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Banoffee Pie with Caramel and Banana Recipe

ByMadison
Jump to Recipe· 4.5 from 3 reviews

If you’re craving a dessert that’s creamy, sweet, and downright irresistible, then you’ve just stumbled on the perfect find. This Banoffee Pie with Caramel and Banana Recipe has been one of my absolute favorites to whip up when I want to impress friends or just treat myself on a quiet weekend. It’s got that dreamy combination of buttery biscuit base, luscious caramel, fresh bananas, and fluffy whipped cream that works every single time. Keep reading, and I’ll show you how to make it flawlessly in your own kitchen, plus share some handy tips I picked up along the way!

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Why This Recipe Works

  • Simple Ingredients, Big Flavor: You don’t need a fancy pantry to make a pie that tastes like a gourmet treat.
  • Texture Heaven: The crunchy biscuit base contrasts beautifully with the silky caramel and fluffy whipped cream.
  • Make-Ahead Friendly: Prep the base and caramel in advance to ease last-minute assembly stress.
  • Hands-On Customization: You can tweak the sweetness, banana ripeness, and garnish to your exact taste.
Banoffee Pie with Caramel and Banana, easy Banoffee Pie, homemade Banoffee Pie recipe, no-bake Banoffee dessert, caramel banana pie - The image shows a round tart with a crumbly, golden brown crust as the bottom layer. On top is a thick, white creamy layer spread evenly and sprinkled with fine brown cocoa powder covering most of the surface. The tart is sliced into six pieces with one slice being lifted by a metallic pie server. The tart is placed on a round dark gray plate, all on a white marbled surface. Nearby, there is a small white bowl with light yellow banana slices and another white bowl with brown cocoa powder and two dark chocolate pieces. A woman's hand holds the pie server under the lifted slice. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each component of this Banoffee Pie with Caramel and Banana Recipe plays a vital role in bringing that joyful bite you’re after. The buttery biscuit base is a no-fail crowd pleaser, while the caramel filling adds just the right touch of indulgence. And don’t underestimate the bananas and whipped cream – they bring freshness and lightness that balance everything perfectly.

Banoffee Pie with Caramel and Banana, easy Banoffee Pie, homemade Banoffee Pie recipe, no-bake Banoffee dessert, caramel banana pie - Flat lay of a small pile of golden brown crushed sweet biscuits, a few cubes of pale yellow butter, a small white bowl filled with smooth light brown caramel sauce, a small white bowl with dark golden light brown sugar crystals, a small white bowl of thick white heavy cream, a small white bowl of fine white icing sugar, a small white bowl with creamy beige vanilla bean paste, three ripe yellow bananas with small brown spots, a small pile of dark chocolate curls on a simple white ceramic plate, and two whole clean eggs with smooth shells placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Biscuit base: Arnott’s Granita biscuits work wonders, but you can grab similar sweet biscuits like Marie or Digestives. Just pick something you love munching on!
  • Butter: Melted and mixed with the biscuits, it holds the base together while adding richness.
  • Dulce de leche (canned caramel): The star of the show – make sure to get dulce de leche, not just condensed milk, for that perfect caramel flavor and texture.
  • Brown sugar and butter (for caramel filling): These elevate the flavor depth of the caramel when heated gently.
  • Fresh bananas: Ripe but firm is key – you want them with a few character spots for sweetness but no mushiness.
  • Thickened cream, icing sugar, vanilla bean paste: Whipped into clouds, they add a luxurious top layer and enhance overall flavor.
  • Dark chocolate: A final touch – grated or curled for that bit of bitter balance and visual appeal.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I keep coming back to this Banoffee Pie with Caramel and Banana Recipe is how flexible it is. I usually stick to the classic versions, but sometimes I like to play around a bit – it’s easy to make it your own.

  • Variation: I’ve swapped the biscuit base with crushed ginger snaps for a spicy twist, which adds an extra warmth that pairs beautifully with the caramel.
  • Dietary swaps: For a dairy-free version, coconut cream whipped with a touch of vanilla works surprisingly well instead of thickened cream.
  • Seasonal spin: Adding a sprinkle of toasted pecans or walnuts can introduce a nice crunch and nutty flavor during cooler months.

Step-by-Step: How I Make Banoffee Pie with Caramel and Banana Recipe

Step 1: Crafting the Perfect Biscuit Base

First things first, crush your biscuits into fine crumbs. I usually toss them into a food processor for a quick blitz, but if you’re without one, simply sealing them in a zip-lock bag and giving them a good roll with a heavy rolling pin works perfectly too. Mix those crumbs with the melted butter, stirring until the mixture feels like wet sand. Press this mix firmly into your 22cm pie tin, getting it evenly distributed along the base and up the sides. Don’t be shy to really pack it in—this helps it hold together nicely once chilled. Pop it into the fridge for at least 20-30 minutes to set while we take care of that gorgeous caramel filling.

Step 2: Whipping Up That Luscious Caramel Filling

This step is where the magic of the Banoffee Pie with Caramel and Banana Recipe really shines. Grab your canned dulce de leche along with the butter and brown sugar, and whisk them together over low heat. This gentle simmer – about 2-3 minutes – thickens the caramel and intensifies the flavor. Just make sure to whisk continuously to avoid burning; caramel can be tricky if you’re not watching! Once smooth and glossy, let it cool slightly before pouring it over your biscuit base. Smooth it out with a spoon and back into the fridge for a solid couple of hours. Trust me, the waiting is worth it.

Step 3: Fluffy, Dreamy Whipped Cream Finish

Just before serving, whip your cream with icing sugar and vanilla until you hit stiff peaks. Be careful not to overdo it or you’ll end up with butter! Once your caramel is set and your base is firm, slice your ripe bananas thickly and spread them evenly on top. Dollop or pipe the whipped cream over the bananas, then shower some dark chocolate shavings for that wow factor. Slice it up and get ready to savor what might just be your new favorite dessert.

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Pro Tips for Making Banoffee Pie with Caramel and Banana Recipe

  • Choose ripe but firm bananas: They give the best texture, and if you brush them lightly with lemon juice, they won’t brown as quickly.
  • Whisk caramel gently and constantly: I once scorched a batch by leaving the whisk down—don’t make my mistake!
  • Press the biscuit base firmly: It helps keep the pie together especially when slicing.
  • Assemble close to serving time: This keeps bananas fresh and prevents the whipped cream from weeping.

How to Serve Banoffee Pie with Caramel and Banana Recipe

Banoffee Pie with Caramel and Banana, easy Banoffee Pie, homemade Banoffee Pie recipe, no-bake Banoffee dessert, caramel banana pie - The image shows a slice of pie on a white plate with ridged edges, placed on a white marbled surface. The pie has four layers: at the bottom is a crumbly, light brown crust; above it is a thick, smooth, dark brown chocolate layer; then a thin layer of caramel with slice pieces visible inside; and on top is a thick, fluffy white cream layer sprinkled lightly with dark brown chocolate shavings. The background is softly blurred, showing more pie and some bananas. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the pie with freshly grated dark chocolate curls—they add a subtle bitterness that cuts through the sweetness and look so pretty. Sometimes, I dust a little cocoa powder on top or add a few toasted hazelnuts for crunch. A sprig of fresh mint never hurts if you want a pop of green for contrast!

Side Dishes

This is such a rich dessert, I usually serve it alongside a simple espresso or a tangy berry compote to balance the flavors. A small bowl of fresh berries on the side adds a refreshing, tart contrast that pairs beautifully.

Creative Ways to Present

For special occasions, I’ve served the Banoffee Pie in individual glass jars layered with crushed biscuits, caramel, bananas, and whipped cream for a more casual, yet elegant presentation. Another fun idea is piping the whipped cream into pretty rosettes and garnishing each slice with a chocolate-dipped banana chip for a playful crunch.

Make Ahead and Storage

Storing Leftovers

I typically store my Banoffee Pie leftovers in a covered container in the fridge; it keeps well for up to 2 days. Just a heads-up—the bananas may brown slightly, but a gentle dusting of extra cocoa powder or fresh banana slices on top before serving freshens it up nicely.

Freezing

Freezing the fully assembled pie is tricky because the bananas and cream don’t hold their texture well after thawing. However, the biscuit base can be made ahead and frozen for up to 3 months, which saves loads of time when you want to make the pie later.

Reheating

Since this pie is best served chilled, reheating isn’t really needed. If your caramel hardens a bit in the fridge, leaving the pie at room temperature for 15 minutes before serving softens it perfectly without losing that luscious texture.

FAQs

  1. Can I use regular condensed milk instead of dulce de leche for the caramel?

    No, regular condensed milk is much thinner and less caramelized, so it won’t give you the thick, rich caramel flavor you want in this Banoffee Pie with Caramel and Banana Recipe. If you can’t find dulce de leche, you could make it by slowly caramelizing sweetened milk yourself or use store-bought canned dulce de leche for best results.

  2. How do I prevent the banana slices from turning brown?

    Brush the banana slices lightly with lemon juice right after slicing to slow down browning. Also, assemble the pie close to serving time and keep it refrigerated to keep everything looking fresh and appetizing.

  3. Can I make the Banoffee Pie ahead of time?

    Yes! You can prepare the biscuit base and caramel filling up to two days ahead and keep them covered in the fridge. However, it’s best to add the bananas and whipped cream just before serving to maintain freshness and avoid browning or sogginess.

  4. What’s the best type of biscuit to use for the base?

    Arnott’s Granita biscuits are my go-to because of their sweet, buttery flavor and perfect crunch, but you can substitute with Marie biscuits, Digestives, Graham Crackers, or any sweet biscuit you prefer. The key is to use something that forms a firm crust when mixed with melted butter.

Final Thoughts

This Banoffee Pie with Caramel and Banana Recipe holds a special place in my dessert repertoire. Every time I make it, the combination of textures and flavors brings smiles and happy sighs around the table. Whether you’re new to making pies or a seasoned baker, this recipe is approachable but feels like a real crowd-pleaser. So go ahead, gather your ingredients, and give it a try—you’ll be so glad you did!

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Banoffee Pie with Caramel and Banana Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British
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Description

A classic Banoffee Pie featuring a buttery biscuit base, rich caramel filling made from dulce de leche, fresh bananas, and topped with whipped cream and dark chocolate. This no-bake dessert is indulgent yet easy to prepare, perfect for special occasions or a sweet treat.

Ingredients

Biscuit Base

  • 250 grams Arnott’s Granita biscuits or sweet biscuits like Marie, Butternut snap, Digestives, or Graham Crackers
  • 160 grams butter melted (approx. ⅔ cup)

Caramel Filling

  • 1 x 395 gram can dulce de leche (Nestle Top n Fill or similar brand of canned caramel)
  • 75 grams butter cubed
  • 75 grams light brown sugar

Whipped Cream

  • 500 ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla bean paste or vanilla extract

To Assemble

  • 2-3 ripe bananas (yellow with a few brown spots)
  • 50 grams dark chocolate grated or shaved into curls

Instructions

  1. Prepare the Biscuit Base: Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Transfer crumbs to a mixing bowl, add melted butter, and stir until combined and crumbs stick together. Press the mixture firmly into the base and sides of a 22cm tart tin using a metal spoon. Refrigerate for 30 minutes to set.
  2. Make the Caramel Filling: In a small saucepan, combine canned dulce de leche, cubed butter, and light brown sugar. Whisk over low heat until melted and smooth. Bring to a gentle simmer while continually whisking for 3 minutes to thicken. Remove from heat and let cool slightly. Pour the caramel over the chilled biscuit base, smooth the surface, and refrigerate for 2-3 hours until set.
  3. Whip the Cream: When ready to assemble, beat thickened cream with icing sugar and vanilla paste/extract using electric beaters until stiff peaks form. Avoid overbeating to prevent curdling.
  4. Assemble the Pie: Slice bananas thickly and layer evenly over the set caramel filling. Spoon or pipe whipped cream over the bananas. Garnish with grated or curled dark chocolate. Serve immediately or keep refrigerated until serving.

Notes

  • Dulce de leche is essential for authentic caramel flavor; use canned dulce de leche (not condensed milk) for convenience.
  • For a quicker version, spoon 1-2 cans of dulce de leche directly onto the biscuit base, skip the stovetop caramel step, refrigerate 30 minutes, then add bananas and cream.
  • Brush banana slices with lemon juice to prevent browning.
  • Prepare biscuit base and caramel filling up to 2 days ahead; assemble pie day of serving for freshness.
  • Unfilled biscuit base can be frozen up to 3 months.
  • Add a pinch of salt to the biscuit base or caramel to balance sweetness if desired.
  • Keep the pie chilled as the base and caramel soften at room temperature.
  • Assemble just before serving to maintain fresh layers and avoid banana discoloration.
  • Nutrition info is based on 10 servings, one slice per serve, without additional toppings.
  • Measurements use Australian metric cups and spoons, adjust if using other standards.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 80 mg

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