Best Banoffee Pie - Irresistibly Delicious and Simple to Make

Name: Best Banoffee Pie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate, for garnish; 2 tsp Vanilla extract; 2 tbsp Icing sugar

There’s something utterly irresistible about the mix of creamy, caramel-sweet, and fruity flavors all in one dessert. It’s this magic that makes the Best Banoffee Pie Recipe a total showstopper in my kitchen. Trust me, once you try making it yourself, you’ll see why it becomes a household favorite so fast.

A round pie sits on a white marbled board with a golden crumbly crust forming the base and edges. Inside the crust, thin, round slices of pale yellow bananas form a neat layer just beneath a large thick layer of creamy white topping spread unevenly with swirled textures. On top of the cream, small dark brown chocolate shavings are scattered all over, adding contrast. One slice is being lifted out with a dark knife attached to a woman's hand, revealing the smooth thickness of the filling inside. The background is a textured blue cloth with a white bowl holding more chocolate shavings at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Banoffee Pie Recipe
Top Tip
How to Serve Best Banoffee Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Banoffee Pie Recipe

Why You'll Love This Recipe

Banoffee pie has that perfect balance of textures and flavors — crumbly biscuit base, gooey caramel, fresh bananas, and luscious cream. I get a lot of joy making it for friends and family because it’s simple but feels so special.

Uncomplicated ingredients: You probably already have most of what you need at home, making this easy to whip up anytime.
Make-ahead friendly: The pie needs chilling, so it’s perfect for prepping ahead of a dinner or celebration.
Customizable topping: Whether you love lots of whipped cream or want a hint of vanilla, it’s easy to tailor.
Always impresses guests: Everyone eyes the caramel and bananas, and the rich flavors keep people coming back for more.

Ingredients & Why They Work

Every ingredient in the Best Banoffee Pie Recipe is carefully chosen to create those layers of rich texture and sweet flavor that just work so well together. From the buttery base to the smooth caramel, each component plays an important role.

Flat lay of a small pile of golden crushed digestive biscuits, a square of unsalted butter with a pale yellow hue, a pinch of coarse salt crystals scattered nearby, a small white ceramic bowl with rich golden caramel sauce, a peeled banana sliced into neat rounds, a fluffy mound of whipped double cream in a white ceramic bowl, and a small neat pile of dark chocolate curls—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Digestive biscuits: Their slightly sweet, hearty crunch creates a perfect biscuit base; you can swap them with graham crackers if you’re in the U.S.
Unsalted butter: Melts perfectly into the crushed biscuits, holding them together without overpowering the flavors.
Salt: Just a pinch to balance the sweetness and bring depth to the base.
Dark brown sugar: Adds richness and helps caramelize the sauce with a lovely molasses undertone.
Butter (for caramel): Creates that silky texture essential for homemade caramel.
Condensed milk: The magic ingredient that turns into luscious dulce de leche when cooked gently.
Bananas: Fresh, ripe bananas add natural sweetness and a delicious fruity contrast.
Double cream: Whipped to soft peaks, it adds elegance and a creamy finish that lightens the dessert.
Dark chocolate: Optional but highly recommended for a little bite of bittersweet flavor and pretty garnish.
Vanilla extract and icing sugar: Both optional — add them to your cream for extra aroma and gentle sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving and customizable the Best Banoffee Pie Recipe is. You can tweak the sweetness, swapping out toppings or even try a different biscuit base to suit your tastes or what’s in your pantry.

Variation: Sometimes I mix a sprinkle of cinnamon or nutmeg into the biscuit base for a warm twist that makes it feel extra cozy during colder months.
Dietary swaps: If you're after a dairy-free version, coconut cream whipped up nicely works well instead of double cream, and vegan butter blends great in the base.
Fruit twist: Adding a handful of fresh raspberries or sliced strawberries on top pairs beautifully with the caramel and cream.

Step-by-Step: How I Make Best Banoffee Pie Recipe

A slice of pie on a white plate with a crumbly light brown crust at the bottom and sides, followed by a smooth light brown layer, then a layer with thin banana slices, topped with a thick pale cream layer with a whipped texture and garnished with dark brown chocolate curls scattered on top. The plate is on a soft blue cloth surface. A silver fork is placed on the right side of the plate. In the background, there is part of the remaining pie visible on a round white marbled plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Biscuit Base

Start by crushing your digestive biscuits finely — I like to use a rolling pin inside a sealed bag for even crumbs without too much mess. Mix those crumbs with melted butter and salt until it has a sandy, wet-sand texture. Press this firmly into the bottom of a 23cm removable base flan tin. Pro tip: use the back of a spoon to compact it well, so it holds together when sliced. If you have time, pop the base into the fridge for 30 minutes — it helps it firm up perfectly.

Step 2: Make the Caramel

Gently melt butter and dark brown sugar together in a small non-stick saucepan over low heat — keep stirring so nothing sticks or burns. Once melted, add the condensed milk and increase heat to medium. Now, watch closely and stir continuously while the caramel bubbles rapidly for about a minute. It should thicken to a golden, luscious consistency. Remember, don’t rush here — patience makes the perfect smooth caramel.

Step 3: Assemble the Layers

Spoon the warm caramel evenly over your chilled biscuit base and smooth it out. Pop the pie back into the fridge and chill for at least 1 hour to let everything set firmly.

Step 4: Add Bananas and Cream

When you’re ready to serve, slice fresh bananas and lay them over the set caramel layer. To keep the bananas from browning quickly, I sometimes toss them lightly in lemon juice — it brightens the flavor too. Whip your double cream (and optional vanilla extract and icing sugar) until soft peaks form—soft but able to hold shape. Dollop or spread the whipped cream over the bananas for that creamy top.

Step 5: Finish with Chocolate

The final touch is dark chocolate shavings. I use a vegetable peeler to curl the chocolate – it’s a little extra effort but so worth it for that gorgeous finishing touch. Of course, sprinkles or a dusting of cocoa powder can work too if you prefer.

Top Tip

From my kitchen experiments with this recipe, I’ve learned a few simple tricks that really help make the Best Banoffee Pie Recipe stand out and come together beautifully every time.

Perfect Caramel Consistency: Don’t skip stirring the caramel continuously; missing this means it can become grainy or stick to the pan — patience here pays off big time.
Chill the Base: Letting the biscuit base chill before adding caramel ensures it doesn’t get soggy and stays crumbly and firm.
Banana Freshness: Toss sliced bananas in a squeeze of lemon juice to keep them looking bright and fresh, especially if you won’t serve immediately.
Whipping Cream to the Right Texture: Stop whipping as soon as the cream holds a soft peak — over-whipping will make it lumpy and harder to spread smooth.

How to Serve Best Banoffee Pie Recipe

Garnishes

For garnishes, I keep it simple—dark chocolate curls and a light dusting of cocoa powder give it a classy yet approachable look. If I’m feeling festive, a few fresh mint leaves or a sprinkle of toasted nuts add a lovely touch and a bit of crunch.

Side Dishes

This pie is often the star, so I don’t usually pair it with heavy sides. But if you want to keep the party going, a cup of strong coffee or a splash of dessert wine complements the sweet and creamy flavors beautifully.

Creative Ways to Present

One time, I made mini banoffee pies in little glass jars for a party — guests loved how portable they were! Layering the ingredients in transparent containers really shows off those delicious layers. You could also top with caramel drizzle for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

I always keep leftover banoffee pie covered tightly with plastic wrap in the fridge. It stays fresh for up to 2 days, though the biscuit base will soften a bit over time — still delicious but best eaten sooner rather than later.

Freezing

Freezing banoffee pie can be a bit tricky because of the cream topping and bananas—it doesn’t thaw well. I suggest making just enough to avoid leftovers or freeze just the base and caramel separately if you want to prep elements ahead of time.

Reheating

Typically, you won’t want to reheat this dessert. But if the caramel needs softening, letting the pie sit at room temperature for 10-15 minutes before serving works wonders without sacrificing the fresh whipped cream topping.

Frequently Asked Questions:

Can I use regular granulated sugar instead of dark brown sugar for the caramel?

Using dark brown sugar gives the caramel its rich, deep flavor because of the molasses content. If you substitute with granulated sugar, the caramel will be sweeter but less complex in taste, so it’s better to stick with dark brown sugar if possible.

How can I prevent my bananas from turning brown on the pie?

Toss your banana slices gently with a little lemon juice before placing them on the pie. The acidity slows oxidation, keeping them fresh-looking longer without altering the flavor much.

Can I make the caramel in advance?

Absolutely! The caramel can be made ahead and stored in an airtight container in the fridge for up to a week. Just warm it gently before spreading over the biscuit base to make it easier to spread.

Is this a gluten-free recipe?

Not by default, because digestive biscuits typically contain gluten. However, you can substitute gluten-free biscuits or cookies for the base and adjust the butter as needed to get the right texture.

Final Thoughts

The Best Banoffee Pie Recipe has this wonderful way of bringing a little festive sweetness to any day. I always get such warm smiles after serving it — it feels like sharing a bit of extra comfort and joy. I really encourage you to try making it; honestly, it’s one of those recipes that once you get it right, it becomes a go-to for celebrations, casual get-togethers, or just because.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way