Skip to Content

Banoffee Pie

The perfect combination of caramel, banana, cream and chocolate in a buttery biscuit base! Banoffee Pie is a classic dessert that's simple to make.
Jump to Recipe

or scroll for tips (and a little nostalgia).

banoffee pie slice

Want a dessert that looks incredibly tempting and is even more impressive when you enjoy that first spoonful?

This Banoffee Pie recipe is easy to follow and guarantees a dessert that your guests will rave about.

It’s an enticing mix of flavours: caramel, bananas, cream and chocolate in a no-bake buttery biscuit shell.

banoffee pie

Banoffee Pie Recipe

I’ve based this recipe on one that my Mum ripped out of a New Idea magazine – quite a few years ago judging by the condition of the page.

Mum assured me this was the best Banoffee Pie recipe and she was spot on.

I have tweaked the base ingredients a little along with the amount of chocolate for the topping, so keep scrolling to the bottom of the post for the recipe card which contains the updated recipe.

banoffee pie recipe

Making Banoffee Pie

To start, you’ll need to grease and line a tart tin (25 x 3.5 cm). Ideally, use a tin with a removeable base so you can easily push the tart out of the tin once it’s ready.

The ingredients for the base are:

  • 250 grams Granita biscuits (or any type of plain or digestive biscuit)
  • 150 grams butter, melted.

Mix these ingredients together and then press into the tin, coating the base and sides.

Place the base in the fridge to set.

banoffee pie base ingredients

Making the (incredible) caramel filling

One of the many highlights of this recipe is the wonderful caramel filling.

To make it, you’ll need:

  • 395 grams condensed milk
  • 75 grams unsalted butter
  • 2/3 cup brown sugar, firmly packed
  • 150 grams cream cheese, chopped.
banoffee pie filling ingredients

Place the condensed milk, butter and brown sugar into a saucepan. Stir over low heat until the mixture is smooth.

Turn the heat up to medium, and cook for another 10-12 minutes or until the mixture thickens and turns a deeper caramel colour.

Remove from the heat and add the cream cheese to the mixture. Stir through until combined and smooth.

Pour this filling into base and smooth the top. Refrigerate for an hour or until set.

banoffee pie filling

The top layers

Okay, the next layer is the banana layer.

Selecting bananas that are ripe, but not overripe, and packed with flavour will take your Banoffee Pie to the next level.

In Australia, Cavendish and Lady Fingers are the two most popular varieties of bananas and will work well in this recipe.

Generally, try to select bananas that are a bright yellow colour and a full, plump shape.

However, sometimes you can’t judge a banana by its cover!

I used these Cavendish bananas that were locally grown and sourced from my local “paddock to plate” style Earth Markets.

The grower assured me they were perfect for eating despite the greenish colour, and she was right. They were the most amazing bananas and, once peeled, were a gorgeous deep yellow colour and so sweet to taste.

bananas for banoffee pie

Peel and slice the bananas, diagonally if they are small bananas. Sprinkle a little lemon juice over the banana slices so they won’t brown.

Melt about 120 grams of milk chocolate and spread over a baking tray lined with baking paper. Place in the fridge to set.

Next, whip up 300ml of thickened cream.

Once the chocolate is set, break or cut up into shards.

Now you have everything you need to assemble the top layer of your Banoffee Pie.

making banoffee pie 2

Arrange the banana slices over the caramel filling. Dollop cream on top of the bananas and then arrange chocolate shards to decorate.

banana layer banoffee pie

Enjoying and storing Banoffee Pie

You can enjoy this dessert straight away, however it’s even better once the flavours develop a little over a few hours or overnight.

Store your Banoffee Pie in the fridge for up to two days.

And if you share a slice with someone, get ready to share your recipe, too. This one is always a hit!

If you’re looking for more classic dessert recipes, browse the Cooking with Nana Ling dessert collection here.

slice of banoffee pie

banoffee pie slice

Banoffee Pie

The perfect combination of caramel, banana, cream and chocolate in a buttery biscuit base! Banoffee Pie is a classic dessert that's simple to make.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American, Australian, British
Keyword: banoffee pie
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 860kcal

Equipment

  • 1 tart tin (25 x 3.5 cm)

Ingredients

Base

  • 250 grams Granita biscuits (or any type of plain or digestive biscuit)
  • 150 grams butter, melted

Filling

  • 395 grams condensed milk
  • 75 grams unsalted butter
  • 2/3 cup brown sugar, firmly packed
  • 150 grams cream cheese, chopped

Topping

  • 2 bananas
  • 1 teaspoon lemon juice
  • 300 ml thickened cream (heavy cream)
  • 120 grams milk chocolate

Instructions

Base

  • Grease tart tin and line base with baking paper.
  • Process biscuits until finely crushed. Mix in melted butter and press into the tin (base and sides). Refrigerate.

Filling

  • Place condensed milk, butter and brown sugar into a saucepan. Stir over low heat until smooth.
  • Cook over medium heat for 10-12 minutes or until the mixture thickens and turns a deeper caramel colour.
  • Remove from heat and add cream cheese to mixture. Stir until combined and smooth.
  • Pour filling into base and smooth top. Refrigerate for an hour or until set.

Topping

  • Peel and slice bananas. Sprinkle lemon juice over sliced banana and then layer over filling.
  • Whip cream until thick. Dollop cream on top of banana layer.
  • Melt chocolate and spread on a baking tray lined with baking paper. Place into fridge to set. Once set, cut into shards and arrange on top of cream.
  • Store pie in fridge for up to two days.

Nutrition

Calories: 860kcal | Carbohydrates: 87g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 422mg | Potassium: 478mg | Fiber: 3g | Sugar: 66g | Vitamin A: 1657IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 2mg

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.