Banoffee Pie

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My heavenly Banoffee Pie delivers forkfuls of buttery cookie crust, soft banana slices, and rich, caramel-flavored dulce de leche. This showstopper is super easy to make, so you don’t have to save it just for the holidays!

• Easy cookie crust: My simple cookie crust comes together quickly and is the ideal crunchy, flavorful base for the creamy filling.
• Irresistible flavors: Sweet banana slices covered in luscious dulce de leche are an unbeatable flavor combination.
• Just 5 ingredients: I love a recipe where a short list of excellent ingredients comes together to create a uniquely delicious, bakery-style dessert. 
• No-bake: This easy dessert just needs to set in the fridge—no oven needed.
• Perfect for entertaining: This banana toffee pie chills for at least two hours, so you can assemble it ahead of time and have an impressive dessert ready to slice and serve.

As a pro baker, I’ve always wondered why Banoffee Pie didn’t become an instant classic dessert in the U.S. as it did in Ireland and the UK. I think it’s because Banana Cream Pie is so traditional in the States, but I promise as soon as you taste how perfectly the banana and the toffee-like flavor of dulce de leche go together, you’ll be won over! I grew up with it, and this is the best recipe for Banoffee Pie. It’s a crowd-pleasing dessert that’s easy, a real showstopper, and it’s ideal for the holidays.

My top tip for this recipe is to take the time to make my quick and easy cookie crust. As a Banoffee Pie expert, I especially adore using a cookie crust made with digestive biscuits for this recipe—it gives a crisp, wheaty contrast to the rich filling. The crust, made with just cookie crumbs and butter, takes only a few minutes, but it gives this pie a flavor and texture boost that a store-bought crust can’t match.

For more delicious pie recipes that are no-bake, check out my Salted Caramel and Peanut Chocolate Tart, 15-Minute Coconut Cream Pie, and No-Bake Lemon Cheesecake.

Bold Bakers Loved This!

“I made the Banoffee pie last night and OMG! Who would have thought that such simple ingredients could make such a decadent dessert? Definitely a winner!”—Jerry

“Your banoffee recipe is a marvel. I’ve made your pie so many times, and it comes out as perfect as a fancy restaurant version!”—Rabiya

“Can’t go wrong with Gemma’s recipes, so I made this banoffee pie, and it is so lush! Thank you!”—Donna

IMPORTANT NOTE: This recipe was improved and updated on 9/13/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, clearer steps, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What is Banoffee Pie?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Banoffee Pie
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Easy Showstopper Recipes

What is Banoffee Pie?

Banoffee Pie, a dessert beloved in the UK and Ireland, is a pie made with bananas and toffee or dulce de leche (the dessert’s name combines banana and toffee), layered over a cookie crust or pastry, and topped with whipped cream. The original Banoffee Pie recipe was developed in 1971 at the Hungry Monk restaurant in Jevington, England, by chef Ian Downding and owner Nigel MacKenzie, and has become a go-to favorite—it even appears in Love Actually!

Tools You Need

• Mixing bowl
• Measuring cups
• Glass measuring jug
• 8-inch (20-cm) tart pan with removable bottom
• Knife
• Stand mixer (optional), electric hand mixer, or whisk
• Grater (optional)

Key Ingredients and Substitutes

1 recipe Cookie Pie Crust

• My 2-ingredient Cookie Pie Crust is the best choice for the creamy toffee-banana filling.
• I recommend using crumbled digestive biscuits (homemade or store-bought) for this pie crust. The wheaty, lightly sweetened biscuits balance the banoffee filling.
• You can also use Graham crackers, Biscoff cookies, or Gingersnaps.
• Substitute: You can also use a store-bought cookie pie crust if you’re short on time.

1 recipe Dulce de Leche

• My Dulce de Leche is a thick, creamy caramel that envelops the banana slices and sets to create a glossy, luscious filling.
• I offer two easy methods to make homemade Dulce de Leche. Either cook whole milk and sugar on the stovetop until it reduces and caramelizes, or transform a can of sweetened condensed milk into Dulce de Leche by simmering the unopened can in water.

Bananas

• Sliced bananas give creamy texture and mildly sweet flavor to the pie.
• Choose yellow, ripe but firm bananas for the pie. Avoid using spotty, very soft bananas—they will get mushy.

Heavy whipping cream

• Heavy whipping cream contributes a clean, fresh contrast to the sweet pie filling.
• I recommend using unsweetened whipped cream for this Banoffee Pie.
• A thick, rustic layer of whipped cream also adds lovely visual appeal.
• Substitute: You can use Coconut Whipped Cream or Crème Frâiche Whipped Cream if you prefer.

Bittersweet chocolate

• A final touch of bittersweet chocolate adds depth and pairs well with the bananas, Dulce de Leche, and whipped cream.

How to Make Banoffee Pie

Make the Banoffee Pie Crust

1. Make the cookie crust: Prepare the Cookie Crust according to my recipe and press it into an 8-inch (20 cm) tart pan with a removable bottom. Refrigerate for at least 10 minutes to firm up.

Assemble the Banoffee Pie

2. Add Dulce de Leche: Spread the Dulce de Leche over the crust. Chill in the fridge for at least 2 hours or until firm.

3. Add banana slices: Slice the bananas and layer them on top.

4. Remove the pie from the tin: Carefully remove the pie from the tin and place it on a serving plate.
5. Top with whipped cream: Spoon the softly whipped cream over the bananas, then grate over some chocolate.

Serve and Store the Banoffee Pie

6. Serve and store: Slice and enjoy with a cup of tea. Store any leftovers covered in the fridge for up to 2 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Choose your crust flavor. I love using a digestive biscuit Cookie Pie Crust with Banoffee Pie, but you can make it with Graham crackers, Biscoff Cookies, or Gingersnaps.
• Chill the crust. Firming the crust up before adding the filling will make the process easier.
• Use ripe, firm bananas. Choose yellow bananas without spots. If your bananas are overly ripe, they’ll get mushy in the pie. Add bananas before dulce de leche if you like, to prevent them from browning. 
• Make it sweet and salty. Sprinkle some flaky sea salt over the Dulce de Leche for a delicious contrast.
• Add a vanilla note. Add another dimension to the whipped cream by stirring in 1/2 teaspoon of vanilla extract or vanilla bean paste before whipping.
• Keep it cold. For the neatest slices, keep the pie in the fridge until right before serving.
• Switch up the chocolate. I like bittersweet chocolate best in this recipe, but you can use dark or semi-sweet chocolate if you prefer. And instead of grating the chocolate, you can use chocolate curls or shavings, or even cocoa powder.

Make-Ahead and Storage Instructions

Make-ahead tips

• The Cookie Pie Crust can be made, pressed in the tart pan, wrapped well, and stored in the fridge for up to 48 hours before using.
• You can make the Dulce de Leche ahead.
  • If you use the stovetop method, store the dulce de leche in the fridge in an airtight container for up to two weeks.
  • If you use the boiled can method, store it for up to six months in the can at room temperature.
    • Once opened, it has to be refrigerated and used within two weeks.
• You can make the whipped cream, cover it, and refrigerate for up to 48 hours.
  • If needed, whisk it again before using.

How to store leftovers

• Store leftover pie well-covered in the refrigerator for up to two days.

FAQs

Why is it called Banoffee Pie?

• Banoffee Pie’s name is a mash-up of banana and toffee. Fun fact—when the pie was created in the 1970s, it was originally called “banoffi pie.”

Can I use another fruit instead of bananas?

• Yes! Bananas are traditional, but if you don’t care for them, you can use slices of ripe, firm pears (peeled and thinly sliced) or lightly sautéed, peeled, thin apple slices.

Can I make this dessert gluten-free?

• Yes, you can make this banana toffee pie gluten-free.
• Simply use a gluten-free cookie when making your Cookie Pie Crust.
  • Additionally, make sure the other ingredients are certified gluten-free.

Is it ok to freeze banoffee pie?

• I don’t recommend freezing Banoffee Pie, as freezing will adversely affect its texture.

More Easy Showstopper Recipes

• Chocolate Brownie Trifle
• Queen’s Chocolate Biscuit Cake
• Christmas Wreath Pavlova
• Giant Cookie Cake
• Holiday Gingerbread Trifle

IMPORTANT NOTE: This recipe was improved and updated on 9/13/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, clearer steps, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

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