Banoffee pie is a classic British dessert made from bananas, toffee, and whipped cream. A can of sweetened condensed milk transforms into a silky homemade dulce de leche that serves as the toffee layer. Paired with a cookie crumb crust—digestive biscuits or graham crackers work well—this simple recipe produces an indulgent, crowd-pleasing pie.
What is Banoffee Pie
Banoffee pie combines ripe bananas with a rich, caramel-like dulce de leche and a cloud of whipped cream, all nestled in a crunchy cookie crust. The contrast of creamy filling, sweet bananas, and crisp crust gives the pie its irresistible texture and flavor balance. Originating in England, it has become a beloved dessert worldwide for its straightforward preparation and decadent taste.
Use digestive biscuits or graham crackers for the crust depending on what you prefer or have on hand. The homemade dulce de leche—made from sweetened condensed milk—adds a silky, caramelized sweetness that pairs perfectly with sliced bananas.
This easy banoffee pie recipe requires just a few pantry staples. While making dulce de leche takes time to simmer, the process is hands-off and simple: simmer an unopened can of sweetened condensed milk in water until it browns into caramel. The results are well worth the wait.
Watch Banoffee pie video tutorial
What is Dulce de Leche?
Dulce de leche is a thick, caramel-like sauce made by slowly cooking sweetened milk until it becomes sweet, creamy, and deeply flavored. While it resembles caramel, its base is condensed milk that has been gently simmered until it develops a golden-brown color and a rich, toffee-like taste.
How to make homemade dulce de leche
Turning a can of sweetened condensed milk into dulce de leche is straightforward and requires minimal attention. Follow these basic steps:
- Remove the label from the can of sweetened condensed milk.
- Place the unopened can in a pot and cover it completely with water. Keep the water level at least an inch above the can throughout cooking.
- Simmer gently over low heat for about 3 hours. For a thicker, darker caramel, simmer longer. Allow the can to cool fully before opening to avoid burns.
How to make banoffee pie
For the crust: Preheat the oven to 350°F (175°C). Combine 1 1/2 cups cookie crumbs (digestive or graham), 2–3 tablespoons brown sugar, and 5 tablespoons melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake 5 minutes, then cool completely; chilling the crust helps it set firmly.
For the whipped cream: In a chilled bowl, combine 1 1/4 cups whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat on high speed until medium peaks form.
Assemble the pie: Open the cooled, cooked condensed milk can and spread the dulce de leche evenly over the crust. Arrange 3 sliced bananas on top of the caramel, then cover completely with the whipped cream to prevent the banana slices from browning. Finish with a drizzle of chocolate syrup if desired. Chill the finished pie uncovered for about 1 hour before serving.
Store any leftovers covered in the refrigerator for up to 4 days.
Other Favorite Pies
- No Bake Sour Cream Lemon Pie
- Strawberry Mascarpone Cream Pie
- Creamy Finnish Blueberry Pie (Mustikkapiirakka)
Easy Banoffee Pie
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Recipe Video
Ingredients
- 14 oz sweet condensed milk
- 3 bananas, peeled and sliced
- 1-1/2 cup digestive biscuit or graham cracker crumbs
- 2-3 tbsp brown sugar
- 5 tbsp butter, melted
- 1-1/4 cup whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- chocolate syrup , to garnish, optional
Instructions
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To make the dulce de leche: Remove the label from the condensed milk and put it in a pot of simmering water over low heat; cook for 3 hrs and set aside to cool.
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For the crust: Preheat the oven to 350˚F. Mix together cookie crumbs, brown sugar, and butter. Line the bottom and sides of a 9-inch pie pan with the crumb mixture, gently pressing down. Bake 5 minutes and cool completely. Chilling is even better.
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For the whipped cream: Add the powdered sugar and vanilla extract to the whipping cream and beat on high speed until medium peaks form.
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Open the cooked condensed milk can and spread the dulce de leche on the crust. Top with the sliced bananas and whipped cream. Make sure to cover the banana pieces completely with the whipped cream to prevent them from browning. Garnish with chocolate syrup if using. Chill the pie uncovered for 1 hour before you serve.
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Store leftover pie in the refrigerator for up to 4 days.