pie on a white plate with banana slices on the side
5 from 10 votes↑ Click stars to rate now!
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Banoffee Pie

Banoffee pie is a sweet delight with layers of bananas, caramel, and whipped cream on a crumbly graham cracker crust.
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings 8


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.


Serving tip: Dip the pie plate in hot water for 5-10 seconds to loosen the crust from the pie plate when serving.
Store leftover pie covered in the fridge for up to 2 days. 
5 from 10 votes

Nutrition Information

Calories: 297 | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 113mg | Potassium: 173mg | Fiber: 1g | Sugar: 12g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American
top image: slice of Banoffee Pie on a plate bottom image: layers of Banoffee Pie ingredients in a pie plate with a title
Banoffee Pie on a white plate with writing
slice of Banoffee Pie on a plate with writing
Banoffee Pie in a pie dish with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I have always wanted to make this! It’s such a great combination of flavors!5 stars

  2. This is one of my favourite indulgent desserts, but I never think to make it. I have to give it a try!5 stars

    1. You could try it with raspberries or strawberries. I’ve never tried it, so let us know if you do Judy!


  3. Boiled the sweetened condensed milk exactly as instructed. Kept the water topped off so can was always completely submerged in water. Opened the can about 5 minutes after taking it out of the boiling water. The sweetened condensed milk was horrible. It had like a pudding consistency. Very thick and lumpy. Smelled terrible and tasted burnt. What happened? How did this go wrong?

    1. Yes, it does have a pudding consistency, it’s more like a dulce de leche flavor and consistency. It should be thick to keep the pie from being too runny.

  4. Omg. When I was a young teenager my friends grandma made this and it was the best dessert I’ve ever had in my entire life to this day. I’ve been searching for this recipe ever since… And now I’ve finally found it! Thank you so much for posting this! It’s seriously been a good 15 years looking for this recipe!

  5. Oh my goodness, I made this pie yesterday and it is so good I have another can of sweetened condensed milk boiling as I type. My pie went a little runny, I’m not sure why it would have done that, but it was so good no one cared that it was soupy. Thanks for the delicious recipe! . I had not heard of this delightful bit of mouth watering goodness before, I am so happy I came across this recipe.

  6. I alway put the dulce the leche underneath the bananas. Makes for a more even spread and also top off the whipped cream with shaved chocolate… And I always make cook more than one can of condensed milk at a time. You can keep them for a year and only have to heat them slighty to use in a next banoffee pie or another recipe.

    1. I’ve seen it (although it isn’t available everywhere) but I haven’t tried it. The only thing I would be concerned about is that it isn’t thick enough to stand up on it’s own. It would still taste great but might be a little runny.

  7. Grat recipes! For the dulce de leche: I boil it in a pressure cooker and it only takes 1 hour. It saves a lot of electricity and time. I cover the cans that fit loosely in the bottom of the cooker with water( the extra ones I keep unopened in the refrigerator for other deserts). Close it very tight and start with high heat. When it starts to boil I lower it to med-low just to hear them dancing a little bit inside the pot. I start counting the hour when they start to boil. Stir the dulce de leche inside the can or in a bowl before using it.

  8. I love these recipes and I would like to have more on how to make a right make a baby cake for a baby shower or like a stomach with the poops if you got any suggestions give me out please I love cooking That I have a cake made by May 8 for a baby shower

    1. I have baked a cake in a bowl before to get a round shape (for a ball), so that would probably work for your baby belly too! :) Hope that helps!

  9. This looks SO good! Banoffee Pie sounds like my kind of dessert!
    I love homemade dulce de leche! So easy and makes great little gifts too :)

  10. One absolutely gorgeous pie! Must try this. (Yay for the English and glad your sister tipped you off!)

    1. I also would like to know what dulce de leche our is. In place – how do we get the caramel? What amount do we mix caramel with the condensed milk to get that sauce?

  11. You can also cook the sweetened condensed milk in a small crock pot. Stir it every couple of hours. I like this method better than boiling it because it seems less dangerous and I don’t have to fight my stainless steel afterwards to get it clean!
    I’m going to be making this pie as soon as I get some bananas!