Why You’ll Love This Recipe

I love this Banoffee Pie because it’s so simple yet feels like a special treat every single time. The smooth caramel layer is pure decadence, and it pairs perfectly with the light whipped cream and bananas. It’s completely no-bake, so it’s ideal for when I want a showstopping dessert without any fuss. It’s also easy to customize with a touch of chocolate or a dash of vanilla, depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the base:
200 g (11 oz) Digestive biscuits, Crushed
100 g (3.5 oz) Unsalted butter, Melted
1/2 tsp Salt

For the caramel:
80 g Unsalted butter
80 g Dark brown sugar
397 g (14 oz) Can of condensed milk, 1x tin

For the topping:
2 Bananas, Peeled and sliced
300 ml (1.25 cups) Double cream, Whipped
10 g (3.5 oz) Dark chocolate, (See notes)

Optional:
2 tsp Vanilla extract, See notes
2 tbsp Icing sugar, See notes

Directions

1. I mix the crushed biscuits with melted butter and salt until the mixture looks like wet sand. Then I press it firmly into a 23cm removable-base flan tin, using the back of a spoon to smooth it out. If I have time, I chill the base for 30 minutes.

2. For the caramel, I melt the butter and dark brown sugar together in a small non-stick pan over low heat, stirring constantly until the sugar dissolves.

3. I add the condensed milk and increase the heat to medium, stirring continuously. When the caramel starts bubbling, I let it cook for about 1 minute until thick and golden.

4. I spoon the caramel onto the biscuit base and smooth it evenly. Then I chill it in the fridge for at least 1 hour to set.

5. Just before serving, I layer the banana slices on top of the caramel.

6. I whip the double cream (with vanilla and icing sugar if I’m using them) until it’s soft but holds its shape, then spread it gently over the bananas.

7. I finish by grating or curling dark chocolate over the top before serving.

Servings and Timing

This recipe serves 8 people and takes about 1 hour and 30 minutes in total — 30 minutes of prep time and 1 hour of chilling. It’s a brilliant make-ahead dessert that’s perfect for dinner parties, holidays, or any time I want to treat myself.

Variations

Sometimes I like to make a chocolate version by adding a few tablespoons of melted dark chocolate to the caramel. For a nutty twist, I sprinkle chopped toasted hazelnuts or pecans over the cream. If I’m feeling indulgent, I drizzle extra caramel sauce over the top before serving. To make mini versions, I press the biscuit base into individual ramekins and top each one separately — perfect for entertaining.

Storage/Reheating

I store leftover Banoffee Pie in the fridge, covered, for up to 2 days. It’s best eaten fresh, but it holds up beautifully if made ahead. I don’t recommend freezing it, as the texture of the bananas and cream changes once thawed. To keep the bananas from browning, I sometimes toss them in a little lemon juice before assembling the pie.

FAQs

Can I use store-bought caramel?

Yes, I sometimes use dulce de leche or caramel spread to save time — it works beautifully.

How do I stop the bananas from turning brown?

I toss them in a little lemon juice before layering to keep them fresh-looking.

Can I make Banoffee Pie the day before?

Yes, I often make it a day ahead and add the bananas and cream just before serving.

What type of biscuits work best?

I usually use digestive biscuits, but graham crackers are great too.

Can I use tinned caramel instead of making my own?

Yes, ready-made caramel or condensed milk caramel (like Carnation Caramel) is an easy shortcut.

How thick should the cream be?

I whip it until it’s soft but holds its shape — not too stiff or it can look grainy.

Can I add coffee flavor?

Definitely! I sometimes mix a teaspoon of instant coffee into the caramel for a mocha twist.

How can I make this dessert lighter?

I use reduced-fat condensed milk and light cream, though it’s still deliciously creamy.

What size tin should I use?

A 23cm removable-base flan tin works best for even layers and easy slicing.

Can I serve it straight from the fridge?

Yes, I prefer it chilled as it helps the caramel and cream hold their shape.

Conclusion

I love how this Banoffee Pie delivers maximum flavor with minimal effort. The buttery base, rich caramel, and soft bananas come together beautifully under a cloud of whipped cream and chocolate. It’s a timeless dessert that’s easy, elegant, and guaranteed to impress every time I make it.