If you’re searching for a Classic Banoffee Pie recipe that’s rich, creamy, and irresistibly indulgent, you’ve just found it. This British favorite combines a buttery biscuit base, silky toffee caramel, ripe bananas, and a cloud of softly whipped cream topped with chocolate flakes. The result? A dreamy dessert that’s simple to make yet stunning to serve.
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Why You’ll Love This Classic Banoffee Pie
There’s something truly special about the mix of banana, toffee, and cream — it’s comfort food at its finest! Here’s why this banoffee pie will quickly become a go-to dessert in your kitchen:
- No Baking Required: All the decadence without turning on the oven.
- Easy Ingredients: Simple staples like butter, sugar, condensed milk, and bananas.
- Crowd-Pleaser: A guaranteed hit for birthdays, holidays, or just because.
- Customizable: Adjust the sweetness, switch up the chocolate, or even make it dairy-free.
- Make-Ahead Friendly: Prepare it the day before and chill until ready to serve — the flavors get even better!
Ingredients for Classic Banoffee Pie
For the Base
- 250g digestive biscuits (or graham crackers)
- 100g melted butter
For the Toffee Layer
- 150g butter
- 150g soft light brown sugar
- 1 can (397g) sweetened condensed milk
- ¼–½ teaspoon sea salt flakes (optional, but enhances flavor)
- 2–3 large bananas, sliced
For the Topping
- 350ml double (heavy) cream
- 1 tablespoon icing sugar (optional for sweetness)
- ½ teaspoon vanilla extract
- 1 x 45g Cadbury Flake bar, crumbled
OR 50g grated milk chocolate (Crunchie bar also works great)
Ingredient Notes and Substitutions
- Digestive Biscuits: If you can’t find digestives, graham crackers or shortbread cookies work perfectly.
- Butter Alternatives: Use unsalted butter for a lighter flavor or plant-based butter for a vegan version.
- Condensed Milk: This is the key to your toffee layer. For a dairy-free option, try coconut condensed milk.
- Sea Salt Flakes: Optional, but adds a delightful contrast to the sweetness.
- Bananas: Choose ripe, firm bananas — overripe ones may become mushy.
- Chocolate Topping: Dark or milk chocolate both complement the caramel beautifully.
- Whipped Cream Substitute: Coconut whipped cream is a great dairy-free alternative.
Step-by-Step Instructions
Step 1 – Make the Biscuit Base
Crush the digestive biscuits in a food processor or place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs.
Pour in the melted butter and mix until the texture resembles damp sand.
Transfer the crumb mixture into a 20cm (8-inch) springform tin and press it evenly across the bottom with the back of a spoon.
Refrigerate the base while you prepare the toffee layer.
Step 2 – Prepare the Toffee Layer
In a medium saucepan, melt the butter and light brown sugar together over low heat. Stir continuously until the sugar fully dissolves and the mixture looks smooth and glossy.
Add the sweetened condensed milk and stir well. Turn the heat up slightly to medium and bring the mixture to a gentle boil, stirring constantly to prevent burning.
Cook until the mixture darkens and thickens — this usually takes about 5 minutes. Once ready, remove from heat and stir in the sea salt flakes (if using).
Pour the hot toffee over the chilled biscuit base, smoothing it out evenly. Refrigerate for at least 4 hours or overnight until firm.
Step 3 – Add the Bananas
Once the toffee has set, slice the bananas and layer them neatly over the caramel surface. The sweetness of the bananas pairs beautifully with the buttery toffee base.
Step 4 – Whip the Cream
In a large mixing bowl, whip the double (heavy) cream with the icing sugar (if using) and vanilla extract until soft peaks form.
Be careful not to overwhip — you want a soft, cloud-like texture.
Step 5 – Assemble and Garnish
Gently spoon the whipped cream over the banana layer, spreading it out evenly without disturbing the fruit.
Finish by crumbling a Cadbury Flake, grating milk chocolate, or even using crushed Crunchie bars for a little crunch and flair.
Refrigerate until ready to serve — the pie tastes best when well chilled.
Pro Tips for Success
- Stir the Toffee Constantly: The mixture burns easily, so don’t walk away from the stove!
- Cool Completely Before Layering: Adding bananas or cream to warm toffee can make the layers slide apart.
- Use Cold Cream: Cold cream whips better and holds its shape longer.
- Chill Overnight: The base firms up beautifully and slices cleanly.
- Add Bananas Last-Minute: To prevent browning, add banana slices shortly before serving.
- Use a Hot Knife for Neat Slices: Dip your knife in hot water between cuts for perfect presentation.
Flavor Variations
- Chocolate Banoffee Pie: Add 2 tablespoons of cocoa powder to the biscuit base for a rich chocolate twist.
- Nutty Banoffee: Sprinkle crushed hazelnuts, pecans, or almonds over the whipped cream layer.
- Espresso Banoffee: Stir a teaspoon of instant espresso into the toffee mixture for a mocha flavor.
- Coconut Banoffee: Use coconut cream topping and toasted coconut flakes for a tropical spin.
- Mini Banoffee Cups: Layer the ingredients into small jars for individual desserts — perfect for parties!
Serving Suggestions
- Serve chilled, directly from the fridge.
- Dust with extra chocolate shavings for an elegant finish.
- Pair with freshly brewed coffee or a cup of black tea to balance the sweetness.
- Add a drizzle of caramel sauce over the top for extra indulgence.
Storage and Freezing Instructions
- Refrigeration: Store covered in the refrigerator for up to 3 days.
- Freezing: It’s best not to freeze fully assembled banoffee pie (the bananas will discolor). However, you can freeze the biscuit base and toffee layer separately for up to 1 month.
- Make-Ahead Tip: Assemble the base and toffee layer the day before serving, then add the bananas and whipped cream just before your event.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 5g |
| Carbohydrates | 56g |
| Fat | 32g |
| Fiber | 2g |
| Sodium | 180mg |
(Values are approximate and will vary based on brands and portion size.)
FAQ About Classic Banoffee Pie
What is Banoffee Pie made of?
Banoffee Pie is a classic British dessert made with layers of buttery biscuit crumbs, rich caramel toffee, sliced bananas, whipped cream, and chocolate flakes. The name comes from “banana” and “toffee.”
Can I make Banoffee Pie without condensed milk?
Yes! You can make a quick caramel using sugar, butter, and cream, but sweetened condensed milk gives the most authentic, creamy toffee flavor.
How do I keep the bananas from turning brown?
Lightly toss sliced bananas in a little lemon juice before layering — it slows oxidation and keeps them looking fresh.
Can I make Banoffee Pie ahead of time?
Absolutely. The base and toffee can be made a day or two in advance. Add bananas and whipped cream just before serving for the best texture.
What if I don’t have digestive biscuits?
Graham crackers, vanilla wafers, or shortbread cookies make excellent substitutes and pair beautifully with the caramel flavor.
Classic Banoffee Pie: The Ultimate No-Bake Dessert
- Total Time: 35 minutes + chilling time
- Yield: 8 servings
Description
A rich, creamy, and indulgent British dessert featuring a buttery biscuit base, silky toffee caramel, ripe bananas, and softly whipped cream topped with chocolate flakes.
Ingredients
- 250g digestive biscuits (or graham crackers)
- 100g melted butter
- 150g butter
- 150g soft light brown sugar
- 1 can (397g) sweetened condensed milk
- ¼–½ tsp sea salt flakes (optional)
- 2–3 large bananas, sliced
- 350ml double (heavy) cream
- 1 tbsp icing sugar (optional)
- ½ tsp vanilla extract
- 1 x 45g Cadbury Flake bar, crumbled or 50g grated milk chocolate
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter until combined. Press into a 20cm tin and refrigerate.
- Melt butter and brown sugar in a saucepan over low heat. Stir until smooth, then add condensed milk. Boil gently for 5 minutes, stirring constantly, until thickened and golden. Stir in sea salt if desired.
- Pour toffee over the chilled base and refrigerate for at least 4 hours or overnight until firm.
- Slice bananas and arrange over the set toffee layer.
- Whip double cream with icing sugar and vanilla until soft peaks form.
- Spread whipped cream over bananas and top with crumbled Flake or grated chocolate.
- Chill before serving for best results.
Notes
Add bananas just before serving to prevent browning. Chill overnight for clean slices and enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
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Final Thoughts
This Classic Banoffee Pie is the kind of dessert that never fails to impress. With its creamy caramel, fresh banana slices, and soft whipped topping, every bite feels like pure comfort. Whether you’re making it for a family gathering or a quiet weekend treat, it’s a no-bake dessert that’s as satisfying as it is simple.
Once you try it, you’ll understand why Banoffee Pie has stood the test of time — it’s truly the ultimate sweet indulgence!