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)

Banoffee pie on a plate with chocolate square on top.

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.

Forming graham cracker crust in pie plate.

2 Make the Toffee Layer.

I set timers and go low and slow, stirring 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.

Spreading toffee in graham cracker crust.

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!

How To Make Banoffee Pie (Video)

Banoffee Pie

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4.9 from 50 reviews

Author: Lindsay
Total Time: 2 hours 25 minutes
Yield: 8 servings

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

Units

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)
1 chocolate bar for shavings on top

Cook ModePrevent your screen from going dark

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. It might lightly bubble, but you don’t want to full-blown boil it. This is to caramelize and develop the flavor.
Add Condensed Milk: Add sweetened condensed milk; stir or whisk to incorporate. Bring it up to a gentle boil; stir or whisk continuously for 3-4 minutes (I always set a timer for this – you don’t want to overcook it). 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; spread it to cover. Top the whole thing with chocolate shavings!
Serving: You can serve this immediately at room temperature, or pop it in the fridge for a few hours to chill. (If it’s in the fridge, give it 15-30 minutes of rest on the counter before serving to soften!)

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.

Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: British