Name: Banoffee Pie Recipe with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate (optional); 2 tsp Vanilla extract; 2 tbsp Icing sugar

There's something incredibly comforting about a classic dessert like Banoffee Pie. The rich caramel paired with sweet bananas and creamy topping creates a dreamy blend that’s just irresistible. This Banoffee Pie Recipe with Caramel and Bananas Recipe captures that magic perfectly, making it one you'll want to bake again and again.

A round pie sits on a white marbled board with a golden crumbly crust forming the base and edges. Inside the crust, thin, round slices of pale yellow bananas form a neat layer just beneath a large thick layer of creamy white topping spread unevenly with swirled textures. On top of the cream, small dark brown chocolate shavings are scattered all over, adding contrast. One slice is being lifted out with a dark knife attached to a woman's hand, revealing the smooth thickness of the filling inside. The background is a textured blue cloth with a white bowl holding more chocolate shavings at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe
Top Tip
How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie Recipe with Caramel and Bananas Recipe

Why You'll Love This Recipe

I’ve made this Banoffee Pie Recipe with Caramel and Bananas Recipe countless times, and it never fails to impress. What’s wonderful about this dessert is how it balances ease and indulgence, perfect for gatherings or just a sweet treat for yourself.

Simplicity: A few straightforward ingredients come together beautifully with minimal fuss.
Rich, layered flavors: The buttery biscuit base, golden caramel, ripe bananas, and fluffy cream make every bite a delight.
Versatility: You can easily customize toppings or add flavors like vanilla to suit your taste.
Make ahead friendly: It’s perfect for prepping in advance, so you can serve it stress-free.

Ingredients & Why They Work

This Banoffee Pie Recipe with Caramel and Bananas Recipe uses simple ingredients that work magically together to create that classic, comforting dessert flavor. Picking good-quality elements makes all the difference, especially in the caramel and cream layers.

Flat lay of a small pile of golden crushed digestive biscuits, a square of unsalted butter with a pale yellow hue, a pinch of coarse salt crystals scattered nearby, a small white ceramic bowl with rich golden caramel sauce, a peeled banana sliced into neat rounds, a fluffy mound of whipped double cream in a white ceramic bowl, and a small neat pile of dark chocolate curls—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Digestive biscuits: These provide a sturdy, buttery base with a hint of saltiness to balance the sweetness; if you’re in the US, graham crackers work just as well.
Unsalted butter: Melted into the crumbs for a rich, cohesive crust—be sure not to use salted butter here to control saltiness.
Salt: Just a pinch to enhance the overall flavor.
Butter (for caramel): Creates that luscious, silky texture in the caramel; I prefer unsalted to keep things balanced.
Dark brown sugar: Adds depth with its molasses notes, essential for a deep caramel flavor.
Condensed milk: The magic ingredient that thickens to form that perfect golden caramel layer.
Bananas: Fresh, ripe but firm bananas are best to avoid mushiness and bring natural sweetness.
Double cream: Whipped to soft peaks for a light, creamy topping; in the US, heavy cream is an excellent substitute.
Dark chocolate: Optional but adds a nice bitterness and great texture when shaved over the top.
Vanilla extract and icing sugar (optional): Add a subtle vanilla aroma and extra sweetness to the cream if you want to dress it up.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding little twists to this Banoffee Pie Recipe with Caramel and Bananas Recipe depending on the season or mood. It’s super forgiving, so don’t hesitate to make it your own—trust me, it’s worth the experimentation.

Variation: Sometimes I swap dark brown sugar for golden cane sugar in the caramel for a lighter flavor, which my kids prefer.
Dietary tweaks: For a dairy-free version, coconut cream whipped well works wonderfully instead of double cream.
Add a zing: Toss bananas in a little lemon juice before topping the pie to keep them fresh and add a subtle tang.
Extra crunch: Toasted nuts or crushed cookies sprinkled on top can add a fun texture contrast.

Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe

A slice of pie on a white plate with a crumbly light brown crust at the bottom and sides, followed by a smooth light brown layer, then a layer with thin banana slices, topped with a thick pale cream layer with a whipped texture and garnished with dark brown chocolate curls scattered on top. The plate is on a soft blue cloth surface. A silver fork is placed on the right side of the plate. In the background, there is part of the remaining pie visible on a round white marbled plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Biscuit Base

Start by crushing the digestive biscuits to a fine, sandy texture. I usually pop mine in a plastic bag and bash them gently with a rolling pin—helps avoid that mess! Mix the crushed biscuits with melted butter and a pinch of salt, then press this mixture firmly into the bottom of your 23cm removable base flan tin using the back of a spoon. Press evenly to get a solid crust that won’t crumble later. If you have time, pop it in the fridge for 30 minutes to firm up—it makes the pie easier to slice and serve.

Step 2: Whisk Up That Dreamy Caramel

This is my favorite part. Melt butter and dark brown sugar gently in a small non-stick pan over low heat, stirring constantly so nothing sticks or burns. Once the sugar has dissolved, add the condensed milk and increase the heat to medium. Keep stirring—it will bubble and thicken. This step takes about a minute, and the caramel should be a luscious golden color, smooth and thick. Don’t rush it or walk away; it needs your full attention here to get that silky texture.

Step 3: Build Your Banoffee Layers

Spoon the caramel onto the chilled biscuit base and smooth it evenly. Pop it back in the fridge for at least an hour so it sets properly. Next, arrange the banana slices on top of the set caramel—if you’ve tossed them in lemon juice, all the better—they’ll stay bright and fresh.

Step 4: Finish with Cream and Chocolate

Whip your double cream until it’s firm but still soft and fold in vanilla extract and icing sugar if you’re using them—adds a lovely depth of flavor. Spread the cream gently over the bananas, then shave dark chocolate over the top for that final touch. You could get creative here too—think cocoa powder dusting or chocolate sprinkles—whatever feels right for you!

Top Tip

Making Banoffee Pie can feel a bit tricky with the caramel stage, but I’ve learned a few tricks that really helped me master it without stress. These tips saved me from wasted tins and caramel that wasn’t quite right.

Steady heat control: Always start caramel on low heat and increase only when sugar is fully dissolved; this prevents burning quickly.
Keep stirring: I never stop stirring once the condensed milk’s in—that’s key to smooth caramel without lumps.
Chill between layers: Giving the caramel time to firm on the base before adding bananas and cream helps keep layers neat and prevents squishing when serving.
Banana freshness hack: Toss banana slices in fresh lemon juice to keep their color bright and add a hint of zing that balances the sweetness perfectly.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I love finishing my banoffee pie with a generous sprinkle of dark chocolate shavings. It brings a subtle bitterness that cuts through the sweet layers perfectly. Sometimes, if I’m feeling festive, I throw on some toasted chopped pecans or a dusting of cocoa powder—makes for a nice crunch and an elegant look.

Side Dishes

This pie is usually the star, but I’ve served it alongside a simple cup of black coffee or a rich espresso to balance the sweetness. For a lighter pairing, a bowl of fresh berries is refreshing and brightens the whole dessert experience.

Creative Ways to Present

For special occasions, I’ve layered this recipe into individual glasses instead of a pie tin—a sort of banoffee trifle—and topped with edible gold leaf for a wow factor. You can also pipe the whipped cream for a fancy swirl or add a caramel drizzle on top just before serving to make it extra decadent.

Make Ahead and Storage

Storing Leftovers

Banoffee pie keeps really well covered in the fridge for up to 3 days. I always make sure it’s tightly wrapped to stop the bananas from drying out and the cream from absorbing odors. Before serving leftovers, I let it sit at room temperature for 15 minutes to take the chill off—it makes the caramel shine again.

Freezing

I don’t usually freeze the entire pie because the bananas and cream don’t reheat well, but you can freeze the biscuit base and caramel separately. Just thaw fully before assembling the pie. This way, you can prep parts ahead without losing freshness.

Reheating

If you want to warm the caramel slightly to get that gooey texture back, carefully microwave individual slices for 10-15 seconds on low heat. But avoid heating for too long or the cream will separate. I prefer to eat it chilled or room temp—it really is perfect that way.

Frequently Asked Questions:

Can I use a different type of biscuit for the base?

Absolutely! While digestives are traditional, graham crackers, shortbread biscuits, or even crushed pretzels can work. Just adjust the amount of butter to achieve a sandy, pressable texture.

How do I prevent bananas from browning on the pie?

Tossing the banana slices in a little fresh lemon juice before adding them to the pie helps prevent browning and adds a nice tang that cuts through the sweetness.

Can I make the caramel ahead of time?

Yes, you can make the caramel a day in advance. Store it in an airtight container and warm slightly before spreading on the biscuit base. Just make sure it’s smooth and pourable for easy layering.

Is there a vegan alternative for this banoffee pie?

Definitely! Swap the butter for vegan margarine, use coconut cream instead of double cream, and find a dairy-free condensed milk alternative. Use vegan-friendly biscuits, and you’ll have a delicious plant-based banoffee pie.

Final Thoughts

This Banoffee Pie Recipe with Caramel and Bananas Recipe has a special place in my dessert rotation because it blends nostalgia with simple, satisfying flavors. It’s forgiving, yet fancy enough to serve guests or celebrate something special. I’m confident once you make it, you’ll find yourself coming back to it time and again—just like I do. So roll up your sleeves and dive into that caramel magic. You won’t regret it.