This banoffee pie recipe with caramel and cream! It’s seriously one of those desserts that’ll make everyone at the table go silent cuz they’re too busy enjoying every bite. I’ve been making this for years and it never gets old. The combo of sweet bananas, rich caramel, and fluffy cream on a buttery biscuit base is just chef’s kiss. Keep reading to find out how to make this classic British dessert that’s way easier than it looks!
Why You’ll Love This Banoffee Pie Recipe
Ever tried making caramel and ended up with a burnt mess? Been there! That’s why this banoffee pie recipe with caramel and cream is such a lifesaver. It’s pretty much foolproof even if you’re not a baking expert.
I remember the first time I made this for my mother-in-law (talk about pressure!). She’s super picky about desserts but ended up asking for the recipe before she even finished her slice! That’s when I knew this was a keeper.
The best part? You can prep most of it ahead of time and just assemble when you’re ready to serve. Perfect for dinner parties when you don’t wanna be stuck in the kitchen while everyone’s having fun!
Ingredients for Perfect Banoffee Pie
For the Base:
- 250g digestive biscuits (can use graham crackers instead if you can’t find digestives)
- 100g unsalted butter (melted) – the quality really makes a difference here
- 1 tbsp sugar (optional if you want a sweeter base)
For the Caramel Layer:
- 1 can (397g) sweetened condensed milk OR 1 can ready-made caramel (like Carnation)
- 50g butter
- 50g brown sugar – dark brown gives deeper flavor but light works too
For the Filling:
- 3-4 ripe bananas – they should have some brown spots for the best flavor
- 300ml double cream (heavy whipping cream works too)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Dark chocolate for grating on top – about 30g
The condensed milk is crucial for that authentic caramel taste, but if you’re short on time, the ready-made stuff works pretty well too. Just not quite the same depth of flavor, ya know?
For the bananas, don’t use green ones! They gotta be ripe but not brown and mushy. Those yellow ones with a few spots are perfect for this banoffee pie recipe with caramel and cream.
How to Make Banoffee Pie with Caramel and Cream
Step 1: Make the Biscuit Base
- Crush those biscuits into fine crumbs. I just put them in a ziplock bag and bash with a rolling pin – great stress relief!
- Mix with the melted butter until it looks like wet sand
- Press firmly into the bottom of a 9-inch pie dish or springform pan
- Chill in the fridge for at least 30 mins to set
Step 2: Prepare the Caramel
If using condensed milk:
- Place the unopened can in a large pot of water (make sure it’s completely covered)
- Bring to a simmer and cook for about 3 hours (yeah, it takes a while but SO worth it!)
- Keep checking the water level and top up as needed – v important the can stays submerged
- Let cool completely before opening – seriously, don’t rush this or you might get caramel explosion!
If using ready-made caramel:
- Heat in a small saucepan with the butter and brown sugar
- Stir until everything’s combined and slightly thickened
- Cool slightly before using
Step 3: Assemble Your Banoffee Pie
- Spread the caramel evenly over the biscuit base
- Slice bananas and arrange in a single layer over the caramel
- Whip the cream with powdered sugar and vanilla until soft peaks form
- Pile the cream on top of the banana layer
- Grate dark chocolate over the top for that fancy finish
- Chill for at least 1 hour before serving
The pie comes together in about 30 mins (not counting the caramel cooking time). When you slice into it, you should see distinct layers of biscuit, golden caramel, banana and cream – total food porn material!
Delicious Banoffee Pie Variations to Try
Chocolate Banoffee Pie
Add 2 tbsp cocoa powder to the biscuit mix and use chocolate digestives instead of regular. So good if you’re a chocoholic!
Boozy Banoffee
Add a splash of rum or Bailey’s to the whipped cream. Makes it feel proper grown-up and fancy!
Gluten-Free Version
Use gluten-free digestives or graham crackers for the base – everything else stays the same.
Vegan Banoffee Pie
Use plant-based butter, coconut cream instead of double cream, and vegan caramel (lots of recipes online). If you’ve got vegan friends, they’ll be so grateful you made something they can actually eat!
Banoffee Pie Cups
Make individual portions in glass cups or ramekins – perfect for dinner parties and looks way fancier than it is to make!
If you love this dessert, you might also enjoy our Pumpkin Cheesecake or Key Lime Pie Lasagna for more creamy, dreamy dessert options!
Banoffee Pie Recipe with Caramel and Cream
Equipment
- 9-inch pie dish or springform pan
- Mixing bowls
- Hand or stand mixer
- Rolling pin (or food processor)
- Saucepan (if making caramel)
- Grater
Ingredients
- For the Base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
- 1 tbsp sugar optional
- For the Caramel Layer:
- 1 can 397g sweetened condensed milk OR 1 can ready-made caramel
- 50 g butter
- 50 g brown sugar
- For the Filling:
- 3 –4 ripe bananas
- 300 ml double cream heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 30 g dark chocolate for grating on top
Instructions
- Make the Base
- Crush biscuits into fine crumbs using a rolling pin or processor.
- Mix with melted butter (and sugar if using) until it resembles wet sand.
- Press into the base of a 9-inch dish. Chill for 30 mins.
- Prepare the Caramel (2 options)
- Homemade:
- Boil the unopened can of condensed milk submerged in water for 3 hours. Let cool before opening.
- Quick Method:
- Heat ready-made caramel with butter and brown sugar in a pan until slightly thickened. Let cool.
- Assemble the Pie
- Spread cooled caramel over chilled biscuit base.
- Slice bananas and lay over caramel.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over bananas.
- Grate dark chocolate on top. Chill 1 hour before serving.
Notes
Nutrition
Frequently Asked Questions About Banoffee Pie
Do you put bananas or caramel on banoffee pie first?
Always put caramel first then bananas! The caramel creates a barrier between the biscuit base and the bananas, which stops the base going soggy. Plus, the bananas stick better to caramel than they do to the biscuit. This order is essential for the perfect banoffee pie recipe with caramel and cream.
What cream do you use for banoffee pie?
Double cream (heavy whipping cream) works best for banoffee pie. You want something with high fat content (at least 35%) so it whips up nice and stable. Avoid single cream or half and half – they won’t hold their shape and you’ll end up with a sloppy mess!
Can I use Carnation caramel instead of condensed milk?
Absolutely! Ready-made caramel like Carnation saves tons of time. The flavor isn’t quite as deep as when you make your own caramel from condensed milk, but it’s still delish. If using store-bought, try adding a pinch of salt and a bit of brown sugar while warming it to enhance the flavor.
What’s the difference between banana cream pie and banoffee pie?
Banana cream pie has a custard filling with bananas mixed in, while banoffee pie has distinct layers of caramel, bananas, and cream. Also, banoffee pie (short for banana + toffee) focuses on that caramel/toffee flavor which isn’t in banana cream pie. Both amazing, just different vibes!
Is dulce de leche used in banoffee pie?
Dulce de leche can definitely be used in banoffee pie as the caramel layer! It’s basically the same thing as boiled condensed milk. Some people even prefer it cuz it’s ready to use and has that perfect thickness. You can find it in most supermarkets these days.
How long does banoffee pie last?
Best eaten within 24 hours cuz the bananas start going brown after that. If you need to make it further ahead, do the base and caramel, then add the bananas and cream just before serving.
Can you freeze banoffee pie?
Not recommended! The cream and bananas go weird when frozen and thawed. If you must, freeze just the base and caramel layer, then add fresh bananas and cream after thawing.
Making Memories with Banoffee Pie
There’s something special about serving a homemade banoffee pie. The way people’s eyes light up when they see those creamy layers… can’t beat it! My kids always fight over who gets to lick the caramel spoon, and my husband mysteriously appears in the kitchen whenever he hears the mixer going.
This recipe rides that perfect line between old-school traditional dessert and something a bit special. It’s the kinda thing that becomes your signature dish, the one everyone asks you to bring to gatherings.
So give this banoffee pie recipe with caramel and cream a try! Make it your own, tweak it how you like, but most importantly, enjoy the process. There’s nothing quite like the satisfaction of creating something this delicious with your own hands.
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