Banoffee Pie is a delightful British dessert that combines the sweet richness of caramel, the creaminess of fresh bananas, and the lightness of whipped cream. This classic treat has a buttery biscuit base that perfectly complements its decadent layers. It’s one of those desserts that looks impressive on your table but requires surprisingly little effort to make.
My version of Banoffee Pie stays true to the traditional recipe while being accessible for home bakers. In just about 45 minutes of active preparation, you’ll create a dessert that tastes like it came from a high-end bakery. The combination of flavors—sweet, creamy, and slightly tangy—creates a truly memorable dessert experience.
Why You’ll Love This
- No baking required—perfect for warm days or when you don’t want to turn on the oven
- Uses simple ingredients you can find in any grocery store
- Make-ahead friendly—prepare it up to 24 hours before serving
- Impressive presentation with minimal effort
- Customizable with different toppings and garnishes
Ingredients
- 1⅔ cups honey graham crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 6 oz cream cheese, room temperature
- 1¼ cups heavy whipping cream
- ⅓ cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- 1 (13.4 oz) can dulce de leche (La Lechera recommended)
- Bananas, thinly sliced
- Truwhip for topping
- ¼ cup white chocolate chips
- Pretzel crumbs
- ½ cup dark chocolate chips
- ⅓ cup heavy whipping cream
Instructions
- Spray 9-inch tart pan with nonstick spray. Mix graham crumbs and sugar, then add melted butter. Press mixture firmly into pan and up sides.
- Beat cream cheese, cream, sugar, and vanilla starting on low speed, then increase to high until fluffy (about 2 minutes). Don’t overmix. Spread in crust and refrigerate.
- Microwave chocolate chips and cream in 20-second intervals, stirring between each, until smooth. Let cool but watch that it doesn’t harden.
- Spread half the dulce de leche over cheesecake layer. Add banana slices, then remaining dulce de leche. Top with cooled ganache.
- Add white chocolate swirls if desired. Pipe whipped topping around edges using 1M Wilton tip. Sprinkle with pretzel crumbs.
- Refrigerate 1-2 hours before serving.
Tips & Variations
- For a quicker version, use store-bought dulce de leche or caramel sauce instead of making your own.
- Add a tablespoon of coffee liqueur to the whipped cream for an adult twist.
- Try using a combination of digestive biscuits and ginger snaps for a spicier base.
- For extra indulgence, drizzle melted chocolate over the banana layer before adding the cream.
- Make mini banoffee pies in ramekins or glasses for individual servings.
- If your bananas aren’t quite ripe, place them in a paper bag with an apple overnight to speed up ripening.
Serving Suggestions
Banoffee Pie is perfect on its own, but for an extra special dessert experience, serve it with a scoop of vanilla ice cream or a drizzle of warm salted caramel sauce. A cup of freshly brewed coffee or tea makes the perfect accompaniment, balancing the sweetness of the pie.
For a dinner party presentation, consider serving slices with a small glass of banana liqueur or a dessert wine like Sauternes or Moscato d’Asti.
Notes
- Store covered in the refrigerator for up to 2 days.
- The caramel is ready when it reaches a deep golden brown color and coats the back of a spoon.
- For best results, slice the bananas just before assembling to prevent browning.
- The pie is easiest to slice when chilled for at least 4 hours or overnight.
FAQs
Can I make Banoffee Pie ahead of time?
Yes, you can make it up to 24 hours in advance. Add the banana layer and whipped cream closer to serving time for best results.
My caramel isn’t thickening, what am I doing wrong?
Make sure you’re cooking it over medium heat and stirring constantly. It typically takes 8-10 minutes to reach the right consistency. Be patient and don’t increase the heat too much.
Can I use a different type of biscuit for the base?
Absolutely! Graham crackers, shortbread cookies, or even Oreos (with the filling removed) make excellent alternatives to digestive biscuits.
Is there a dairy-free version of this recipe?
Yes, you can use dairy-free butter, coconut cream instead of heavy cream, and dairy-free caramel sauce (made with coconut milk) for a delicious dairy-free alternative.
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