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Banoffee Pie Recipe

Banoffee Pie

iamwinfred
This Banoffee Pie recipe is the easiest way to bring a slice of British dessert magic into your own kitchen. It layers a buttery graham cracker crust with rich toffee, fresh banana slices, and a cloud of whipped cream. No oven time is needed for the filling, and the whole thing comes together with ingredients you can find at any grocery store.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine British
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch pie dish
  • Food processor for crushing graham crackers finely
  • Medium saucepan for cooking the toffee
  • Stand mixer or hand mixer for whipping the cream
  • Mixing bowls
  • Rubber spatula
  • Sharp knife for slicing bananas
  • Fine grater or microplane for chocolate garnish (optional)

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for the crust base
  • 6 tablespoons unsalted butter melted, for the crust
  • 2 tablespoons granulated sugar for the crust

For the Toffee Filling

  • 1/2 cup unsalted butter 1 stick, for the toffee
  • 1/2 cup dark brown sugar packed
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 teaspoon fine sea salt

For the Banana Layer

  • 3 bananas ripe but firm, sliced
  • 1 tablespoon lemon juice to keep banana slices from browning

For the Whipped Cream Topping

  • 2 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish

  • dark chocolate for shaving or grating

Instructions
 

  • In a medium bowl, stir together graham cracker crumbs and granulated sugar until evenly combined. Pour in melted butter and mix with a fork until crumbs are fully moistened and hold together when pressed.
  • Press the mixture firmly into a 9 inch pie dish, using the back of a measuring cup to pack it tightly up the sides. Chill in the refrigerator for at least 20 minutes, or bake at 350°F for 8-10 minutes for a crisper base.
  • In a medium saucepan over medium heat, melt 1/2 cup butter for the filling. Add dark brown sugar and stir constantly until dissolved and bubbling, about 2 minutes.
  • Pour in sweetened condensed milk and salt, whisking constantly to prevent scorching. Continue cooking over medium-low heat, stirring constantly, until thickened and deep golden caramel color, about 6-8 minutes.
  • Remove toffee from heat and pour into the cooled crust, spreading evenly with a rubber spatula. Let cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until fully set.
  • Slice bananas into 1/4-inch rounds and gently toss with lemon juice to prevent browning. Arrange the banana slices in a single even layer on top of the chilled toffee.
  • In a cold mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3-4 minutes. Do not overbeat.
  • Spoon or pipe whipped cream over the banana layer, spreading to the edges or creating decorative swirls. Garnish with shaved dark chocolate if desired.
  • Return pie to the refrigerator and chill for at least 1 more hour before slicing to allow layers to set together.

Notes

  • Use bananas that are ripe with a few brown speckles but still firm enough to hold their shape when sliced.
  • Stir the toffee constantly while it cooks, since condensed milk scorches quickly if left unattended.
  • Chill the crust and toffee layer separately before adding bananas, so the layers stay distinct instead of sliding together.
  • Add the banana layer as close to serving time as possible for the freshest color and texture.
  • Chill your mixing bowl and beaters before whipping the cream for faster whipping and better hold.
  • For a shortcut version, use a jar of store-bought dulce de leche instead of making the toffee from scratch.
  • Cover leftover pie loosely with plastic wrap or foil and store in the refrigerator for up to 3 days.
  • Add whipped cream fresh if storing for more than a day, as cream can weep over time.
  • This pie does not freeze well due to texture changes in bananas and whipped cream.
  • Try variations: add melted chocolate under the toffee, coffee to the cream, or toasted nuts over the bananas.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 47gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 190mgPotassium: 240mgFiber: 2gSugar: 36gVitamin A: 10IUVitamin C: 8mgCalcium: 10mgIron: 4mg
Keyword banana caramel pie, banoffee pie, No Bake Dessert
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