Banoffee Pie

You will absolutely love this dreamy, no-bake banoffee pie. Made with a simple biscuit base and layers of thick caramel, slices of fresh banana and whipped cream, it’s the ultimate dessert! You won’t even need to turn on the oven.

Why you’ll love this recipe

A popular English dessert, banoffee pie is the ultimate hybrid. Banana and toffee (hence the name, banana + toffee = banoffee) combine with a buttery biscuit base and luscious whipped cream to make the most delicious dessert. With minimal hands-on time, it’s perfect for entertaining and always a show-stopper!

Banoffee pie has become a popular and much-loved dessert in Australia and NZ. And thanks to its simplicity, is perfect for serving at Christmas, family gatherings or whenever you need an impressive dessert with minimal effort.

• Quick and easy – the easiest pie you’ll ever make! Just prepare the biscuit base and the caramel filling and refrigerate until you’re ready to assemble and eat. That’s it!
• Two versions to choose from – make the easy caramel filling on the stovetop in less than 5 minutes, or take a shortcut and just use tinned caramel on its own for an even speedier dessert. Instructions for both below.
• No bake – no need to turn on your oven. Just mix, layer and set – the fridge does most of the work!

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Granita biscuits – plain, sweet biscuits are crushed and mixed with melted butter to form the biscuit base of the pie. In Australia and NZ, use Arnott’s Granita, Marie or Butternut Snap biscuits. In the US and the UK, Digestives or Graham Crackers can be used. Or use your favourite sweet biscuits! For a deliciously spiced twist, try Ginger Nut or Biscoff Speculoos cookies which work perfectly with the sweet caramel filling.
• Dulce de leche – a thick caramel confection made with milk and sugar, dulce de leche forms the caramel base of the pie. While you can make your own version, the canned version from the supermarket is easier and more convenient (and tastes just as good!). In Australia, New Zealand and the UK, cans of dulce de leche can be found in most supermarkets in the baking aisle. Be sure to buy caramel and not condensed milk!
• Bananas – slice the bananas and assemble the pie when you are ready to serve it and lightly brush them with lemon juice to stop them from turning brown. For best results, use ripe bananas that are yellow, with just a few brown spots on the skin. Don’t use green, underripe bananas; they are not sweet enough and you won’t get a strong banana flavour. And overripe bananas are too mushy.
• Butter – regular, unsalted butter is used to bind the biscuit base. For best results, I recommend using real butter rather than margarine or butter substitutes.
• Cream – use regular, full-fat thickened cream suitable for whipping. The cream is flavoured with vanilla and a little icing sugar, for sweetness and to help it set.
• Chocolate – dark chocolate curls can be used to decorate the top of the pie. Alternatively, use milk chocolate, caramelised white chocolate or a sprinkle of cocoa.

Step by step guide

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

Step 1 – Make the biscuit base;

1. Crush the biscuits in a food processor (or grind with a rolling pin) until the mixture is coarse and sandy.
2. Mix the crumbs in a bowl with the melted butter, until combined.
3. Press – using the back of a spoon, press the mixture firmly into a pie dish. Chill for 20-30 minutes to set while you prepare the filling.

Step 2 – Make the caramel filling;

There are two options to prepare the caramel filling.

I do recommend the stovetop version where possible, as it sets more firmly and is extra smooth and delicious. But the canned version on its own is a great shortcut when you are short on time.

For the stovetop version;

1. Place the tinned caramel (dulce de leche), brown sugar and butter together in a small saucepan.
2. Whisk continually, over low heat, until melted and combined.
3. Simmer over low heat for 2-3 minutes, or until smooth and thick.
4. Allow the caramel to cool slightly and then pour it into the biscuit base and refrigerate until set (at least 2 hours), or until you are ready to serve.

When cooking the caramel filling, it is important to whisk continually over low heat, or the caramel can catch and burn on the bottom of the pan.

Canned caramel version;

Alternatively, canned dulce de leche can be spooned directly into the biscuit base, without cooking it with the butter and sugar. This version is a little messier, but is a great option when you are short on time. Simply add 1-2 cans of the thick caramel to the biscuit base when you are ready to assemble the pie. Don’t stir the canned dulce de leche before adding it to the pie, or it will become runny.

I recommend refrigerating the base for 30 minutes after adding the canned filling.

Step 3 – Assemble;

Wait to assemble the pie until you are ready to slice and serve it. This way, all of the layers will be at their freshest and the bananas won’t turn brown.

To assemble, arrange thick slices of fresh banana over the top of the set caramel. Then, top with whipped cream and sprinkle with shavings of dark chocolate.

Slice and serve immediately, whilst cold.

Expert tips

• Brush the banana slices with a little lemon juice, to prevent browning.
• To make ahead, prepare the biscuit base and caramel filling and store tightly covered for up to 2 days. The fully assembled pie can be prepared a day in advance, but keep in mind the bananas may brown slightly.
• The biscuit base can also be made ahead and frozen (unfilled) for up to 3 months. Simply add the caramel filling and refrigerate when you are ready to use it.
• Add salt to the biscuit base and/or the caramel filling, to taste. A little salt is lovely to balance the sweet caramel.
• Keep the pie chilled until you are ready to serve. The biscuit base and the caramel filling will soften when at room temperature; so the pie is best eaten cold, straight from the fridge.
• Wait to assemble the pie until you are ready to serve it. This way, all of the layers remain fresh and the banana slices won’t turn brown.

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Update Notes: This recipe was originally published in December 2018, but was re-published with new information, helpful tips and photos in December 2023.

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