Banoffee Pie

Homemade Banoffee Pie topped with whipped cream and chocolate shavings in a graham cracker crust

If you’ve never tried Banoffee Pie before, prepare to fall in love — and maybe even get a little addicted. This version uses creamy dulce de leche instead of homemade caramel toffee, which means less effort without sacrificing that irresistible rich, gooey layer. A crisp graham cracker crust (or any biscuit base like Biscoff and digestives), a thick spread of dulce de leche, slices of fresh banana, and a billowy cloud of whipped cream, all finished with a shower of chocolate shavings. Every forkful is the perfect mix of sweet, creamy, and just a little nutty. It’s the kind of dessert that feels indulgent yet comes together with minimal fuss.

Yield
1 9-inch pie

Prep Time
20 mins

Bake Time
26 mins

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Equipment

I love using a 9″ loose bottomed tart tin for this recipe. It’s so easy to slide the pie out.

Ingredients

For the crust:

1 recipe of Easy Homemade Graham Cracker Crust
225g (about 1 cup) dulce de leche
3 large bananas, cut lengthwise, then cut into half again
450g (2 cups) heavy whipping cream/ double cream
25g (2 Tablespoons) granulated white sugar
whipped cream stabilizer (optional)
chopped nuts of your choice like unsalted peanuts, cashews, etc. (optional)
chocolate for garnishing (optional)

Instructions

Step 1.

Spoon the dulce de leche onto the cooled biscuit base and smooth it evenly using an offset spatula or the back of a spoon.

1 recipe Easy Homemade Graham Cracker Crust
225g (about 1 cup) dulce de leche

Spreading dulce de leche over the graham cracker crust for Banoffee Pie

Step 2.

Slice the bananas lengthwise, then cut each half in half again so they’re shorter pieces. Arrange them neatly over the dulce de leche layer, covering the surface completely.

3 pieces large bananas

Layering sliced bananas on top of dulce de leche in Banoffee Pie crust

Step 3.

In a large mixing bowl, whip the heavy/double cream and sugar together until soft peaks form. If you’re using a whipped cream stabilizer, follow the packet instructions and add it as directed. Spread or pipe the whipped cream over the bananas, creating soft swirls or peaks on top.

450g (2 cups) heavy whipping cream/ double cream,
25g (2 Tablespoons) granulated white sugar
(optional) whipped cream stabilizer

Spreading whipped cream over bananas to assemble Banoffee Pie

Step 4.

Sprinkle with chopped nuts and shaved/grated chocolate for a finishing touch. Chill for at least 1 hour before serving to help the layers set.

(optional) chopped nuts of your choice like unsalted peanuts, cashews, etc.
(optional) chocolate for garnishing

Finished Banoffee Pie topped with whipped cream and chocolate shavings

Baker’s Notes

Refrigerating the pie for at least an hour helps the dulce de leche firm up and makes slicing easier.

Make ahead: You can prepare the crust and dulce de leche layer a day ahead. If you’re not using a whipped cream stabilizer, add the bananas and whipped cream topping on the day of serving for the best texture.

Store-bought whipped cream works in a pinch—just make sure it’s stabilized if you’re serving the pie later in the day.

Watch How To Make It

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