Banoffee Pie with Caramel and Bananas Recipe
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Banoffee Pie with Caramel and Bananas Recipe

ByLily Carter
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If you’re looking for a dessert that feels like a warm hug after a long day, this Banoffee Pie with Caramel and Bananas Recipe is exactly what you need. It’s that perfect mix of buttery biscuit base, luscious caramel, fresh bananas, and cloud-like whipped cream—a combo that never fails to brighten up any occasion. I love making it for family gatherings or when friends pop by unexpectedly because it’s surprisingly straightforward but tastes like you spent hours in the kitchen.

What makes this Banoffee Pie with Caramel and Bananas Recipe so special is the homemade caramel—rich, sticky, and creamy—paired with ripe bananas and crunchy biscuit crust. You get that silky texture paired with just the right amount of sweetness. Plus, it’s a crowd-pleaser with minimal effort, and honestly, once you nail it, you’ll find yourself making it again and again!

Ingredients You’ll Need

Getting the right ingredients is key for this Banoffee Pie with Caramel and Bananas Recipe. Each part of the pie brings something important: from the crumbly base to the lush caramel and, of course, fresh bananas that brighten the whole thing up. Here’s what I always have ready when I make it.

  • Digestive biscuits: These make the perfect crumbly, buttery base with just enough crunch to balance the soft toppings.
  • Unsalted butter: Use it both melted for the base and for the caramel to keep the flavors rich without being too salty.
  • Salt: A pinch in the base really brings out the buttery flavor; don’t skip it!
  • Dark brown sugar: This sugar adds a deep, molasses flavor to your caramel—it’s the secret to that classic banoffee taste.
  • Condensed milk: The star of your caramel, condensed milk makes the sauce rich and creamy once cooked properly.
  • Bananas: Fresh and ripe is the way to go—too green, and they won’t be sweet enough; too ripe, and they get mushy too fast.
  • Double cream: Whipped until just soft peaks—this adds a luscious lightness on top that’s essential for balance.
  • Dark chocolate (optional): I love grating a little on top for a subtle bitter contrast that makes the recipe extra special.
  • Vanilla extract (optional): Just a splash in the cream adds warmth and depth without overpowering the other flavors.
  • Icing sugar (optional): This sweetens the whipped cream delicately—perfect if your bananas aren’t super sweet.

Variations

Banoffee pie is wonderfully versatile, and I often tweak the recipe based on who I’m serving or what I have on hand. Don’t worry about sticking strictly to the original; feel free to make it your own and have fun experimenting.

  • Vegan version: I switched to coconut cream instead of double cream and used vegan butter for the base once—and my dairy-free friends couldn’t get enough!
  • Nutty twist: Adding chopped toasted hazelnuts or pecans on top gives a lovely crunch and a nutty flavor that balances the sweetness beautifully.
  • Chocolate base: Sometimes I swap digestive biscuits for chocolate cookies to give the whole pie a chocolaty depth—perfect if you love everything chocolate.
  • Spiced caramel: A pinch of cinnamon or cardamom in the caramel really amps up the cozy vibes, especially great for fall or winter.
  • Mini individual pies: I like making this recipe in small jars or ramekins to serve at parties—it’s easier to portion and everyone gets their own.

How to Make Banoffee Pie with Caramel and Bananas Recipe

Step 1: Crush and Press the Biscuit Base

Start by crushing your digestive biscuits until they’re fine crumbs—I find a food processor is quickest, but you can put them in a sealed bag and bash away with a rolling pin too. Mix these crumbs with melted unsalted butter and a little salt to bring everything together. Press the mixture firmly into the base of your tin, making sure it’s evenly spread out and compact (this helps the base hold together when you slice the pie). Then pop it in the fridge while you make the caramel, so it sets nicely.

Step 2: Make the Caramel

Now, onto the magic—the caramel. Melt butter and dark brown sugar together in a saucepan over gentle heat. Don’t rush; slow and steady wins the race here to avoid burning. Once the sugar’s dissolved, stir in the condensed milk and keep stirring constantly. It will thicken as it heats, so watch for a smooth, thick consistency (usually about 10 minutes). This step can feel tricky, but patience really pays off in that silky caramel goodness!

Step 3: Layer Bananas and Caramel

Take your set biscuit base out of the fridge and carefully spoon over your homemade caramel, spreading it evenly. Then slice your bananas and layer them over the caramel. I like to use firm yet ripe bananas to keep them from turning too mushy. This layering creates the signature texture contrast that’s so delightful about banoffee pie.

Step 4: Whip the Cream and Top

Whip your double cream until it just holds soft peaks—easy does it or you’ll end up with butter! If you want, fold in a little vanilla extract and icing sugar to sweeten and flavor the cream subtly. Spread the whipped cream gently over the banana layer. If you’re a chocolate fan like me, grate some dark chocolate on top for that final flourish of flavor and texture.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

The image shows a white marble board with six white round bowls and two yellow bananas arranged neatly. Starting from the top left, there is a bowl filled with fine white salt crystals. To the top right, a bowl holds cube-shaped light yellow butter blocks, stacked casually. Below the salt, a bowl is filled with square beige crackers, layered in a slightly overlapping manner. Next to the crackers, at the center, a small bowl contains smooth, shiny caramel-colored dulce de leche spread with swirls on top. To the right of the dulce de leche, there is a fluffy heap of bright white whipped cream filling a bowl. At the bottom right corner, a bowl is packed with uneven chunks of dark chocolate showing a mix of smooth and rough textures. Two ripe bananas with smooth yellow skin are placed side by side along the left bottom edge, contrasting with the white marble beneath. The composition is clean and simple, balanced with soft and rough textures and light, natural colors, photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the finishing touches, I love a light dusting of cocoa powder or a few curls of dark chocolate because they add a little bitterness that balances all the sweetness. Toasted nuts scattered on top also add a lovely crunch and a hint of earthiness. Fresh mint leaves are my go-to when I want the dessert to feel a bit fresher and more vibrant on warm days.

Side Dishes

Banoffee pie is pretty rich, so pairing it with simple sides like fresh berries or a dollop of light yogurt complements it well. I also enjoy serving it with a cup of black coffee or strong tea; the bitter notes help cut through the pie’s sweetness beautifully.

Creative Ways to Present

For special occasions, I’ve made this Banoffee Pie with Caramel and Bananas Recipe in individual glasses or mini jars layered like trifles. It’s fun to serve, looks impressive, and everyone gets their own portion without fuss. Another idea I tried was swirling some caramel sauce on the plate before serving a slice—instantly makes it feel gourmet!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover banoffee pie covered tightly with cling film or a cake dome in the refrigerator—it keeps well for up to 2 days. Just a heads up, the bananas will brown slightly over time, so it’s best enjoyed fresh.

Freezing

I haven’t had the best luck freezing this pie because the texture of bananas and whipped cream changes after thawing. If you want to freeze it, I recommend freezing the base and caramel separately, then assembling and topping with fresh bananas and cream after thawing.

Reheating

This recipe is best served chilled, so I don’t recommend reheating. That said, if you want to warm the caramel part to drizzle over something else, you can gently heat leftover caramel in a saucepan, stirring until smooth.

FAQs

  1. Can I use ready-made caramel for this Banoffee Pie with Caramel and Bananas Recipe?

    You absolutely can! Using store-bought caramel or dulce de leche saves time and still tastes delicious. However, homemade caramel adds a fresh, rich flavor that I think really elevates the pie, so if you have time, making it yourself is worth the effort.

  2. How do I prevent the bananas from browning too fast?

    To keep bananas looking fresh longer, add a light squeeze of lemon juice on the banana slices right after cutting. This slows the oxidation that causes browning and keeps your Banoffee Pie with Caramel and Bananas Recipe looking beautiful for longer.

  3. Can I make this pie ahead of time?

    Yes! You can prepare the biscuit base and caramel up to two days ahead and keep them refrigerated. Add the bananas and whipped cream topping just before serving for the freshest result.

  4. What if I don’t have digestive biscuits?

    You can substitute other plain biscuits or graham crackers for the base. Just crush them finely and mix with melted butter as usual. The flavor will vary slightly but the texture will still be great.

  5. Is there a way to make this recipe less sweet?

    Definitely! You can reduce the sugar slightly in the caramel or skip adding icing sugar to the whipped cream. Using slightly under-ripe bananas also helps balance sweetness if you prefer a less sugary dessert.

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe holds a special place in my heart because it’s the dessert I turn to when I want something indulgent, comforting, and guaranteed to impress without stress. I hope you enjoy making it as much as I do—don’t be shy about adding your personal twist or sharing it with loved ones. Honestly, once you try it, I bet it’ll become a favorite go-to recipe in your kitchen too!

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Banoffee Pie with Caramel and Bananas Recipe

Banoffee Pie with Caramel and Bananas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 109 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British
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Description

A classic British dessert, Banoffee Pie features a crunchy digestive biscuit base, rich homemade caramel, fresh sliced bananas, and a luscious whipped cream topping. This easy-to-make pie combines buttery biscuit crust with a velvety caramel layer, sweet bananas, and optional chocolate shavings for an irresistible treat perfect for any occasion.

Ingredients

Scale

For the base:

  • 200 g (11 oz) Digestive biscuits, crushed
  • 100 g (3.5 oz) Unsalted butter, melted
  • 1/2 tsp Salt

For the caramel:

  • 80 g Unsalted butter
  • 80 g Dark brown sugar
  • 397 g (14 oz) Can of condensed milk (1 tin)

For the topping:

  • 2 Bananas, peeled and sliced
  • 300 ml (1.25 cups) Double cream, whipped
  • 10 g (3.5 oz) Dark chocolate, grated or shaved (optional)
  • 2 tsp Vanilla extract (optional)
  • 2 tbsp Icing sugar (optional)

Instructions

  1. Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Mix the crushed biscuits with melted unsalted butter and salt until the mixture resembles wet sand. Press this mixture evenly into the base of a 20cm (8-inch) loose-bottomed tart tin or pie dish to form a firm crust. Chill in the refrigerator while making the caramel.
  2. Make the caramel: In a saucepan over low heat, melt the unsalted butter and add the dark brown sugar. Stir until the sugar dissolves completely. Add the condensed milk to the mixture and cook gently, stirring constantly, for about 10-15 minutes until the mixture thickens into a smooth, golden caramel. Be careful not to let it burn. Remove from heat and allow to cool slightly.
  3. Assemble caramel on base: Pour the cooled caramel evenly over the biscuit base, smoothing it out with the back of a spoon. Return the tart to the refrigerator and chill for at least 1 hour or until set.
  4. Prepare the topping: Whip the double cream until it forms soft peaks. If using, add vanilla extract and icing sugar for extra flavor and sweetness while whipping. Slice the bananas into thin rounds.
  5. Decorate the pie: Once the caramel layer is set, arrange the banana slices evenly on top. Spread the whipped cream generously over the bananas. Optionally, grate or shave dark chocolate and sprinkle it over the cream for garnish.
  6. Chill before serving: Refrigerate the completed pie for at least 30 minutes to firm up and allow the flavors to meld. Serve chilled and enjoy your classic Banoffee Pie.

Notes

  • Use a loose-bottomed tart tin for easy removal and serving of the pie.
  • Ensure the caramel is cooled before pouring onto the biscuit base to prevent it from soaking in too much.
  • The pie is best served within 1-2 days of making for optimum freshness.
  • For a quicker caramel alternative, use ready-made dulce de leche but homemade caramel will yield richer flavor.
  • Bananas brown quickly; slice just before assembly or brush with a little lemon juice to prevent discoloration.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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