If you’ve ever wanted to treat yourself to a truly indulgent dessert, you’re going to adore this Delicious Banoffee Pie with Caramel and Banana Recipe. It’s a dreamy combo of crispy graham cracker crust, silky caramel (hello, dulce de leche!), fresh bananas, and fluffy whipped cream—totally irresistible. Trust me, once you try this pie, it’ll quickly become your go-to for impressing friends or sinking into a cozy night at home. So, let’s jump right in and whip up something fan-freaking-tastic!
Why You’ll Love This Recipe
- Perfect balance of flavors: The rich caramel and fresh bananas create a heavenly flavor combo that’s both sweet and fresh.
- No baking stress: The crust only lightly bakes, so you’ll avoid overcomplicated steps and still get amazing texture.
- Make-ahead friendly: You can prep much of this pie in advance, perfect for busy days or parties.
- Crowd-pleaser: My family goes crazy for this pie, and it’s always the highlight at gatherings.
Ingredients You’ll Need
The ingredients here are simple but come together gloriously. Keep an eye out for quality bananas that are ripe but firm, and if you’re up for it, making your own dulce de leche is a game-changer compared to store-bought jars.
- Graham cracker crumbs: These create that buttery, crumbly crust that holds everything perfectly without overpowering the filling.
- Granulated sugar: A touch sweetens the crust and the whipped cream—nothing too much.
- Unsalted butter: Melted to bind your crust crumbs into a sturdy base, you’ll want fresh and unsalted for best control over flavor.
- Dulce de leche: The heart of the caramel layer—either homemade from sweetened condensed milk or store-bought, it’s pure magic.
- Bananas: Fresh slices packed with natural sweetness and softness to balance the caramel’s richness.
- Heavy cream: Whipped to fluffy perfection for that light, creamy topping that lifts the whole pie.
- Confectioners’ sugar: Sweetens the whipped cream smoothly and helps it hold shape.
- Vanilla extract: Adds warmth and depth to the whipped cream—don’t skip this!
- Optional toppings: Chocolate shavings, chopped nuts, or toffee bits add extra texture and an elegant finish.
Variations
I love how versatile this Delicious Banoffee Pie with Caramel and Banana Recipe is—feel free to switch things up to suit your taste or dietary needs. It’s all about customizing to make it your own.
- Chocolate lovers: I sometimes drizzle melted dark chocolate over the top or fold cocoa powder into the whipped cream for an extra decadent twist.
- Dairy-free option: Substitute the butter with coconut oil and use coconut cream whipped up with a bit of sugar and vanilla; the pie still shines!
- Nutty crunch: Adding chopped toasted pecans or walnuts either to the crust or sprinkled on the garnish gives a lovely crunch and nuttiness I adore.
- Seasonal fruit swaps: I’ve played with sliced pears or even ripe stone fruits when bananas aren’t seasonally perfect, and it’s still delightful.
How to Make Delicious Banoffee Pie with Caramel and Banana Recipe
Step 1: Crafting the Perfect Crust
Start by preheating your oven to 350°F (177°C). If you’re using whole graham crackers, pop them into a food processor or blender and blitz until they become fine crumbs—this is key to getting that ideal crunchy texture. Mix the crumbs with granulated sugar, then stir in melted unsalted butter. Don’t pack the mixture too tight when pressing it into the pie dish; just enough pressure so it sticks together. I like to run a spoon around the edges to create that charming rounded crust that won’t crumble when slicing. Bake this base for 15 minutes and then let it cool for another 15—it creates a sturdy but tender shell ready to hold all the luscious layers.
Step 2: Whipping Up Creamy Delight
While the crust cools, it’s the perfect time to whip your heavy cream. Using a mixer (handheld or stand), beat the cold heavy cream with sugar and vanilla extract until you reach medium peaks—this means when you lift the whisk, the cream holds shape but still has a slight softness. This texture is just right for spreading on top without being too stiff or too soft. I’ve found that chilling your mixing bowl beforehand can really speed up this step.
Step 3: Layering the Magic
Spread the dulce de leche over your cooled crust evenly—that gorgeous caramel layer is what everyone loves about this pie. Next, gently arrange your banana slices in one or two layers on top. If you worry about browning, a quick squeeze of lemon juice on the bananas can help keep them fresh without affecting the taste. Finally, dollop or spread your freshly whipped cream right over the bananas, smoothing it out for a beautiful finish. This is where the magic comes together!
Step 4: Chill and Serve
Pop the pie uncovered into the fridge for at least 2 hours to let those flavors meld and the cream to set nicely. Before serving, I love to sprinkle on a few chocolate shavings or chopped nuts—it adds texture and a touch of elegance that always wows guests. Leftover pie keeps well for up to 5 days covered in the fridge, which is perfect if you want to make it ahead for a party.
Pro Tips for Making Delicious Banoffee Pie with Caramel and Banana Recipe
- Homemade Dulce de Leche: I discovered that making your own dulce de leche from sweetened condensed milk creates a richer, fresher caramel than store-bought versions.
- Banana Freshness Hack: A quick spritz of lemon juice over banana slices keeps their color vibrant if you’re prepping a day ahead.
- Crust Packing Technique: I learned to avoid over-packing the crust to keep it crisp and prevent it from turning into a brick-like base.
- Chilling Method: Refrigerating the pie uncovered at first helps the crust stay crisp before you cover it for longer storage.
How to Serve Delicious Banoffee Pie with Caramel and Banana Recipe
Garnishes
I always top my banoffee pie with a generous sprinkle of chocolate shavings and chopped pecans—it adds a lovely contrast to the sweet, creamy layers below. Sometimes, a few toffee bits scattered on top bring that classic crunch I can’t resist. You can also add a dusting of cocoa powder or a drizzle of extra caramel if you’re feeling fancy.
Side Dishes
This pie stands beautifully on its own, but if you want to serve up a little extra delight, I like pairing it with a side of freshly brewed coffee or a scoop of vanilla ice cream. A light green salad with citrus dressing can also be refreshing alongside to balance the richness.
Creative Ways to Present
For birthdays or special occasions, I’ve served mini banoffee pies in individual glass jars or ramekins—that way, guests get their own personal treat, and it looks super cute on the table. Another fun idea is to sprinkle edible gold dust on top for an extra glam finish—perfect if you want to wow at holiday parties!
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly with plastic wrap and store them in the refrigerator. This way, the pie keeps fresh and the bananas don’t brown much under the whipped cream. Usually, leftovers disappear quickly around here, but they’ll stay good up to 5 days.
Freezing
I don’t typically freeze the whole assembled banoffee pie because the bananas and cream don’t thaw well. However, I have frozen individual slices wrapped carefully, and they do okay—just expect some texture changes. If you plan to freeze, try to keep the bananas fresh-tasting by adding lemon juice before freezing.
Reheating
Because this is a no-bake cream pie, reheating isn’t really recommended. If you want to warm a slice slightly, letting it sit at room temperature for 15-20 minutes works best. Avoid microwaving or heating in the oven, which can cause the whipped cream to melt and bananas to get mushy.
FAQs
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Can I use store-bought dulce de leche for this recipe?
Yes, you can definitely use store-bought dulce de leche—it’s a convenient option that still tastes delicious. However, I’ve found that making your own at home using sweetened condensed milk gives a fresher flavor and smoother texture that really elevates the pie.
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How long can I store the pie after assembling?
Once assembled, you should refrigerate the pie uncovered for a couple of hours to set, then cover it with plastic wrap or a pie cover. It will keep well in the fridge for up to 5 days, though it’s best enjoyed within 2-3 days to keep the bananas fresh.
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What can I use if I don’t have graham crackers?
If graham crackers aren’t available, digestive biscuits work wonderfully as a substitute. Use about 200g crushed digestive biscuits in place of the graham crumbs, and bake the crust a minute or two longer for best results. This swap works just as well for a delicious banoffee pie with caramel and banana.
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Will the bananas brown under the whipped cream?
Generally, the whipped cream layer helps keep bananas from browning quickly. But if you’re prepping ahead, lightly coating the banana slices with fresh lemon juice before layering is a great trick to keep them looking fresh and bright without altering the taste.
Final Thoughts
This Delicious Banoffee Pie with Caramel and Banana Recipe holds a special place in my heart because it’s one of those desserts that feels both nostalgic and fancy at the same time. I love how it brings together simple ingredients that you might already have in your kitchen to create something so show-stoppingly good. Whether it’s a casual weekend treat or a dessert for a celebration, I’m confident you’ll enjoy making it as much as you’ll enjoy eating it. So go ahead—give it a try, and get ready to hear all the compliments at your table!
Print
Delicious Banoffee Pie with Caramel and Banana Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Banoffee Pie is a luscious no-bake dessert featuring a buttery graham cracker crust topped with rich, caramel-like dulce de leche, fresh banana slices, and fluffy whipped cream. This classic British treat combines sweet and creamy textures with a hint of vanilla, making it a perfect indulgence for any occasion.
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Optional Toppings
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Make the Crust: If using full sheet graham crackers, finely grind them into crumbs using a food processor or blender. In a medium bowl, combine the graham cracker crumbs with granulated sugar and stir in the melted butter until the mixture is thick and sandy. Press this mixture into an ungreased 9-inch pie dish gently, forming the bottom and sides without packing it too tightly to avoid a hard crust. Use a small flat-bottomed measuring cup to help press for evenness and smooth rounding at the edges.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Once done, remove and let it cool for 15 minutes to set.
- Prepare Whipped Cream: In a mixing bowl fitted with a whisk attachment (hand or stand mixer), whip together the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, which takes about 3-4 minutes. Medium peaks mean the whipped cream holds shape but is still soft enough to pipe or spread.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled graham cracker crust. Arrange banana slices in one or two even layers over the dulce de leche. Then, spread or pipe the whipped cream evenly on top of the bananas.
- Chill the Pie: Refrigerate the assembled pie uncovered for at least 2 hours or up to 1 day to allow flavors to meld and the pie to set properly.
- Add Toppings and Serve: Before serving, garnish with chocolate shavings, chopped nuts, or toffee bits if desired. Cut into 8 to 10 slices and enjoy.
- Store Leftovers: Cover leftover pie and store in the refrigerator for up to 5 days. Avoid freezing the whole pie, as the texture may suffer, but leftover slices can be frozen for up to 3 months.
Notes
- Make Ahead: The baked and cooled graham cracker crust can be stored tightly covered in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw before use.
- Dulce de Leche: Prepare homemade dulce de leche by baking a can of sweetened condensed milk in a water bath at 350°F for about 2 hours. Store in the refrigerator for up to 2 weeks.
- Bananas Browning: To prevent browning, lightly squeeze fresh lemon juice over banana slices before assembling if making the pie a day ahead.
- Substitutes: If graham crackers are unavailable, digestive biscuits can be used instead with adjusted quantities and baking time.
- Whipped Cream Peaks: Medium peaks are ideal for spreading and piping, providing perfect texture for this pie.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of pie)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
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