Over the 15 years that I lived in the UK, Banoffee Pie was the treat I was served most when I visited friends and family. A friend who loved baking taught me how to make it, and I fell in love with it from the very first bite! This is my version of that delectable pie. Whether you’re a culinary whiz looking to make your own silky caramel filling or prefer the convenience of a store-bought version, this recipe has got you covered. Featuring a buttery graham cracker crust, a decadent caramel layer, ripe bananas, and stabilized whipped cream that won’t fall flat, this classic English dessert will make you the star of any dinner party! Dive into this foolproof recipe and discover the joy of making a spectacular Banoffee Pie from the comfort of your home.
What Bananas Are Best
For the best flavor and texture, it’s recommended to use ripe but firm small bananas in this Banoffee Pie recipe.
Butter: Use unsalted butter for both the crust and caramel toffee filling. It’s best to have it softened before melting to ensure easy mixing.
Dark Brown Sugar: Dark brown sugar adds depth and richness to the caramel filling without too much sweetness. Light brown sugar can be substituted if needed.
Vanilla: Use vanilla bean paste or pure vanilla extract for the best flavor.
Sweetened Condensed Milk: Look for a 14 oz can of sweetened condensed milk in the baking aisle. It should be readily available in most grocery stores.
Dulce de leche: If you opt for store-bought caramel, dulce de leche is a great choice, usually in the international foods aisle.
Bananas: Choose ripe small bananas.
Lemon juice: This helps to prevent the browning of the bananas. Use freshly squeezed or bottled if fresh is unavailable.
Whipping Cream: In the US, use heavy whipping cream. In the UK, use double or whipping cream; elsewhere, look high fat whipping cream.
Powdered Milk: Look for non-fat milk powder or skimmed milk powder. Powdered milk can typically be found in the baking or dairy section of most grocery stores.
Look for bananas that are yellow with a few brown speckles, indicating that they are perfectly ripe. Avoid using overripe or mushy bananas, as they may become too soft and affect the texture of the pie.
Step By Step Instructions
To make the crust, mix 6 oz crushed graham crackers for the crust with 2 tablespoons of granulated sugar and 9 tablespoons of melted butter. Press this mixture into a pie dish and chill for 10 minutes. For the homemade filling, melt ½ cup butter and ? cup dark brown sugar in a non-stick saucepan over low heat. Add 14 oz of sweetened condensed milk and gently boil, stirring for 2 to 3 minutes. Stir in a teaspoon of vanilla extract and ½ teaspoon of salt. Transfer this to the pie dish over the crust and refrigerate for at least an hour. For the store-bought caramel, whisk 13.4 oz of dulce de leche until smooth, then spread over the base. Chill in the refrigerator for about 15-30 minutes. Using either a food processor or a mixer, continue to whip 2 ½ cups of cream, ¼ cup powdered sugar, a teaspoon of vanilla extract, and 1 tablespoon of skimmed milk powder until it becomes thick. This usually doesn’t take much time, so be sure to check frequently. Peel and slice 4 bananas, tossing them in 2 teaspoons of lemon juice to prevent browning. Arrange the bananas over the caramel layer. Then spread or pipe the whipped cream evenly over the bananas. Decorate your Banoffee Pie with grated chocolate and banana chips, then chill the pie for at least an hour. Cut into 12 servings. Update Notes: This recipe was originally published on June 9, 2016, but was updated with new content and photos in 2023. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
