Banoffee Pie

by Haley // June 24, 2025

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Banoffee pie is a sweet, creamy masterpiece that’s impossible to resist! A buttery crust is filled with luscious dulce de leche, fresh bananas, toffee bits and fluffy whipped cream. It’s the kind of dessert that disappears in seconds and has everyone asking for the recipe!

Slice of banoffee pie served on a white plate.

Looking for a dessert that feels both nostalgic and a little luxurious at the same time. You must try this banoffee pie! It’s really simple to put together, especially considering how impressive it looks on the table. With its crumbly graham cracker crust, rich dulce de leche, banana slices, and clouds of whipped cream, one slice turns into two, and suddenly it’s gone!

The name “banoffee” comes from a mix of banana and toffee, and this pie is every bit as irresistible as you’d imagine. It’s kind of like a banana cream pie’s richer, more indulgent cousin, thanks to the sweet toffee flavor. If you love the flavor of dulce de leche as much as I do, be sure to try my dulce de leche cupcakes next!

Table of Contents

Why You’ll Love This Recipe

Sweet & salty harmony. The buttery crust and rich toffee layer are perfectly balanced with the natural sweetness of bananas.
Texture in every bite. Creamy, crunchy, smooth, and airy—this dessert checks all the boxes.
Weekend worthy, weeknight easy. It looks impressive enough for guests but is simple enough to throw together on a whim.
A twist on tradition. This dessert brings classic flavors together in a way that feels fresh and exciting every time.

Ingredient Notes

Bananas near bowls of graham crackers, heavy cream, sugar, toffee and vanilla.

Graham cracker crust: Made with graham cracker crumbs, melted butter, brown sugar, and a pinch of salt for a buttery, slightly sweet base that holds everything together.
Dulce de leche: The star of the show! It’s thick, rich, and full of that signature toffee flavor. I like to use canned for convenience.
Bananas: Use ripe but firm bananas so they hold their shape and don’t brown quickly. Save the overripe bananas for banana bread!
Toffee bits: Add a delightful crunch and extra caramel flavor. Sprinkle some on top too, if you’d like!
Whipped cream: A blend of heavy cream, a touch of sugar, and vanilla extract whipped to soft peaks for a light, fluffy topping that perfectly balances the rich layers beneath.
Chocolate shavings (optional garnish): Gives a pretty finish and a hint of chocolate flavor.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Make it chocolatey. Add a layer of melted chocolate or chocolate ganache over the crust before adding the dulce de leche for a rich chocolate twist.

Add nuts. Sprinkle chopped toasted pecans, walnuts, or hazelnuts between the layers or just on top for extra crunch and flavor.

Mini banoffee pies. Use a muffin tin to make individual-sized pies. This would be perfect for parties or portion control!

How to Make Banoffee Pie

Showing the process of making a banoffee pie.

Preheat the oven to 325°F. Mix graham cracker crumbs, melted butter, brown sugar, and salt, then press into a 9-inch pie plate. Bake for 10–12 minutes until fragrant, and let cool completely.
Pour 1 ¼ cups dulce de leche into the crust. Use an offset spatula to spread into an even layer.
Arrange banana slices over the dulce de leche layer, allowing slight overlap in a circle pattern. Sprinkle toffee bits on top and set aside.
In a chilled metal bowl, whip heavy cream, sugar, and vanilla with an electric mixer until medium-soft peaks form.
Pipe whipped cream over the pie filling, then refrigerate for 2 to 48 hours. Before serving, garnish with chocolate shavings.

Expert Tips

Making whipped cream. Use a cold bowl and beaters when whipping the cream to help it whip faster and hold its shape better.

Cool before filling. Let the crust cool completely before adding the filling to keep layers distinct and prevent sogginess.

Chill for best texture. Refrigerate the pie for at least 2 hours to let flavors meld and the whipped cream set nicely.

Top just before serving. Add the chocolate shavings just before serving to keep them looking fresh and prevent melting.

Make Ahead and Storage Tips

Make ahead. You can bake the graham cracker crust up to 3 days in advance and keep it covered in the fridge, or freeze it for up to 3 months. Just be sure it’s wrapped tightly to prevent drying out. Thaw in the refrigerator before assembling. The entire pie can also be made a day ahead, just refrigerate it uncovered until you’re ready to serve.

Storing leftovers. Once assembled, the pie will stay fresh in the fridge for up to 3 to 4 days. Store it loosely covered with foil or plastic wrap and enjoy it chilled straight from the fridge.

Freezing. Banoffee pie doesn’t freeze well as a whole, since the texture of the bananas and whipped cream can change. However, leftover slices can be individually wrapped and frozen for up to 3 months.

Recipe FAQ

How do I keep the bananas from turning brown?

The bananas are mostly covered by the whipped cream, which helps reduce browning. You can also lightly drizzle fresh lemon juice over the banana slices before adding them to the pie. This helps keep the bananas from browning, especially helpful if you’re preparing the pie a day ahead. Don’t worry, the small amount won’t affect the flavor.

Can I use a different crust?

Yes! A cookie crust made from crushed digestive biscuits, Biscoff, or chocolate graham crackers would be delicious alternatives.

How do I keep the whipped cream from deflating?

Use very cold cream and a cold bowl when whipping. Whip until soft to medium peaks form and don’t overmix.