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    Home » Desserts

    Banoffee pie

    December 17, 2017 by Caroline's Cooking

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    Banoffee pie is an easy but delicious combination - crisp pie base, caramel, banana and cream. It's a favorite in our house, and I hope it'll be in yours too.

    Jump to Recipe
    slice of banoffee pie on plate

    I first shared this recipe a couple of years ago after I made it for our wedding anniversary, but it's such a favorite, I decided it could do with some better photos to show it off. It has special meaning for us as we had it as part of our wedding meal.

    There were lots of empty plates there, even after two pretty great courses before, and I'm sure this version would go down just as well.

    banoffee pie slice on plate with pastry fork in front

    Where does banoffee pie come from?

    I'm not quite sure when I first had banoffee pie but I remember always thinking it was American as it just seemed like it must be. Then having an American fiance ask what it was when we had it as an option to try for our wedding meal, later backed up by various guests, I found out it wasn't.

    Having looked into it a bit more, it seems it was in fact created at a restaurant in the South of England in the 1970s - 'in the American style' - and was an instant hit that was then replicated all over and, as they say, the rest is history.

    It's funny how a food's history can so often be quite different from what you might think. If you are one of those who hasn't come across it yet, then don't wait any longer. It's definitely a dessert that most people can't resist. Even if you are not that much of a sweet tooth, as we aren't, you will probably find you have a soft spot for this.

    banoffee pie slice seen from tip end

    What's in a banoffee pie?

    • a pastry base (sometimes graham cracker, but less typical)
    • a layer of caramel
    • a layer of sliced bananas
    • whipped cream and (optionally) grated/shaved chocolate on top.

    How it's made - the base

    As I said, it's a pretty simple pie and there are only minimal variations on it. Some people prefer a graham cracker/biscuit and butter crumb crust, but more traditionally it's a sweet shortcrust pastry base.

    There are pros and cons to both, in my mind - a graham cracker crust is clearly quicker, but more likely to crumble and also sweeter which, given you are adding in a layer of caramel and bananas can be a bit much. The pastry case holds together well and doesn't need to be as sweet, but it can go soft quicker if you are not going to eat it all at once.

    In the end I decided to go with a pastry case, using the base I used for pumpkin pie before, but I have left it up to you to choose which you prefer and/or have time for.

    dulce de leche, pastry base then dulce de leche in base

    The filling

    Next is a layer of caramel (the 'offee' in the name coming from toffee but it's more of a caramel really). Traditionally you make this by boiling an unopened can/tin of condensed milk for a couple hours, then letting it cool, as I have described below.

    However, if you are short on time, a bought dulce de leche will work as well. Just be aware, some bought versions are more of a sauce and so a thinner consistency. You can also make the caramel in the can/tin a while in advance and keep the tin unopened in the fridge for a good month or so.

    You might notice the cans often say don't heat in the can and I have seen sites from condensed milk makers say they don't recommend this way - that's because there is a risk of the tins exploding if you don't have them covered in enough water or open them while still hot.

    However, if you make sure there is always a layer of water over the can while it simmers and let it cool before you open, there's no real reason why you shouldn't be fine. The resulting flavor and texture are perfect, and so easy to just eat with a spoon.

    The next layer is bananas - no debate there, although I like to toss them in a little lemon juice to take the edge off the sweetness and they will keep better if you are not using it all at once.

    whole banoffee pie in dish with small plates and forks behind

    The topping

    On top of that, whipped cream - originally this had a little bit of coffee flavoring in there but personally I prefer a little vanilla or to leave it plain. Oh and for me it has to be real cream, not the stuff out of a can.

    Finally, it's commonly topped with some shavings/gratings of chocolate although I think originally it stayed on the coffee theme and some versions I have seen use caramelized pecans. I have stuck with chocolate, but feel free to vary to your taste. You can keep the completed pie refrigerated for a good few hours, if not longer, until needed.

    Banoffee pie may be a bit more rustic than elegant, but I think I have yet to meet someone who doesn't like it if not love it. It's a delicious combination and perfect for making ahead, or at least only a quick assembly. Try it and enjoy.

    slice of banoffee pie in front of rest of pie and serving plates in background

    Try these other pies and tarts:

    • Blueberry galette (a super simple free-form berry pie)
    • Walnut crumble topped apple tart
    • Milk tart (South African melktert, similar to a custard pie but lighter)
    • Pear frangipane tart with cranberries
    • Plus get more dessert recipes in the archives.
    Banoffee pie
    Print Recipe
    5 from 3 votes

    Banoffee pie

    A deliciously simple combination of flavors makes banoffee pie a dessert loved by all.
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Dessert
    Cuisine: British
    Servings: 8
    Calories: 301kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 9 in pie crust approx size, either graham cracker/biscuit base or sweet shortcrust pastry, approx 9in diam (although you can use smaller and scale slightly, or have thicker toppings)
    • 14 oz sweetened condensed milk 1 can
    • 2-3 bananas
    • a couple squeezes of lemon juice
    • 1 cup heavy cream 240ml double cream
    • ¼ teaspoon vanilla optional, or a little more
    • a little dark chocolate to decorate top

    Instructions

    • To make the caramel, peel the label off the can of condensed milk and put on its side in a deep pan.
    • Cover with boiling water - you want the can at least about an inch under water at all times, bring to a simmer and leave for 2hours, checking and topping up the water level regularly. Don't let the can peek out of the water as it may explode.
    • After 2 hours, drain, carefully remove the can from the pan and leave to cool - it will take a good 2hours or more. Don't try to open the can while still hot - again, it may explode from the pressure.
    • If you want to make your own pastry pie case, recipe as follows otherwise skip to next step: - mix 1 ½ cups/200g all purpose/plain flour with 1 stick/4oz/110g unsalted butter, cold and cut into chunks, and 2tbsp confectioners/icing sugar, in a food processor until like breadcrumbs. While pulsing the mixer, slowly add some cold water until the dough just comes together (around 2-3tbsp). Form dough into a ball, cover in cling film and chill for 30mins before rolling out. Preheat oven to 375F/190C. Roll out dough and line a greased pie dish or tin. Press gently into dish to ensure there are no air bubbles underneath, trim the edges and prick the base a few times with a fork. Bake blind (ie filled with parchment paper and beans/baking weights) for around 10-15min, remove beans and bake 'open' for a further 15-20minutes until lightly brown and firm to touch. Remove and allow to cool.
    • Open the cooled can of condensed milk and fill the crumb/pastry base with a layer of the caramel - thickness to your liking but you want a decent layer, using probably half the can. Up to this point can be done a little while in advance.
    • Slice the bananas in medium-thick round slices, toss with a couple squeezes of lemon juice -only enough to lightly coat, not make them wet - then layer on top of the caramel (you can do thinner slices and put on a couple layers, if you prefer).
    • Whip the cream, with the vanilla if using, until it forms soft peaks and then layer it on top of the bananas and smooth the surface (you can make stiffer and pipe it on, if you prefer).
    • Top with a few shavings or gratings of dark chocolate and serve, or refrigerate until needed.

    Video

    Nutrition

    Calories: 301kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 86mg | Potassium: 311mg | Sugar: 30g | Vitamin A: 590IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 0.3mg
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    Remember to pin for later!

    Banoffee pie is an easy but delicious dessert made with a crisp base, caramel, bananas and cream. It's one that has proven an instant hit with young and old. #pie #banana #banoffee #makeaheaddessert #dessert
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    1. Nikki says

      December 17, 2017 at 9:53 pm

      5 stars
      I love everything about this pie!

      Reply
      • Caroline's Cooking says

        December 18, 2017 at 9:41 pm

        Thanks Nikki, it's a favorite here.

        Reply
    2. Cindy Kerschner says

      December 17, 2017 at 2:57 pm

      I never heard of this pie. I'm loving the flavor combo! Delicious!

      Reply
      • Caroline's Cooking says

        December 18, 2017 at 9:41 pm

        Thanks Cindy, it's definitely one to add to your to try list!

        Reply
    3. Liz says

      December 17, 2017 at 1:21 pm

      I've not made nor tasted this pie, but that oozing caramel has sold me. I can't wait to try this!

      Reply
      • Caroline's Cooking says

        December 18, 2017 at 9:41 pm

        Thanks Liz, hope you enjoy it as much as we all did!

        Reply
    4. Laura Dembowski says

      December 17, 2017 at 11:41 am

      The flavors in banoffee sound so good and that gooey caramel is impossible to resist.

      Reply
      • Caroline's Cooking says

        December 18, 2017 at 9:40 pm

        Thanks, it's a simple but delicious combination - and that caramel really is so good!

        Reply
    5. Rachel says

      December 20, 2015 at 12:59 pm

      Oh my goodness, yes yes yes! I had banoffee pie for the first time when I went to England last year and I cannot believe that I had missed out on such a wonderful creation for so many years. This looks absolutely delicious!

      Reply
      • Caroline's Cooking says

        December 22, 2015 at 7:44 pm

        Thanks Rachel, it's fairly easy but so tasty!

        Reply
    6. Sonal says

      September 10, 2015 at 9:35 am

      5 stars
      My husband's favorite! He has been after my life to make this and I have been dodging every possible discussion as to why is it taking me so much time! I could do without the calories! LOL! The pie looks great, Caroline! Happy FF 😀

      Reply
      • Caroline's Cooking says

        September 11, 2015 at 6:54 pm

        Thanks, Sonal. I can understand re calories, but it's worth it 🙂

        Reply
    7. THE HUNGRY MUM says

      September 05, 2015 at 9:30 pm

      hubba hubba! such a fab dessert, looks delish. All that caramel, mmmm...

      Reply
      • Caroline's Cooking says

        September 08, 2015 at 7:10 pm

        Thanks, it is delicious 🙂

        Reply
    8. Ranjana@FlavorfulBakes says

      September 05, 2015 at 10:56 am

      Happy anniversary!! And the pie looks delicious! I love banoffee pie... Never knew it was this simple to make... 🙂

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 7:03 pm

        Thanks, Ranjana. I hope you'll give it a try, it really is pretty easy!

        Reply
    9. Food Daydreaming says

      September 04, 2015 at 11:57 pm

      I love Banoffee Pie! I introduced my whole family to it and now I have to make it quite regularly. Happy anniversary and I hope all goes well with the new addition to your family. Happy FF#84!

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 7:02 pm

        Thanks, Effie. I can definitely see me getting requests for it again, too! And thanks for co-hosting this week and for the well-wishes.

        Reply
    10. tentimestea says

      September 04, 2015 at 11:10 pm

      I had heard of banoffee before this, but I never actually knew what it was. It sounds very delicious! And very, very American so that is a funny and interesting story about its origins. I quite like how you explained how the sweetness of the pie could be cut down (it initially looks a bit intimidating with that thick and delicious layer of caramel...!) and controlled in certain components of the pie.

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 7:00 pm

        Thanks, we really like it with the slightly-less-sweet pastry crust (and actually it has kept crisp for a couple days, as we just finished it off tonight!) And yes the origins are quite funny!

        Reply
    11. lynn says

      September 04, 2015 at 7:29 pm

      Looks so delicious! yumm

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:58 pm

        Thanks, Lynn, and thanks for dropping by.

        Reply
    12. Angie@fiestafriday.net says

      September 04, 2015 at 3:55 pm

      Happy Anniversary! And can't wait to meet the new member of the family! I've always thought of banoffee pies as English. I wonder what makes it American-style. The fresh bananas and whipped cream? I think it'd be safe to call it Delicious-style 🙂

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:56 pm

        Thanks, Angie. I think the cream on top is pretty American, British pies rarely have that, and just generally it's not so much a style you would typically associate with British, but delicious it certainly is, as you say!

        Reply
    13. Michelle @ Giraffes Can Bake says

      September 04, 2015 at 3:45 pm

      Banoffee Pie is my absolute favourite dessert, in any form! This pie looks amazing!

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:54 pm

        Thanks, Michelle - it is so delicious, we all love it too!

        Reply
    14. Jeannette says

      September 04, 2015 at 3:18 pm

      5 stars
      Yum, yum, yum!!! 🙂

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:52 pm

        Thanks, Jeannette!

        Reply
    15. Ginger says

      September 04, 2015 at 3:05 pm

      This really made me chuckle: 'created in England, in the 'American' style - hilarious! Thanks for sharing this with us at FF, the pie itself looks amazing! Have a lovely weekend,
      Ginger

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:51 pm

        Thanks Ginger/Steffi - I know it's funny how some dishes come about. Thanks for co-hosting FF this week, and hope you are having a good weekend too!

        Reply
    16. Jhuls says

      September 04, 2015 at 8:41 am

      Amazing looking pie, Caroline. This sounds delish! 🙂 Happy FF and have a fab weekend. xx

      Reply
      • Caroline's Cooking says

        September 05, 2015 at 6:50 pm

        Thanks, Jhuls, happy FF to you too!

        Reply
    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

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