Introduction

Banoffee pie is a luscious combination of bananas, toffee, and cream nestled in a buttery graham cracker crust. This indulgent dessert is surprisingly simple to make and always a crowd-pleaser. Let’s dive into creating this classic treat that’s perfect for any occasion.

A close-up side view of a slice of banoffee pie on a white plate with a decorative rim, showing four layers: at the bottom, a crumbly light brown crust; above it, a smooth, glossy caramel layer in rich brown; then a layer of evenly cut banana slices pale yellow in color; topped with a thick, fluffy white whipped cream layer sprinkled with small chocolate shavings and crushed nuts. The plate rests on a folded yellow napkin on a white marbled surface with scattered crumbs and banana slices around it, with the rest of the pie blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (201g) graham cracker crumbs (about 13 full sheet graham crackers)
3 tablespoons (39g) sugar
1/8 teaspoon salt
1/2 cup (112g) unsalted butter, melted
3/4 cup (168g) unsalted butter
3/4 cup (168g) packed dark brown sugar
6 tablespoons sweetened condensed milk
6 tablespoons heavy whipping cream
3/4 teaspoon vanilla extract
5-6 medium bananas, sliced (or about 4 large ones)
1 1/4 cups heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 teaspoon vanilla extract
Chocolate bar, optional, for topping
Toffee bits, optional, for topping

Instructions

Step 1: Preheat the oven to 325°F. Grease a 9-inch deep dish pie pan with non-stick spray and set aside.
Step 2: In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until the mixture is crumbly and well combined.
Step 3: Press the crumb mixture evenly into the bottom and up the sides of the prepared pie pan.
Step 4: Bake the crust for 6-8 minutes until slightly firm, then set aside to cool completely.
Step 5: Melt the butter in a large saucepan over medium-low heat. Add brown sugar and stir constantly until dissolved, about 5 minutes. Avoid boiling at this stage.
Step 6: Stir in sweetened condensed milk and heavy cream. Increase heat to medium and bring to a boil. Boil for 5-10 minutes, or until the mixture reaches 220°F, stirring constantly. Use a food thermometer for accuracy.
Step 7: Remove from heat and stir in vanilla extract. Pour the toffee filling into the cooled crust. Avoid letting mixture sit in the hot pan to prevent further cooking.
Step 8: Refrigerate the pie for 2-3 hours, or until the filling is firm.
Step 9: Once firm, arrange banana slices in two layers over the toffee filling.
Step 10: In a large bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 11: Spread the whipped cream evenly over the bananas, making sure it touches the crust all around to prevent the bananas from browning quickly.
Step 12: Optionally, shave chocolate over the pie using a vegetable peeler for a decorative topping. Toffee bits can also be sprinkled on if desired.
Step 13: Serve immediately or refrigerate until ready. For best flavor and freshness, consume within 1-2 days.

Tips & Variations

Use a food thermometer to ensure the toffee filling is cooked to the right temperature for a perfect consistency.
Bananas can brown quickly—pressing whipped cream against the edges helps slow this process.
For a nutty twist, sprinkle chopped walnuts or pecans over the whipped cream.
Use a firm chocolate like Baker’s chocolate for easier shaving and a rich, less sweet topping.

Storage

Store the banoffee pie in the refrigerator, covered loosely with plastic wrap or a pie container, for up to 2 days for the best taste and texture. If bananas start to brown, remove the top slice to reveal fresh fruit underneath. Reheat is not recommended as it will soften the crust and whipped cream.

How to Serve

A white pie dish holds a layered banana cream pie with four visible layers: a crumbly brown crust at the bottom, a smooth light brown chocolate layer above it, a ring of sliced yellow bananas next, and a thick, fluffy white whipped cream layer on top. The whipped cream is sprinkled with small pieces of chopped nuts and thin dark chocolate shavings. A slice has been cut out, revealing the inside clearly, and the pie rests on a yellow cloth on a white marbled surface with banana slices placed nearby. In the back, a blurred bowl of brown sugar and a whole banana can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee filling ahead of time?

Yes, you can prepare the toffee filling in advance and refrigerate it. Just let it cool completely before covering and refrigerating. When ready, pour it over the crust and continue with the rest of the recipe.

What if I don’t have graham crackers?

You can substitute graham crackers with digestive biscuits or any lightly sweetened cookie crumbs. Adjust the sugar slightly depending on the sweetness of your crumb base.

Banoffee Pie Recipe

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Banoffee Pie is a luscious dessert featuring a buttery graham cracker crust filled with a rich toffee filling, topped with fresh banana slices and fluffy whipped cream. This classic English treat combines creamy caramel flavors with the natural sweetness of bananas and a hint of vanilla, creating an irresistible pie that’s perfect for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 3 hours 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Crust

1 1/2 cups (201g) graham cracker crumbs (about 13 full sheet graham crackers)
3 tablespoons (39g) sugar
1/8 teaspoon salt
1/2 cup (112g) unsalted butter, melted

Filling

3/4 cup (168g) unsalted butter
3/4 cup (168g) packed dark brown sugar
6 tablespoons sweetened condensed milk
6 tablespoons heavy whipping cream
3/4 teaspoon vanilla extract

Topping

5–6 medium bananas, sliced (or about 4 large ones)
1 1/4 cups heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 teaspoon vanilla extract
Chocolate bar, optional, for topping
Toffee bits, optional, for topping

Instructions

Make the crust: Preheat oven to 325°F. Grease a 9-inch deep dish pie pan with non-stick spray. In a large bowl, combine graham cracker crumbs, sugar, and salt. Stir in the melted butter until mixture is crumbly. Press this mixture evenly into the bottom and up the sides of the prepared pie pan.
Bake the crust: Bake the crust in the preheated oven for 6-8 minutes. Remove and set aside to cool completely before adding filling.
Prepare the filling: In a large saucepan over medium-low heat, melt the butter. Add the brown sugar and stir constantly until dissolved, about 5 minutes, ensuring it doesn’t boil yet.
Cook the filling: Stir in the sweetened condensed milk and heavy whipping cream. Increase heat to medium and bring to a boil. Boil for 5-10 minutes until the mixture reaches 220°F, using a food thermometer for accuracy. Remove from heat immediately to prevent overcooking, then stir in vanilla extract. Pour the filling into the cooled crust.
Chill the pie: Refrigerate the pie for 2-3 hours until the filling is firm.
Add banana topping: Once the filling is set, arrange banana slices in two layers over the filling evenly.
Whip the cream: In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
Apply whipped cream: Spread the whipped cream evenly over the banana layer, ensuring it touches the crust all around to cover the bananas completely and help prevent browning.
Optional toppings: Use a vegetable peeler to shave chocolate over the pie, or sprinkle toffee bits on top if desired.
Serve: Serve immediately or refrigerate until ready. Best consumed within 1-2 days for freshness, though cutting off browned banana slices can extend pie enjoyment.

Notes

Use a food thermometer to achieve perfect toffee filling texture. Overcooking leads to a firm filling; undercooking makes it too soft.
Covering bananas with whipped cream helps delay browning.
Optional chocolate shavings add a rich texture and decorative touch.
Leftover pie should be stored in the refrigerator and consumed within a couple of days for best quality.
For a deeper flavor, use Baker’s chocolate for the chocolate shavings as it’s thicker and easier to peel.

Keywords: Banoffee Pie, caramel banana pie, graham cracker crust, creamy toffee filling, whipped cream topping, English dessert