You will absolutely love this dreamy no-bake banoffee pie. A simple cookie crust is filled with thick caramel and slices of fresh banana. And if that’s not delightful enough, the pie is then piled high with billowy whipped cream and chocolate shavings. With only 10 minutes of prep and 8 ingredients, it is the ultimate quick and easy dessert. You won’t even have to turn on your oven!
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 whipped cream to make a decadent and utterly heavenly dessert. Just one bite and you will be head-over-heels in love!
Everyone needs a few easy no-bake desserts in their collection. Recipes that can be made in a flash and require minimal effort can be a lifesaver! Especially when you are short on time. Like this chocolate ripple cake and jelly slice, this pie is super quick and easy to make and most of the magic happens in the fridge.
Why you’ll love this recipe
- This is the easiest pie you’ll ever make. Make the biscuit base, layer the remaining ingredients on top and then refrigerate until you’re ready to eat. That’s it!
- 4 layers – each more delicious than the last!
- No cooking or baking required. This recipe is mostly assembling the layers.
- Perfect for Christmas, family gatherings or whenever you need a fancy dessert but don’t want to go to a lot of effort.
- Simplified version. This recipe was first published in December 2018 and contained instructions for making a homemade caramel filling over the stove using condensed milk, brown sugar and butter. While I have retained those instructions in the recipe card below for those who loved that version, this updated recipe is much simpler and quicker. And just as delicious!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above 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!
- Plain, sweet biscuits – are crushed and mixed with melted butter to form the biscuit base. In Australia, use Arnott’s Granita, Marie or Butternut Snap. In the US and UK, Digestives or Graham Crackers can also be used. Or for something a little special, try using Biscoff speculoos cookies to the base to add a hint of spice to contrast with the sweet caramel filling.
- Dulce de leche – If you’re able to find store-bought dulce de leche (I use Nestle caramel ‘Top n Fill’), you don’t have to make a homemade version. Canned, caramelised caramel (dulce de leche) is commonly sold in most supermarkets and from experience, tastes just as good as the homemade version. If you need to (or prefer to) make your own dulce de leche, it can be done by boiling whole cans of sweetened condensed milk, completely covered in a saucepan for 3-4 hours.
- Butter – regular butter is used to bind the biscuit base. I recommend using real butter, rather than a butter substitute or margarine for best results. Salted or unsalted butter can be used.
- Bananas – fresh banana slices are layered over the base. Use ripe bananas, as they will be sweetest.
- Cream – use regular, full-fat thickened cream suitable for whipping. The cream is flavoured with a little icing sugar and vanilla.
Step by step guide
This is seriously the easiest pie recipe you’ll ever make! Aside from making the 2-ingredient biscuit base, everything else is simply assembled in three delicious layers.
Step 1; the biscuit base.
Crush the sweet biscuits in a food processor, or use a rolling pin to grind them up. Mix the crumbs in a bowl with the melted butter until combined. The mixture will be coarse and sandy. Press the mixture firmly into a 22cm (8.6 inch) round pie tin. Use a spoon to press it down tightly. Place the base into the fridge to set for at least 1-2 hours.
Step 2; whip the cream.
Using a hand mixer or stand mixer, whip the heavy cream, icing (powdered/confectioner’s) sugar and vanilla until stiff peaks form (around 3-4 minutes). Stiff peaks hold their shape and are the perfect consistency to spread over the top of the pie.
Step 3; assemble the layers!
Arrange the banana slices over the bottom of the pie base. Spoon over the dulce de leche and then top with the whipped cream. Decorate with any of your favourite toppings like crushed nuts, chocolate shavings or caramel pieces.
Expert tips
- To make ahead; prepare the biscuit base and store it in the fridge, tightly covered, for up to 3 days, or freeze (un-filled) for up to 3 months. The fully assembled pie can be prepared a day in advance.
- Dulce de leche; while I have included notes on how to make your own caramel filling, store-bought caramel is a great option for a speedy dessert that tastes amazing. Dulce de leche can be purchased in cans from most supermarkets.
- Do not stir the dulce de leche before spooning it onto the pie. Stirring will make the caramel runny and it will ooze from the pie when cut. Spoon it over the pie straight from the can.
- Bananas browning; when the banana slices are covered with the caramel, they don’t tend to brown too badly in the pie for the first day or two. However, if you are making the pie ahead, you can brush them with a little lemon juice to prevent browning.
- Homemade caramel filling; I have included notes in the recipe card below if you prefer to make your own caramel filling.
- Using a pie tin with a removable bottom is recommended for easy removal of the pie, once it is set. Alternatively, you can line a regular pie dish with baking paper to help remove it when you are ready to serve.
FAQs
Banoffee pie is best eaten within the first day of being made. And I recommend that it is chilled in the fridge for at least 2-3 hours before serving, so that the base is perfectly firm and the layers have time to sit together for maximum flavour. It can keep in the fridge for 2-3 days, but the bananas will start to brown and soften with each day that passes.
I don’t recommend freezing this pie. The bananas tend to go mushy once thawed and the pie will become watery. If you want to make it ahead, I recommend making and freezing the base (unfilled) and then assembling the other elements on the day you want to serve it.
Related recipes
Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let you know how you went!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.
No Bake Simple Banoffee Pie
Ingredients
For the biscuit base
- 250 grams Arnott's granita biscuits or use Marie or butternut snap biscuits, Digestives or Graham Crackers.
- 160 grams butter melted (approx. ⅔ cup)
- 2 cans dulce de leche Nestle Top n Fill or another brand of canned caramel
- 2-3 bananas fresh, chopped
- 500 ml cream thickened
- ¼ cup icing sugar
- 1 tsp vanilla bean paste
- 50 grams dark chocolate grated
Instructions
For the base
- Add the biscuits to a food processor and blend until crushed and fine (or crush with a rolling pin). Add the biscuits to a mixing bowl and pour the melted butter over the top. Stir until well combined.
- Press the biscuit mix into a 22cm (8.6 inch) tart tin and press the mixture firmly into the tin with a metal spoon.
- Place in the refrigerator for at least 1 hour, until set.
For the whipped cream
- Add the cream, icing sugar and vanilla into a bowl and beat until stiff peaks are formed.
To assemble
- Place the sliced bananas over the set biscuit base.
- Spoon the dulce de leche/caramel over the bananas.
- Pipe or spoon the whipped cream over the caramel and then sprinkle with the grated chocolate. Store in the refrigerator until ready to serve. Allow at least 1-2 hours in the fridge to fully set, where possible. Enjoy!
Video
Notes
- To make ahead; prepare the biscuit base and store it in the fridge, tightly covered, for up to 3 days, or freeze (un-filled) for up to 3 months. The fully assembled pie can be prepared a day in advance.
- Dulce de leche; while I have included notes on how to make your own caramel filling, store-bought caramel is a great option for a speedy dessert that tastes amazing. Dulce de leche can be purchased in cans from most supermarkets.
- Do not stir the dulce de leche before spooning it onto the pie. Stirring will make the caramel runny and it will ooze from the pie when cut. Spoon it over the pie straight from the can.
- Bananas browning; when the banana slices are covered with the caramel, they don’t tend to brown too badly in the pie. However, if you are making the pie ahead, you can brush them with a little lemon juice to prevent browning.
- Banoffee pie is best eaten within the first day of being made. And I recommend that it is chilled in the fridge for at least 2-3 hours before serving, so that the base is perfectly firm and the layers have time to infuse together for maximum flavour. It can keep in the fridge for 2-3 days, but the bananas will start to brown with each day that passes.
- Can I freeze banoffee pie? I don’t recommend freezing this pie. The bananas tend to go mushy once thawed and the pie will become watery. If you want to make it ahead, I recommend making and freezing the base unfilled and then assembling the other elements on the day you want to serve it.
- Please note that the nutrition information is based on the pie being cut into 12 pieces, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the pie.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
- For homemade caramel filling instead of store-bought dulce de leche;
- 2 x 395 gram cans of condensed milk,
- 150 grams of brown sugar
- 150 grams of butter.
Nutrition
Update Notes: This recipe was originally published in December 2018, but was re-published with new information, helpful tips and photos in December 2021.
Marcellina says
Wow this look fantastic! I actually have never made banoffee pie but I’d love a slice now! I’ve made caramel by boiling the sealed tin but this looks safer 😉
TheCookingCollective says
Thank you Marcellina! I have made caramel by boiling cans too. The end result is delicious, but you are right- it may not be the safest option and is quite time consuming. The dulce de leche in the can tastes exactly the same. Enjoy!
Robyn says
I haven’t eaten banoffee pie for years, but after seeing this beautiful pie – and reading how easy it actually is – I am going to have to try!
TheCookingCollective says
Thanks Robyn! I don’t eat it often enough. It really is so easy!
Sylvie says
Oh my goodness, this dessert is such a dream! I love how easy it is to make and it would definitely be a hit with the whole family… yum yum yum!!
TheCookingCollective says
Thank you Sylvie! It really is. So easy and so delicious!