Banoffee Pie with Caramel and Bananas Recipe

If you’re a fan of sweet, creamy desserts that pack a punch of flavor, then this Banoffee Pie with Caramel and Bananas Recipe is going to become your new favorite. I absolutely love how this pie combines the buttery crunch of a biscuit base, the rich depth of homemade caramel, and the fresh sweetness of bananas—plus that clouds-of-whipped-cream topping? Heavenly. Stick with me here; I’ll share my exact method so you can nail it in your kitchen, no stress.

Ingredients You’ll Need

Every ingredient in this Banoffee Pie with Caramel and Bananas Recipe works together to create layers of texture and flavor. I recommend getting good-quality butter and fresh bananas for the best results — you’ll notice the difference!

• Digestive biscuits: These give a classic crumbly, buttery base, but graham crackers work well too if you’re in the US.
• Unsalted butter: Melted butter binds the biscuit base, so use fresh, good quality for richness.
• Salt: Just a pinch to boost all the flavors and balance the sweetness.
• Dark brown sugar: Adds depth and caramel flavor when making the filling.
• Condensed milk: The star ingredient for that luscious caramel — a whole tin makes it smooth and sweet.
• Bananas: Choose ripe but firm bananas so they hold up nicely without turning mushy.
• Double cream: Whipped light and fluffy into a rich topping (heavy cream is a great substitute).
• Dark chocolate: Optional, but I love shaving some on top for a hint of bitterness that elevates the pie.
• Vanilla extract and icing sugar: Totally optional but they add subtle sweetness and aroma to the whipped cream.

Variations

I love how flexible this Banoffee Pie with Caramel and Bananas Recipe can be. Whether you want it extra decadent, dairy-free, or with a twist of fresh fruit, there’s always a way to make it your own.

• Make it Vegan: I tried swapping butter for coconut oil and using coconut cream whipped up with a bit of vanilla—it still tasted incredible and was dairy-free.
• Add a Citrus Kick: Tossing the banana slices with a little lemon or lime juice not only prevents browning but adds a fresh zing that balances the sweetness.
• Chocolate Twist: Sometimes I drizzle melted chocolate over the caramel before adding bananas for a double-chocolate banoffee experience.
• Nutty Crunch: Toasted pecans or walnuts sprinkled over the cream layer add amazing crunch and flavor depth.

How to Make Banoffee Pie with Caramel and Bananas Recipe

Step 1: Build Your Biscuit Base

Start by crushing your digestive biscuits into fine crumbs—I like using a zip-lock bag and rolling pin, but a food processor works great too. Mix them with melted butter and a pinch of salt until it feels like sandy damp sand. Then press this mixture firmly into a 23cm flan tin with a removable base. If you have a little extra time, pop it in the fridge for 30 minutes to help it set firmly before adding the caramel.

Step 2: Whip Up the Homemade Caramel

This is the part I’m always so excited about. Melt your butter and dark brown sugar gently over low heat, stirring until the sugar dissolves completely. Then add the condensed milk and raise the heat to medium. Stir continuously as the mixture thickens and bubbles rapidly for about a minute—this signals that it’s transformed into that glorious, golden caramel. Don’t skip the stirring though; I learned the hard way that it sticks and burns fast otherwise!

Step 3: Layer and Chill

Spoon the warm caramel over your biscuit base and smooth it out evenly. Pop the entire pie in the fridge for at least one hour to firm up—if you try to slice it too soon, the caramel and base can get messy. Trust me on this one, patience pays off!

Step 4: Add Bananas and Fluffy Cream

Slice your bananas evenly and arrange them over the chilled caramel layer. If you want to stop them from browning too quickly, toss them gently in a squeeze of lemon juice first. Then whip your cream to soft peaks—if you like, fold in a teaspoon of vanilla and a tablespoon of icing sugar for extra flavor and sweetness. Spread the whipped cream over the bananas, covering the entire pie.

Step 5: Finish with Chocolate and Serve

For the final touch, I like to use a vegetable peeler to shave dark chocolate over the top. It adds a bit of bitterness that balances the sweetness perfectly. But if you’re short on time, a dusting of cocoa powder or some sprinkles works great too. Then slice up and serve immediately for the freshest flavors!

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I love finishing this pie with a few lovely touches: dark chocolate shavings add a subtle richness, and for a fresh twist, a tiny sprinkle of flaky sea salt enhances the caramel flavors beautifully. Sometimes I add a few fresh mint leaves for color and brightness—it looks lovely and smells fresh, too!

Side Dishes

This pie is rich and indulgent, so I usually pair it with something light, like a strong espresso or a crisp green salad if it’s part of a larger meal. On special occasions, a dollop of tangy Greek yogurt on the side cuts through the sweetness nicely without overpowering the pie.

Creative Ways to Present

For birthdays or holidays, I’ve made mini versions in individual jars layered with crushed biscuits, caramel, banana slices, and cream for a cute and portable dessert. Another time, I used edible gold leaf on top when serving for a bit of extra glamour—your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

Leftovers store really well covered in the fridge for up to 2 days. I find that slicing the pie after chilling and then storing slices in an airtight container helps keep everything intact and fresh. Just remember the bananas might brown a bit, but it’s still delicious.

Freezing

I’ve tried freezing this pie, but the bananas get mushy and the texture changes after thawing, so I usually recommend enjoying it fresh. If you want to freeze it, try freezing before adding the bananas and cream, then add the fresh toppings after thawing.

Reheating

This pie is best served cold or at room temperature so I don’t usually reheat it. If the caramel has become too firm, leave the slice out for a few minutes before serving to soften up slightly.

FAQs

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe has become my go-to dessert for both casual dinners and special occasions. It’s downright comforting yet sophisticated, and I love how easy it is to make without any fancy equipment. Knowing you’ve got that golden caramel bubbling perfectly on top of a buttery base is so rewarding, and watching everyone’s faces light up when they take their first bite? Priceless. Give this recipe a try—I’m confident it’ll become one of your favorites too!

Print