Banoffee Pie Recipe

This Banoffee Pie Recipe combines graham cracker crust, bananas, homemade caramel, and whipped cream for an easy, no-bake dessert.

this Recipe

I still remember the first time I made this Banoffee Pie Recipe, and I can say, with absolutely zero shame, that I had no idea what I was doing. It was a Wednesday. I’d just come back from a long weekend trip, my fridge was basically a graveyard of condiments, and someone I worked with (back when we still had actual office potlucks) had asked if I could “bring something sweet” for Friday.

And I agreed. Like a fool.

Somehow I ended up on a British baking blog looking at this pie with bananas and caramel and thought, “Sure, I can do that.” Never mind that I’d never made homemade caramel or even properly whipped cream before. But I had bananas. And I had condensed milk. That’s a start, right?

Let’s just say the first version was… rustic. The crust crumbled too much, the whipped cream was a little too stiff, and I might’ve gotten distracted and let the caramel go from golden to “almost burned.” But when I brought it in and everyone had a slice? No one noticed. They just devoured it. Like, full silence in the break room kind of devoured.

That’s when I knew this banoffee pie was a keeper.

Why You’ll Love This Banoffee Pie Recipe?

Let me just say this: it shouldn’t be this good. It’s kind of ridiculous, honestly. Bananas and caramel? Sounds like it’d be too sweet. A crust that’s just graham crackers and butter? Feels lazy. And yet, when it all comes together… it’s like this magic combo of textures and flavors that just gets you.

The buttery crust, the soft caramel that you made from actual scratch (look at you!), the bananas that turn all creamy and mellow, and that cool cloud of whipped cream on top. It’s soft, gooey, crumbly, messy—aka everything a good dessert should be. Not to mention it’s a no-bake pie, which, I mean… we love a dessert that lets us stay lazy.

Ingredient Notes:

So here’s where I confess something: I don’t always measure perfectly. And yet somehow, this pie forgives me. It’s not delicate. It’s a hug in pie form. Here’s what you’re working with:

• Graham Cracker Crumbs – Store-bought or homemade, doesn’t matter. I’ve crushed them in a bag with a wine bottle more times than I care to admit. No shame.

• Butter – Go unsalted if you have it. If not? Use salted and maybe skip adding more. I mean, it’s your pie.

• Dark Brown Sugar – The deep, molasses-y kind. If you only have light, that’s okay—it’s just not quite as intense.

• Sweetened Condensed Milk – Can’t fake this one. Evaporated milk is not the same. You want that thick, syrupy sweetness.

• Heavy Whipping Cream – Ice cold. Seriously. Warm cream doesn’t whip, it just mocks you.

• Powdered Sugar + Vanilla – Optional in the whipped cream, but they do give it a little “oomph.”

• Bananas – Ripe but not brown. Unless you’re into banana pudding energy, then go for it.

• Chocolate Shavings or Cocoa Powder – Just for the vibe. Totally optional but fun.

How To Make Banoffee Pie?

Step 1: Build your crust.
Mix the graham crumbs, melted butter, and sugar (if you’re using it) in a bowl until it looks like wet sand. Press it into a 9-inch pie dish—I use the bottom of a measuring cup to really pack it down. Chill in the fridge for 30 minutes while you do literally anything else. That’s the beauty of this recipe.

Step 2: Make the caramel.
This part scared me the first time. I thought it’d be super complicated. Spoiler: it’s not. Just melt the butter and brown sugar in a saucepan over medium heat. Stir until it looks smooth-ish, then add the sweetened condensed milk. Turn the heat up a little and stir, stir, stir. Once it starts bubbling, keep stirring for about a minute. It’ll thicken, darken, and smell incredible. Pour it straight into the crust. Smooth it out. Chill again for an hour while you daydream about the whipped cream.

Step 3: Whip that cream.
Cold bowl, cold cream, a bit of powdered sugar and vanilla—then whip it. Start slow, then speed up. You want stiff peaks, but not butter. I’ve overwhipped once or twice and still used it. Nobody noticed.

Step 4: Assemble and admire.
Once the caramel has set, layer those banana slices over the top. Neatly or chaotically—it doesn’t matter. Then pile on the whipped cream. Go full snowcap. Add chocolate on top if you’re feeling extra. (I always am.)

Step 5: Chill again—or don’t.
You can eat it right away if you’re impatient (me), or let it sit for another hour. The flavors get even better when they mingle a little.

Storage Options:

This pie keeps in the fridge for about three days. After that, it still tastes good, but the bananas start looking a little… sad. You can add the banana slices just before serving if you want to keep things extra fresh. Don’t freeze it—cream and bananas get weird in the freezer. Like, oddly spongy weird.

Variations and Substitutions:

I’ve played around with this Banoffee Pie Recipe more than I probably should admit. It’s super forgiving:

• Crust swap? Go with Biscoff cookies or shortbread. Even Oreos if you’re feeling wild.

• No time for caramel? Use canned dulce de leche. Boom. Done.

• Dairy-free? Use coconut cream and condensed coconut milk. It’s different, but delicious.

• Want to make it portable? Try mini pies in muffin tins or mason jars. People love anything served in jars.

What to Serve with Banoffee Pie?

Honestly? A fork is enough. But if you’re hosting:

• Coffee – balances the sweetness. Espresso? Even better.

• Something light beforehand – grilled chicken, simple salad… no heavy mains needed.

• Another slice – yeah, I went there.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! It’s actually better chilled. Just keep the whipped cream and bananas separate if you’re prepping early—assemble closer to serving time.

Does it really taste like pie?
It is pie. Just not in the classic baked fruit sense. Think cream pie, but with caramel and bananas. It’s pie-adjacent… and absolutely amazing.

How do I keep the bananas from turning brown?
A little lemon juice helps. Or just slice them right before serving. Or don’t worry about it. A few brown spots never ruined a good pie.

So, what do you think? Ready to give this Banoffee Pie Recipe a try? It’s cozy, a little nostalgic, a little over-the-top, and honestly one of my favorite “oops I need dessert” solutions. Whether you’re making it for a crowd or just yourself (yes, I’ve done that), it’s the kind of treat that feels like a win no matter what.

If you do make it, tag me or just shoot me a message. Did you go traditional? Swap something weird in? Eat half the whipped cream before it even hit the pie? I want to know.

You’ve got this. And I can’t wait to hear how it turns out.

Keep the Flavor Coming – Try These:

The Pioneer Woman Knock You Naked Brownies

Copycat Ruth’s Chris Potatoes au Gratin

Easy Rotel Sausage Crescents

Banoffee Pie Recipe

Prep Time 20 minutes mins

Chill Time 1 hour hr

This Banoffee Pie recipe features a graham cracker crust, rich homemade caramel, fresh banana slices, and whipped cream. A no-bake dessert that’s both indulgent and simple to prepare.

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8 Servings

Ingredients

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For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar optional
• 6 tablespoons unsalted butter melted

For the Caramel Filling:

• ⅓ cup unsalted butter
• ⅓ cup dark brown sugar
• 1 14 oz can sweetened condensed milk

For the Topping:

• 2 cups cold heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 4 ripe bananas sliced
• Chocolate shavings or cocoa powder for garnish (optional)

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Instructions

 

Prepare the Crust:

1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (if using). Stir until the mixture resembles damp sand. Press the mixture evenly into the base and up the sides of a 9-inch pie dish. Refrigerate the crust for at least 30 minutes to firm up.

Make the Caramel Filling:

1. In a heavy-bottomed saucepan, melt the butter and dark brown sugar over medium-low heat, stirring until the sugar dissolves. Add the sweetened condensed milk and increase the heat to medium-high. Bring the mixture to a gentle boil, stirring continuously to prevent scorching. Once boiling, continue stirring for approximately 1 minute, or until the caramel thickens slightly and deepens in color. Remove from heat and immediately pour the caramel into the prepared crust. Smooth the top and refrigerate for 1 hour to set.

Prepare the Whipped Cream:

1. In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a hand or stand mixer, begin whipping on low speed until the mixture starts to thicken. Increase the speed to medium and continue whipping until stiff peaks form. Do not overbeat.

Assemble the Pie:

1. Once the caramel layer has chilled and set, arrange the sliced bananas evenly over the top. Gently spread the whipped cream over the banana layer, covering it completely. Garnish with chocolate shavings or a light dusting of cocoa powder, if desired.

Chill and Serve:

1. Refrigerate the completed pie until ready to serve. For best results, chill at least 30 additional minutes before slicing.

Notes

To make this Banoffee Pie recipe gluten-free, substitute the graham cracker crumbs with certified gluten-free graham-style cookies or digestive biscuits. Ensure all additional packaged ingredients, such as condensed milk and chocolate, are labeled gluten-free to avoid cross-contamination. The remaining components are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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