If you love the irresistible combination of buttery toffee, fresh bananas, and fluffy whipped cream, then this Banoffee Pie is about to become your new favorite dessert. This British classic is as simple to make as it is impressive to serve. With a crunchy graham cracker crust, rich caramel filling, and a garnish of sweet whipped cream, this dessert is always a hit!
Why You’ll Love This Recipe
With it’s rich, caramel toffee filling and loads of fresh sliced bananas, this unique, decadent Easy Banoffee Pie is a hit with everyone who tries it.
The best part is, this pie couldn’t be any easier. And although I prefer a homemade graham cracker crust, you could certainly simplify this recipe even more by using a store bought crust.
The filling is nothing more than some sweetened condensed milk, boiled with butter and brown sugar (hence the toffee flavor) then poured over sliced bananas.
And yes, if you’re wondering, Banoffee is a mash-up of banana and toffee, since this pie is a combination of both flavors. If you ask me, it’s a match made in heaven.
Of course, it wouldn’t be Banoffee Pie without the whipped cream and chocolate shavings on top. If you’ve never had this British dessert before, you need to make it as soon as possible!
That’s right, Banoffee Pie originated in Engand–specifically at the The Hungry Monk Restaurant in Jevington, East Sussex, where Nigel Mackenzie and Ian Dowding (the owner and chef) are credited with adding it to the menu.
According to legend, this pie was Margaret Thatcher’s favorite thing to cook. It might just be my favorite thing to eat!
You do want to eat this pie within a few days (that shouldn’t be a problem) because the bananas will start to go soft and brown if you wait much longer.
You can use frozen whipped topping in place of the whipped cream–but there’s nothing quite like homemade. And it only takes a few minutes to make whipped cream from scratch.
If you’re looking for a new and different pie to serve for Thanksgiving this year, I highly recommend this Easy Banoffee Pie. Believe me, everyone will love it!
Ingredients
- Graham cracker crumbs: Finely crushed crumbs make the crust compact and sturdy. If you don’t have pre-crushed crumbs, crush whole graham crackers using a food processor or a zip-top bag and rolling pin.
- Sugar: Just a bit in the both the crust and the whipped cream adds the perfect touch of sweetness.
- Butter: I use unsalted butter for better control over the flavor. Melted butter binds the crumbs, so be sure to mix it in well for the best results.
- Brown sugar: Packed brown sugar is essential for that rich, molasses-like caramel flavor. Light or dark brown sugar both work, so use whatever you prefer.
- Sweetened condensed milk: This is the key to the rich toffee filling. Be sure you’re not using evaporated milk — it won’t thicken or caramelize properly.
- Vanilla: Helps enhance the caramel flavor
- Bananas: Use just-ripe bananas that are firm and yellow with no green. Overripe bananas may become mushy.
- Heavy cream: Try chilling the cream and mixing bowl for easier whipping.
- Chocolate shavings: Dark, milk, or even white chocolate all work beautifully—choose based on your taste!
Be sure to save this recipe to your favorite Pinterest board for later.
Easy Banoffee Pie
Ingredients
For the crust
- 2 1/4 cups crushed graham cracker crumbs
- 1 tablespoon sugar
- 1/2 cup butter melted
For the filling
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1 14 oz. can sweetened condensed milk
- 1/2 teaspoon vanilla
- 4 just ripe bananas sliced
For the topping
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- Chocolate shavings
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Chill the crust until firm.
- Meanwhile, make the filling: Melt butter in a medium saucepan. Stir in brown sugar and cook and stir over medium-low heat until dissolved. Add the sweetened condensed milk and bring the mixture to a boil for a few minutes. stirring constantly until the filling becomes thick and darkens. Remove from heat and stir in vanilla.
- Layer the sliced bananas in the crust. Pour the toffee filling over the bananas. Refrigerate for at least 2-3 hours, or until firm.
- When ready to serve, beat the cream and sugar with an electric mixer on high speed until stiff peaks form. Spread whipped cream over chilled pie and top with chocolate shavings.
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