Banoffee Pie Recipe

Have you tried a British Banoffee Pie before? A magical tri-layer confection with caramel sauce, bananas and cream that will make your taste buds sing!

A close-up of a Banoffee pie slice on a blue plate.

Hello friends, Julia from Vikalinka is here once again. And this time I decided to tempt your with a scrumptious dessert from the land I now call home aka England.

Banoffee pie, although not as known outside of the British Isles, is an absolutely rock star back home. I admit I never heard of it myself until I, a Canadian expat, moved to England nearly 8 years ago. Upon arrival, however, I started noticing this luscious creamy pie in every cafe, restaurant and patisserie in London.

Banoffee Pie on a blue cake stand.

What is Banoffee Pie?

Let’s start with the name itself. The word ‘Banoffee’ is a combination of two words actually. Banana and Toffee, which will reveal what is on the inside. A crushed cookie crust, then layers of toffee or caramel, sliced bananas, a cloud of whipped cream and chocolate curls make this stunning dessert.

Banoffee Pie was invented in East Sussex, England in the early 70s, and although this creation is 100% English, many Brits think it’s American because of the luxuriously indulgent nature of this dessert, which is not too English.

How do I make Banoffee Pie?

Despite its divine taste, Banoffee Pie is very easy to make. I mean it won’t take you longer than 30 minutes to throw it together. Intrigued?

Due to its insane popularity, this dessert exists in many reincarnations, so you can imagine hundreds of recipes populate the internet and cookbooks.

What I am sharing today is an easy Banoffee pie. A pie that requires no baking or cooking. That is right, this recipe is mostly assembling.

Four photos of the process of Banoffee Pie making

Arguably there are several ways to make a Banofee Pie and I am showing you mine, which happens to be the simplest one.

  • For this recipe I’ve used crushed chocolate covered digestive cookies mixed with melted butter to create the crust. However, I realize that tracking down this British staple might be difficult in the US, so I have a fair substitute:
  • You can use chocolate wafers, by which I mean “plain chocolate cookies” instead of digestives without compromising on the taste. Allow your crushed cookie base to set in the refrigerator for at least 4 hours to become solid and crunchy.
  • The toffee filling is something that can also be easily purchased. I usually buy canned Caramel (Dulce De Leche) filling by Carnation or make my own by cooking sweetened condensed milk. If you feel like making your own, these recipes for Slow Cooker or Instant Pot Dulce de Leche will show you how. If you make your own toffee, you will be able to control the consistency of the filling. My family prefers the less solid center of the Banoffee pie to the firm one, so the already prepared filling suits us just right.
  • Finally, I love to decorate my Banoffee Pie with chocolate curls. They add so much drama to any dessert and making them is so easy. Simply melt the chocolate in a double boiler, then spread it thinly on a clean cookie sheet, let it set in the fridge. Then drag your knife across the chocolate surface to create curls. Alternatively, you can simply grate chocolate for the topping.

An overhead view of Banoffee Pie

More No-Bake Dessert Recipes

If you love this Banoffee Pie, I am certain you could use more recipes for no-bake desserts. Here are our favorites:

Banoffee Pie Recipe

5 from 2 votes
Prep Time: 30 minutes
Setting Time: 5 hours 20 minutes
A close-up of a Banoffee pie slice on a blue plate.

This Banoffee Pie is a magical tri-layer confection of bananas, toffee and whipped cream that will send your taste buds into an overdrive.

Author: Julia Frey
Skill Level: Easy
Cost to Make: $10-$14
Keyword: banoffee pie
Calories: 343 kcal
Servings: 8

Ingredients

  • 3 cups chocolate wafers or chocolate covered digestive cookies
  • 1/2 cup unsalted butter melted*
  • 1 cup dulce de leche or caramel sauce *
  • 2 bananas sliced
  • 1 1/2 cups heavy whipping cream chilled
  • 1/4 cup powdered sugar (or confectioners sugar)
  • 1 tsp vanilla extract
  • 2 oz chocolate (chips or chunks)

Instructions

  1. Prepare an 8 inch tart or pie plate by greasing with butter and set aside. 

  2. Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin. 

  3. Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.

  4. Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed. 

  5. Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas. 

  6. Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld. 

Recipe Notes

*Carnation or Nestle brands sell canned "dulce de leche" or caramel sauce
*Salted Butter will still work in this recipe

Nutrition Facts
Banoffee Pie Recipe
Amount Per Serving
Calories 343 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 19g 95%
Cholesterol 91mg 30%
Sodium 135mg 6%
Potassium 164mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 11g
Protein 1g 2%
Vitamin A 20.6%
Vitamin C 3.4%
Calcium 3.6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

Read comments/reviewsAdd comment/review

  • Millie
    October 19, 2018

    Hi Natasha,
    Bananas usually turns dark after being peeled.
    Will this affect the appearance of the pie at serving? Reply

    • Natasha
      October 19, 2018

      Hi Millie, The oxygen that hits the banana is what causes it to start browning. Because they are between the caramel and whipped cream, that helps prevents them from browning. You would want to have everything ready to assemble when you are slicing the bananas. Reply

  • Nancy C Hogan
    October 5, 2018

    What are “digestive” cookies…. never heard of this before …. Reply

    • Natashas Kitchen
      October 5, 2018

      Hi Nancy! Digestive cookies are sort of a cross between a cracker and a cookie and have a graham cracker like texture. Most grocery stores carry these cookies. Reply

  • Diana
    October 4, 2018

    I’ll be trying this for Thanksgiving and doing a test run just for me ;-). Thanks for sharing and thanks to Julia also!! 🙂 Reply

    • Natasha
      October 5, 2018

      The Banoffee Pie is a gorgeous pie on a Thanksgiving table! I hope it becomes a new favorite for you! Reply

  • Anna
    October 4, 2018

    I love your no bake desserts! Keep posting please. This and the no bake cheesecake was amazing! Reply

    • Natashas Kitchen
      October 4, 2018

      We’re so happy you enjoyed it! Thank you for the great feedback! Reply

  • Victoria
    October 4, 2018

    This is such a smart idea! It simple but just perfect!! Caramel + cream + a cookie crust. I love everything about this!! Reply

    • Natashas Kitchen
      October 4, 2018

      Thank you for this amazing review, Victoria! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.