Pies & Tarts

Banoffee Pie

4.7 from 23 votes
Enjoy layers of dulce de leche caramel, bananas and cookie crust with my Banoffee Pie recipe. It's a delicious dessert I grew up with and still enjoy today.
Banoffee Pie - A no-bake pie that is an amazing combo of bananas and caramel

Hi Bold Bakers!

Happy Saint Patrick’s Day! I recently went home to Ireland and while I was there I filmed an episode of Bigger Bolder Baking with my mum, Patrica. We wanted to share a recipe that is really popular in Ireland and one that has been requested for quite some time: Banoffee Pie.

This dessert is originally from England but is very common in Ireland. The name Banoffee comes from the combination of banana and  toffee, which makes sense, right? Two ingredients that work so well together already so just imagine all of that topped with whipped cream. Yes, it’s heaven!

Credit for the invention of the Banoffee Pie is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1971 by amending an unreliable American recipe for “Blum’s Coffee Toffee Pie” with a soft toffee made by boiling an unopened can of condensed milk  for several hours.

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After trying various changes including the addition of apple or mandarin orange, Mackenzie suggested banana and Dowding later said that “straight away we knew we had got it right.” Mackenzie suggested the name “Banoffi Pie”, and the dish proved so popular with their customers that they “couldn’t take it off” the menu.

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Want more Irish recipes? Get my Mum’s Hot Cross Buns. And check out my Traditional Bread & Butter Pudding recipe or my Homemade Irish Soda Bread.

Watch The Recipe Video!

Banoffee Pie

4.7 from 23 votes
Enjoy layers of dulce de leche caramel, bananas and cookie crust with my Banoffee Pie recipe. It's a delicious dessert I grew up with and still enjoy today.
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Total Time 20 mins
Enjoy layers of dulce de leche caramel, bananas and cookie crust with my Banoffee Pie recipe. It's a delicious dessert I grew up with and still enjoy today.
Author: Gemma Stafford
Servings: 8

Ingredients

  • ½ cup (4 oz/115g) butter, melted
  • 3 cups (250g/9oz) cookie crumbs (digestives of graham crackers)
  • Dulce de leche (caramel sauce)
  • 3 small bananas
  • 1 ¼ cups (10oz/300g) whipping cream, lightly whipped
  • grated chocolate

Instructions

  • Put the biscuit into a food processor and blend until crumbed. Tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill it for ten minutes.
  • Once set slice the bananas and lay in the bottom of the base.
  • Spread thedulce de leche (caramel) over the bananas. Chill for about 1 hour, until firm or until ready to serve.
  • Carefully lift the pie from the tin and place on a serving plate.
  • Spoon the softly whipped cream over the caramel. Decorate with the grated chocolate.
  • Enjoy straight away. Keep refrigerated for up to 3 days.

 

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Comments & Reviews

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sathvikak108
Member
sathvikak108
1 year ago

To anyone who’s deciding whether to make this: Make it. You’re going to enjoy it so much and not only that. This dessert is so so good and I’m sure it’ll be your favourite dessert ❤️ it’s super easy the way Gemma has explained too! Thank you Gemma!

Ayu
Guest
Ayu
1 year ago

I added cream cheese to the whipped cream and mixed it together. It really adds the flavor! Try it.

Rabiya J.
Member
Rabiya J.
1 year ago

Hello Gemma,
This recipe is a marvel. I have made this so many times and came out as perfect as you get in restaurants!
Thank you.
Love nd Regards
Rabiya????????

Marwa
Guest
Marwa
1 month ago

Dear Gemma,
I did this recipe ( including Dulce de leche the 1st way) , and it came out to be so delicious . All my family members liked it a lot , and they’ve all praised it.
It came out to be the perfect dessert after a long day of fasting.
Regards,
Marwa

Irene
Guest
Irene
2 months ago

Hi Gemma,
I frequently used to make this, but it gradually didn’t work. And then I just saw your video, your recipe is incredible.
I made this during the quarantine, and it was delicious. Thanks to you for this recipe ❤

Sophia sofia
Member
Sophia sofia
4 months ago

Hi Gemma,
I have tried this recipe in the past… it was very delicious but it was a little bit difficult to cut the base and I don’t know why..
Also I have seen in other recipes that they bake the crust do you know if this helps to cut easily the crust ??

Sofia

Member
Donna Marie
5 months ago

Can’t go wrong with Gemma’s recipes the banoffee pie Is lush I even Made make two small ones for the following day for lunch 👍👍

Jo-Anne Kudzia
Guest
Jo-Anne Kudzia
6 months ago

Can I use the Eagle brand Dulche de leche that comes in a can, for this recipe? I wouold hate to boil evap milk for 3 hours. Thanks

Deborah Payne
Guest
Deborah Payne
8 months ago

Hi Gemma, I made the banoffee pie with can condensed milk boiled for three hours, the colour was good etc, I assembled the pie as per your instructions (except for the cream ) as I froze the pie. I took it out put cream on top and served it up, there was a large amount of pie left over, it was placed into the fridge, the next day it had liquefied at and all over the fridge. should I have not froze it ? or was it the condensed milk not cook enough ? It taste fantastic so scooped it… Read more »

Alka
Guest
Alka
10 months ago

Hi Gemma,
Thanks for guiding me on my previous question……..I have another query……I find my dulce de leche ( made after boiling condensed milk for 3 hours ) too sweet…….how can I lessen the sweetness

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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