Name: Banoffee Pie Recipe with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 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 about the creamy, sweet combo of bananas and caramel that just sings comfort food to me, and that’s exactly why this Banoffee Pie Recipe with Caramel and Bananas Recipe is such a winner. It’s simple to make but feels impressively indulgent—perfect for when you want a crowd-pleaser that everyone will rave about.

A round pie with a crumbly golden crust forms the base layer, thick and textured, holding the filling inside. Above the crust, there is a smooth layer of sliced bananas arranged evenly in a circle, showing pale yellow and soft texture. On top of the bananas, there is a thick layer of creamy, light beige whipped topping that looks soft and fluffy, spread unevenly with swirls. Scattered over the whipped layer are many small dark brown chocolate curls that add contrast and detail. One slice of the pie is slightly pulled out, showing these layers clearly. The pie is placed on a round white marble surface, with a bowl of more chocolate curls nearby and a knife under the slice. The overall look is warm, textured, and inviting. 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

This Banoffee Pie is a timeless dessert that never fails to impress. I’ve made it countless times for friends and family who always ask for seconds—especially because it hits those rich, sweet, and fruity notes effortlessly. Plus, it’s one of those recipes where a few simple, quality ingredients come together to create magic.

Simple Ingredients: No fuss, just straightforward pantry staples that deliver big flavor.
Make-Ahead Friendly: The chilling time actually helps it come together beautifully and lets you prep in advance.
Customizable: From the cookie base to the toppings, this recipe bends to your taste and fridge contents.
Guaranteed Crowd-Pleaser: Whether it’s for a casual family dinner or a lovely celebration, this always gets rave reviews.

Ingredients & Why They Work

The magic behind this Banoffee Pie Recipe with Caramel and Bananas Recipe really starts with the balance of textures and flavors. Crunchy, buttery biscuit base, creamy caramel, fresh bananas, and fluffy whipped cream all come together like a perfect flavor symphony. Pick good-quality ingredients — they really shine in something so simple.

Flat lay of crushed digestive biscuits scattered beside a small pile of whole pale golden digestive biscuits, a few irregular chunks of unsalted butter, a small white ceramic bowl filled with dark brown sugar crystals, a small white ceramic bowl with thick golden caramel sauce, two ripe peeled bananas sliced into even rounds, a pristine small white ceramic bowl of smooth whipped double cream, a small heap of curled dark chocolate shavings 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: I always reach for classic digestive biscuits for that lovely sweet-salty base, but graham crackers work just as well if you’re stateside. Crushing them finely helps the butter bind everything perfectly.
Unsalted butter: Using unsalted keeps the sweetness in check, and melted butter helps your crust come together like a sandy biscuit hug.
Dark brown sugar: This adds richness and depth to the caramel — it’s wonderfully molasses-forward and pairs beautifully with the condensed milk.
Condensed milk: The heart of our quick caramel here, it’s thick and creamy and gives that luscious Banoffee character everyone loves.
Bananas: Choose ripe but firm bananas to avoid mushy topping. Tossing them lightly in lemon juice can keep them looking fresh and add a subtle tang.
Double cream: Whip it just right for a perfectly fluffy topping that doesn’t collapse. Heavy cream is a great substitute if double cream isn’t available.
Optional vanilla extract and icing sugar: These elevate the whipped cream with hints of sweetness and warmth but feel free to skip if you want a purer banana-caramel experience.
Dark chocolate: A few shavings on top add a touch of bitterness and elegance that balances all that sweetness.

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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 that this Banoffee Pie lends itself to little tweaks and personal touches. Whether you want something lighter, a little boozy, or dairy-free, it’s easy to customize without losing that delightful combo we all crave.

Variation: Once, I swapped out the digestive base for a mix of ginger snaps and coconut flakes, which added a spicy twist that was a big hit with guests.
Dairy-Free: You can try coconut cream and a dairy-free biscuit base; just make sure to whip the cream substitute to a fluffy consistency for texture.
Extra Flavor Boost: Adding a splash of coffee or a little espresso powder to the caramel adds a lovely depth if you like your dessert with a subtle kick.

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

A slice of pie on a white plate shows three clear layers: a crumbly golden brown crust at the bottom and around the edges, a light brown creamy filling in the middle, and a thick layer of smooth white cream on top. On top of the cream are thin dark chocolate shavings and a dollop of whipped cream. To the side of the slice, a silver fork rests on the plate. The plate is placed on a blue cloth with a white marbled texture background visible behind. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Biscuit Base

First things first, crush your digestive biscuits until they resemble fine crumbs—no big chunks here, unless you like a bit of crunch randomly! Mix them with melted unsalted butter and a pinch of salt to balance the sweetness. Press that mixture firmly and evenly into a 23cm removable base flan tin. I like to use the back of a spoon or a flat-bottomed glass to really pack it down tight—this helps it hold its shape when cutting. If you’ve got the time, pop it in the fridge for at least 30 minutes; it firms up beautifully and makes slicing easier later on.

Step 2: Whisk Up the Dreamy Caramel

This is the heart of your Banoffee Pie. Melt butter and dark brown sugar gently in a small non-stick pan over low heat, stirring constantly until the sugar is completely dissolved and smooth. Then, add your can of condensed milk and crank the heat to medium. Stir energetically—you’ll notice the caramel bubbling up quickly. Keep going for about a minute until it thickens and turns that gorgeous golden shade. It’s crucial to stir constantly to prevent burning and to keep the texture silky. Pour it straight over your biscuit base and smooth it out evenly. Now, chill the whole thing for at least an hour so the caramel sets nicely.

Step 3: Top with Bananas and Heavenly Cream

Slice your bananas just before serving so they stay fresh. If you want the bananas to last a bit longer and keep that bright look, toss the slices lightly in lemon juice. Arrange them evenly on the caramel layer, then top with softly whipped double cream. Whip it so it’s still soft enough to spread but firm enough to hold its shape. If you’re feeling fancy, whip some vanilla extract and a little icing sugar into the cream for extra flavor. Finish with dark chocolate shavings using a vegetable peeler for that elegant touch.

Top Tip

I’ve learned over the years that attention to texture makes all the difference when making this pie. Getting your base just right and stirring the caramel like your life depends on it guarantees that luscious gooey layer we all love.

Press the Base Firmly: Packing the biscuit crust well prevents it from crumbling when you slice the pie later.
Constant Stirring: The caramel thickens best with consistent stirring—don’t walk away from the pot!
Watch Your Bananas: Slice them last minute and consider lemon juice to keep their color vibrant.
Whip Cream Just Right: Go for “soft peaks” stage so it’s airy but won’t collapse into runniness.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I usually keep it simple with classic dark chocolate shavings. They add a beautiful contrast in both color and flavor. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to enhance the caramel’s richness—totally optional but so good if you like that sweet-salty vibe.

Side Dishes

This pie stands beautifully on its own, but if you want to round out your dessert spread, I suggest fresh berries or a light citrus sorbet to cut through the richness. A cup of strong coffee or a smooth dessert wine pairs wonderfully, too.

Creative Ways to Present

For special occasions, I’ve tried layering this dessert in clear glasses for a stunning banoffee trifle effect—just repeat the layers of biscuit crumbs, caramel, banana, and cream. It’s fun, impressive, and perfect for individual servings.

Make Ahead and Storage

Storing Leftovers

Once made, you can cover the Banoffee Pie with plastic wrap and keep it in the fridge for up to 2 days. I find the flavors actually get better after a few hours as everything settles. Just slice carefully with a sharp knife—and wipe between slices to keep your pieces neat.

Freezing

I don’t recommend freezing Banoffee Pie because the bananas and cream don’t thaw well—they tend to become mushy and watery. It’s best enjoyed fresh or within a couple of days.

Reheating

Since this is a chilled dessert, reheating isn’t needed. If you want to soften the caramel a bit, you can leave a slice at room temperature for 15 minutes before serving, but otherwise, it’s best served cold.

Frequently Asked Questions:

Can I make the caramel from scratch without condensed milk?

While traditional Banoffee caramel uses condensed milk for that signature creamy texture, you can make caramel from scratch by cooking sugar and cream. However, it’s trickier to get the same thickness and flavor without condensed milk, so I recommend sticking to the recipe for best results.

How do I stop the bananas from browning?

Bananas brown quickly when exposed to air, so slice them just before topping the pie. Tossing the banana slices in a little lemon juice helps prevent oxidation and keeps them looking fresh and bright longer.

Can I use a different base than digestive biscuits?

Absolutely! Graham crackers or even crushed shortbread cookies work well. Just keep in mind that different biscuits absorb butter differently, so adjust the amount of melted butter accordingly to get that perfect crumbly, sandy base.

Is it necessary to add vanilla and icing sugar to the cream?

Not at all — the vanilla extract and icing sugar are optional. They add an extra layer of sweetness and flavor to the cream, but the pie is delicious with plain whipped cream too.

Final Thoughts

This Banoffee Pie Recipe with Caramel and Bananas Recipe has a special place in my heart—and my dessert rotation. It’s a nostalgic, utterly delicious dessert you can whip up without too much hassle, and one that always feels like a little celebration when it hits the table. Give it a shot for your next get-together or cozy night in; I promise you’ll fall in love with it just like I did.