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This immediately became one of my new favorite desserts.
Guys, this might be my favorite dessert, definitely top five. I love it so much.
Banoffee Pie is a British dessert with a thick layer of caramel on a graham cracker crust, topped with a layer of bananas and whipped cream. I learned about it from a video on my discovery feed – thanks, Amy Nash!
For the past few months, we’ve been doing this thing in our house called “Family Dessert Night” where I make a fun dessert every Thursday night, for no reason except joy.
Sometimes it’s just us, and sometimes we invite other people. It became a highlight of the week for us and also gave us a reason to invite people over and build community around a shared love of dessert.
And Banoffee Pie has been THE CLEAR WINNER of our family dessert nights so far!
(photo here with a piece of chocolate stuck on top, I’ll allow it)
Warning: you will only need to eat a small slice at a time as it is very rich. But I can almost guarantee you’ll come back to the fridge multiple times for “just one more bite” until it’s completely gone. It’s creamy, rich, dense, salty-sweet and absolutely delicious.
You should join us for family dessert night! New community challenge we’re launching today – I’d love you to do it with us and share it with the people you love!
How to make banoffee pie
1
Prepare a graham cracker crust.
And honestly, I live for a graham cracker crust. Take a bite of the hot butter crumbs before pressing them into the pan and tell me that’s not one of the best things you’ve ever eaten.
2
Prepare the caramel layer.
I set the timers and go slowly, stirring all the time. (Sorry about my stained burner in this photo! Woopsies)
3
Pour the caramel into the crust.
Pour your caramel layer into the cooled crust! What a satisfying feeling! Place in the refrigerator or let cool slightly to room temperature.
4
Bananas and whipped cream.
Stack your banana slices and spread the whipped cream on top!
5
Slice and serve!
Your slices should be well cut and clean, but still soft enough to be very, very pleasant to eat. Like, VERY NICE. 🤤
Tips and tricks
If you’re someone who finds deadlines helpful (like me!), here’s the schedule I generally follow:
- Morning: prepare the graham cracker crust; let it cool
- 2 p.m.: make the caramel layer; let stand at room temperature
- 4 p.m.: before friends arrive, top it with bananas and whipped cream and put it in the refrigerator
- 6 p.m.: remove from the refrigerator, let rest for 30 minutes and serve
I think you will love this! Appreciate!
Banoffee Pie
Total duration:
2 hours 25 minutes
Yield:
8 servings 1x
Description
Absolutely my new favorite dessert. Sweet and salty graham cracker crust, silky caramel topping, banana slices and whipped cream on top. My family loves this easy dessert recipe!
Ingredients
Units
Graham cracker crust
- 12 full sheets graham crackerscrushed in 1 1/2 cups
- 5 tablespoons sugar
- 7 tablespoons salted butter (molten)
Caramel topping
- 1/2 cup salted butter
- 1/2 cup brown sugarpacked
- 8 ounces sweetened condensed milk (about half a can)
Banana and whipped topping
- 2 big ripe bananaspeeled and sliced
- 1 1/4 cups cold thick cream
- 1/4 cup Powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 chocolate bar for the shavings on top
Instructions
- Graham cracker crust: Preheat oven to 350 degrees. Mix crust ingredients and press into a 9-inch pie plate. Bake at 350 for 10 minutes.
- Caramel filling: In a heavy saucepan, melt the butter and brown sugar over low to medium heat. Set a timer for 5 minutes; heat gently, stirring continuously. It may bubble slightly, but you don’t want to boil it all the way. It’s all about caramelizing and developing flavor.
- Add the condensed milk: Add the sweetened condensed milk; stir or whisk to incorporate. Bring it 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 begin to darken to a medium brown and the consistency will thicken slightly.
- Rest time: Pour the caramel into the cooled crust – it should be thickened, but still smooth and pourable. Let it sit on the counter for 1 to 2 hours until the caramel is cooled and dry to the touch. (If it looks like it’s too loose or runny, you can put it in the fridge for a few hours until set.)
- Whipped cream: Using an electric mixer, whip the heavy cream with the sugar and vanilla until medium peaks form.
- Finishing: When the top is set, arrange the banana slices on top in a single layer. Add whipped cream; spread it to cover. Garnish everything with chocolate shavings!
- Portion: You can serve it immediately at room temperature or put it in the refrigerator for a few hours to chill. (If it’s in the refrigerator, let it sit on the counter for 15-30 minutes before serving to soften it!)
Remarks
Remains: I LOVE this cold pie – I really LOVE it. But it also gets a little more moist and messy in the fridge overnight (the bananas and whipped cream will release a little liquid and the bananas will start to brown a little). For this reason, I usually prepare and serve it the same day, then enjoy the leftovers myself the next day.
Depending on the pan and stovetop I’m working on, I’ve had a few batches of this pie where I got little browned bits in my caramel from the caramelized butter and brown sugar spots. If this happens to you, don’t panic! It’s absolutely good and absolutely delicious.
- Preparation time: 5 minutes
- Cooking time: 2 hours 20 minutes
Category: Dessert
Method: Stove
Kitchen: British
Keywords : banoffee tart, dessert recipe, tart recipe
More Totally Over-the-Top Dessert Recipes
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Peanut Butter and Mocha Pie
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