This Immediately Became One Of My New Favorite Desserts.
Guys this might be my favorite dessert, for sure top five. I love it so much.
Banoffee Pie is a British dessert with a thick toffee or caramel-like layer over a graham cracker crust, topped with a layer of bananas and whipped cream. I learned about it from a video on my discover feed – thank you, Amy Nash!
For the last few months, we’ve been doing this thing in our house called “Family Dessert Night” where I basically make a fun dessert every Thursday night, for no reason except joy.
Sometimes it’s just us, and sometimes we invite other people. It has become a total highlight of the week for us and has also given us a reason to invite people over and build community over a shared love of dessert.
And Banoffee Pie has been THE CLEAR WINNER of our Family Dessert Nights so far!
(pictured here with a piece of chocolate stuck in the top, I will allow it)
Be advised: you’re going to need to eat this just one small slice at a time because it’s very rich. But I can almost guarantee that you’ll be revisiting the fridge a few times for “just one more bite” until it’s completely gone. It’s creamy, rich, dense, salty-sweet, and absolutely bonkers delicious.
You should join us for Family Dessert Night! New community challenge that we’re starting up today – I’d love for you to make this with us and share it with the people you love!
How To Make Banoffee Pie
1
Make a Graham Cracker Crust.
And honestly, I live for a graham cracker crust. Take a bite of the warm buttery crumbs before you press them into the pan and tell me that’s not one of the best things you’ve ever eaten.
2
Make the Toffee Layer.
I set timers and go low and slow. 5 minutes and stir it the whole time. (Sorry for my stained burner in this picture! Woopsies)
3
Pour Toffee Into The Crust.
Pour your toffee layer into the cooled crust! What a satisfying feeling! Chill in the fridge, or cool at room temperature for a bit.
4
Bananas and Whipped Cream.
Layer your sliced bananas and spread the whipped cream over the top!
5
Slice and Serve!
Your slices should cut nice and clean, but still be soft enough to be very very enjoyable to eat. Like, VERY ENJOYABLE. 🤤
Tips and Tricks
If you’re a person who finds timelines helpful (like me!) – here’s the schedule I typically follow:
- Morning: make the graham cracker crust; let it cool
- 2pm: make the toffee layer; let it rest at room temperature
- 4pm: before friends come over, layer with bananas and whipped cream and pop it into the fridge
- 6pm: remove from fridge, rest for 30 minutes and serve
I think you’re going to love this! Enjoy!
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Banoffee Pie
Description
Absolutely my new favorite dessert. Salty-sweet graham cracker crust, silky caramel toffee filling, sliced bananas, and whipped cream on top. My family loves this easy dessert recipe!
Ingredients
Graham Cracker Crust
- 12 full sheet graham crackers, crushed into 1 1/2 cups
- 5 tablespoons sugar
- 7 tablespoons salted butter (melted)
Toffee Filling
- 1/2 cup salted butter
- 1/2 cup brown sugar, packed
- 8 ounces sweetened condensed milk (about half of a can)
Banana and Whipped Topping
- 2 large ripe bananas, peeled and sliced
- 1 1/4 cups cold heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Graham Cracker Crust: Preheat the oven to 350 degrees. Mix crust ingredients and press into a 9-inch pie plate. Bake at 350 for 10 minutes.
- Toffee Filling: In a heavy-bottomed saucepan, melt butter and brown sugar over low to medium heat. Set a timer for 5 minutes; heat gently while stirring continuously. This is to lightly caramelize and develop the flavor. Do not bring to a rolling boil, but a very light bubbling with constant stirring is okay!
- Finish Filling: Add sweetened condensed milk; stir to incorporate. Set a timer for 5 minutes again; bring it up to a gentle boil for 3-4 minutes and whisk or stir continuously. The color will start darken into a medium brown and the consistency will thicken slightly.
- Rest Time: Pour the toffee into the cooled crust – it should be thickened, but still smooth and pourable. Let it rest on the counter for 1-2 hours until the toffee is cooled and dry to the touch. (If it seems like it might be too loose or runny, you can pop it in the fridge for a few hours until it’s set.)
- Whipped Cream: Using an electric mixer, whip the heavy cream with the sugar and vanilla until medium peaks form.
- Finish: When the top is set, arrange sliced bananas on top in a single layer. Add whipped cream and finish with chocolate shavings.
- Serving: You can serve this at room temperature, or chilled. (If it’s in the fridge, give it 15-30 minutes of rest on the counter before serving for best texture.) I recommend serving this the day of, as overnight it starts to get wet and messy, and the bananas begin browning.
Notes
Leftovers: I LOVE this pie cold – truly LOVE IT. But it also gets a bit wetter and messier in the fridge overnight (the bananas and whipped cream release some liquid, and the bananas will start to brown a bit). For that reason I typically make it and serve it on the same day, and then just enjoy any leftovers myself the next day.
Depending on what pan and what stovetop I’m working on, I’ve had a few batches of this pie where I’ve gotten little browned bits in my caramel from the flecks of butter and brown sugar caramelizing. If this happens to you, do not panic! It’s totally fine and absolutely delicious.
Category: Dessert
Method: Stovetop
Cuisine: British
Keywords: banoffee pie, dessert recipe, pie recipe
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