Banoffee Pie is a beloved British no-bake dessert made with a crumbly biscuit base, layers of dulce de leche, sliced bananas, and clouds of whipped cream. It’s sweet, silky, and a guaranteed crowd-pleaser.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 24 minsCook Time 2 hrsTotal Time 2 hrs 24 minsFor the Crust
1 ½ cups digestive biscuits or graham crackers, crushed
6 tbsp unsalted butter, melted
2 tbsp brown sugar (optional, for added crunch)
For the Filling
1 can dulce de leche (or homemade by simmering sweetened condensed milk)
3 large ripe bananas, sliced
For the Topping
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Optional Garnishes
Grated chocolate or chocolate shavings
Cocoa powder or instant coffee powder (light dusting)
Toasted pecans or walnuts
Make the Crust
1
In a bowl, mix the crushed biscuits , melted butter , and brown sugar (if using) until well combined.
Press the mixture into the bottom and sides of a 9-inch pie dish or tart pan.
Chill in the fridge for 30–40 minutes , or bake at 350°F (175°C) for 8 minutes if you want a firmer crust. Let cool completely.
Prepare the Filling
2
Open the can of dulce de leche and spoon it onto the cooled crust.
Use an offset spatula to spread it evenly.
Layer the banana slices over the dulce de leche.
Whip the Cream
3
In a mixing bowl, whip the heavy cream , powdered sugar , and vanilla until soft peaks form.
Spread or pipe the whipped cream over the banana layer.
Garnish and Chill
4
Garnish with grated chocolate , coffee powder , or chopped nuts , if desired.
Refrigerate for at least 2–3 hours , or overnight for best results.
To Serve
Variations
6
Add a layer of peanut butter or Nutella under the bananas
Use gingersnaps or Biscoff cookies for the base
Top with coffee-flavored whipped cream for a mocha twist
Pairing Suggestions
7
Drink: Coffee, Earl Grey tea, or a dessert wine like Sauternes
Meal Pairing: Complements light meals like salads, grilled chicken, or afternoon tea spreads
Ingredients For the Crust
1 ½ cups digestive biscuits or graham crackers, crushed
6 tbsp unsalted butter, melted
2 tbsp brown sugar (optional, for added crunch)
For the Filling
1 can dulce de leche (or homemade by simmering sweetened condensed milk)
3 large ripe bananas, sliced
For the Topping
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Optional Garnishes
Grated chocolate or chocolate shavings
Cocoa powder or instant coffee powder (light dusting)
Toasted pecans or walnuts
Directions Make the Crust
1
In a bowl, mix the crushed biscuits , melted butter , and brown sugar (if using) until well combined.
Press the mixture into the bottom and sides of a 9-inch pie dish or tart pan.
Chill in the fridge for 30–40 minutes , or bake at 350°F (175°C) for 8 minutes if you want a firmer crust. Let cool completely.
Prepare the Filling
2
Open the can of dulce de leche and spoon it onto the cooled crust.
Use an offset spatula to spread it evenly.
Layer the banana slices over the dulce de leche.
Whip the Cream
3
In a mixing bowl, whip the heavy cream , powdered sugar , and vanilla until soft peaks form.
Spread or pipe the whipped cream over the banana layer.
Garnish and Chill
4
Garnish with grated chocolate , coffee powder , or chopped nuts , if desired.
Refrigerate for at least 2–3 hours , or overnight for best results.
To Serve
Variations
6
Add a layer of peanut butter or Nutella under the bananas
Use gingersnaps or Biscoff cookies for the base
Top with coffee-flavored whipped cream for a mocha twist
Pairing Suggestions
7
Drink: Coffee, Earl Grey tea, or a dessert wine like Sauternes
Meal Pairing: Complements light meals like salads, grilled chicken, or afternoon tea spreads
