Banoffee Pie has British roots with a touch of Southern flair. This version skips the canned dulce de leche and makes a rich stovetop caramel that holds its shape and slices cleanly. It’s topped with sliced bananas, pillowy whipped cream, and a touch of dark chocolate for a fancy but not fussy dessert.
// cotton napkins, pie server, pie dish//
The Classic Banana Caramel Pie Worth the Wait
Banoffee Pie’s name is a blend of banana and toffee, and while many recipes lean heavily on sweetness, this one keeps things in check. A homemade caramel base thickens beautifully and then all that’s left is to add sliced bananas, cover it with whipped cream and sprinkle with chocolate.
unlike a Southern banana pudding with vanilla wafers, you want your bananas to be a little firm and not mushy. That makes it easier to slice and they don’t dissolve into the caramel.
While a drizzle of caramel is great on so many desserts, in this pie, as in a gooey apple caramel pie, the caramel takes center stage.
The caramel base starts with sweetened condensed milk and brown sugar cooked to a soft candy stage for a rich, buttery filling. It cools to a consistency that’s firm enough to slice but still soft enough to melt in your mouth.
Unlike pies that use canned dulce de leche, this version doesn’t slump or ooze when you cut it. The texture gives you those clean layers of caramel, banana, and cream every time.
Fresh bananas bring brightness that balances the caramel, and the topping of whipped cream and dark chocolate adds a cool, lightly bitter contrast. It’s a pie that needs to be assembled close to being served. Otherwise the bananas will turn brown.
Serve at room temperature so that the caramel is soft and easy to cut.
Every Ingredient Matters
Here are some of the main ingredients you’ll need to make this recipe. The rest are down in the recipe card below.
- Pie crust: A homemade pie crust or good-quality store-bought crust works. If you want, you can use a graham cracker crust instead.
- Bananas: Choose bananas that are ripe but still firm. If they’re too soft, they’ll break down under the cream.
- Dark chocolate shavings: A sprinkle of dark chocolate on top balances the sweetness.
The Simple Steps to a Showstopper Pie
Step One: Make the Caramel Base
Tip: Keep stirring and avoid high heat. This caramel turns fast once it reaches the temperature.
I can’t live without this saucepan, it’s perfect for making caramel.
// saucepan//
Step Two: Layer the Bananas
Tip: Slice the bananas just before serving to keep them from browning.
Step Three: Whip the Cream
Beat the cold heavy cream, sugar, and vanilla until soft peaks form. Spread gently over the bananas.
Step Four: Add the Finishing Touch
If you’ve never made Banoffee Pie from scratch, this is the place to start. The caramel is worth every minute on the stove, the bananas stay bright and fresh, and that cloud of whipped cream keeps it all from feeling heavy. Slice it at room temperature, keep a pie server nearby, and watch it disappear long before the plates make it back to the sink.
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Ingredients
- 1 pie crust
- 1 14 ounce can sweetened condensed milk
- ½ cup dark brown sugar
- 6 tablespoons butter
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3-4 bananas
- 1 ½ cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Shaved dark chocolate
Instructions
- Preheat the oven to 425º. Roll out the pie crust and place it in the pie pan. Crimp the edges and use a fork to poke holes in it. Refrigerate while the oven preheats. Line it with parchment paper and add pie weights. Bake for 15 minutes until it is lightly browned. Remove the pie weights and place a pie shield around the edges, bake an additional 15 minutes until it is golden brown throughout. Allow to cool on a wire rack.
Filling
- Add the sweetened condensed milk, brown sugar, butter, soda and salt to a saucepan over medium heat, stirring constantly until a thermometer reaches 224º, about 8-10 minutes. Remove and pour into the pie crust. Let it cool on a rack for 30 minutes then refrigerate for 4 hours or overnight.
- When ready to serve, beat cream and sugar and vanilla until soft peaks form. Slice the bananas about ¼ inch thick and arrange them on top of the cooled caramel so that you have 2-3 layers of bananas. Top with whipped cream and chocolate shavings if desired. Serve soon after adding the bananas.
Notes
- Storage: Keep the pie covered in the refrigerator for up to 3 days. The bananas will turn brown after a day or two.
- Try to use bananas that are not over ripe. They should be firm.
