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Banoffee Pie - A no-bake pie that is an amazing combo of bananas and caramel

Banoffee Pie

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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.

4.75 from 16 votes
Banoffee Pie - A no-bake pie that is an amazing combo of bananas and caramel
Banoffee Pie
Prep Time
20 mins
Total Time
20 mins
 
Servings: 8
Author: Gemma Stafford
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
  1. 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.
  2. Once set slice the bananas and lay in the bottom of the base.
  3. Spread thedulce de leche (caramel) over the bananas. Chill for about 1 hour, until firm or until ready to serve.
  4. Carefully lift the pie from the tin and place on a serving plate.
  5. Spoon the softly whipped cream over the caramel. Decorate with the grated chocolate.
  6. Enjoy straight away. Keep refrigerated for up to 3 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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50 Comments

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  1. Alka on August 12, 2019 at 10:18 pm

    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

    • Gemma Stafford on August 13, 2019 at 2:23 am

      Hi Alka,
      you cannot do this! It is caramel. Caramel is sweet and it can not be achieved without the level of sugar is high, I am sorry.
      What can help to balance the sweetness is to use it with a less sweet thing, but honestly, it is hard to get away from the sweetness in this delicious thing! Use less Dulce De Leche with your dessert that is probably the best way and you will stretch it further too.
      Gemma 🙂

  2. Alka on August 11, 2019 at 9:47 am

    Hi Gemma
    Had tried banoffee pie……the crust went soft and started falling off…..can you tell me what went wrong with the crust

    • Gemma Stafford on August 12, 2019 at 8:14 pm

      Hi,

      I’m sorry to hear that. I usually add lots of butter to my crusts so that exact thing doesn’t happen.

      I will have to check the recipe but it just sounds like a little more butter was needed to hold the crust together.

      Best,
      Gemma.

  3. Binaifer on March 18, 2019 at 8:19 am

    Hi Gemma,

    Is there a substitute for Graham crackers. I don’t think you get them in India but Banoffee is my absolute favorite and I really want to try it.

    • Gemma Stafford on March 18, 2019 at 10:01 am

      Hi, you can use vanilla waffers or biscoff cookies if you can find those.

      • Binaifer on March 18, 2019 at 8:50 pm

        What would be the specifications of the pie dish required?

        • Gemma Stafford on March 19, 2019 at 3:23 pm

          Hi i suggest you make a 9 inch pie tin. Enjoy!

          • Binaifer on March 20, 2019 at 11:06 pm

            Hi Gemma,

            I’m having trouble demolding the pie. Did it need to be greased? As I didn’t see it in the instruction I didn’t grease it. Also I’ve refrigerated it more than the required amount.

            • Gemma Stafford on March 21, 2019 at 6:28 am

              Hi,

              have you run a knife or a palette knife under the crust to release it? that’s What you normally do. Then when it’s released you can easily slice it. You don’t normally grease something like this.

              Hope this helps,
              Gemma.



  4. Brenda Green on March 15, 2019 at 8:20 pm

    Hi Gemma, I am visiting my daughter,and of course been busy baking up a storm,with all your recipes! The pie was another huge hit! Nothing was left. I actually boiled the condensed milk,worked perfect. Thanks for your wonderful recipes.❤️From Newfoundland!

    • Gemma Stafford on March 16, 2019 at 9:00 pm

      Love to hear that, Brenda!! Definitely share photos if you can on the site 🙂

      Gemma.

  5. Noel on February 12, 2019 at 9:21 am

    I was just thinking about this pie!!! I haven’t had it in AGES… probably since I left Ireland! THIS IS HAPPENING!!!! I am so glad I found your website!

    • Gemma Stafford on February 12, 2019 at 9:28 am

      I’m delighted to heat that!

  6. Ayu on January 31, 2019 at 11:02 pm

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

    • Gemma Stafford on February 1, 2019 at 1:36 pm

      Oh, ill have to try that! Great idea!

  7. Sathvika Krishnan on November 8, 2018 at 8:03 pm

    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!

    • Gemma Stafford on November 11, 2018 at 5:03 pm

      I’m thrilled to hear that!! Thanks for trying it out 🙂

      Best,
      Gemma.

  8. Rabiya J. on October 27, 2018 at 9:16 am

    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😘💛

    • Gemma Stafford on October 27, 2018 at 1:25 pm

      Aw I’m delighted to hear!!! Thanks for trying it 🙂

      Best,
      Gemma.

  9. sathvikak108 on October 20, 2018 at 11:56 am

    Made it and it was oh so good! Thanks Gemma!

    • Gemma Stafford on October 20, 2018 at 8:04 pm

      I’m delighted to hear that 🙂

      Best,
      Gemma.

  10. Heather on July 16, 2018 at 12:53 pm

    Gemma,
    I made this for a co-workers birthday today, as we had both been admiring the recipe. It turned out fantastically, and was gone well before noon. Thanks so much!

    • Gemma Stafford on July 16, 2018 at 8:41 pm

      Delighted to hear that, Heather! Thanks for your comment.

      Best,
      Gemma.

  11. SmritiJhamb on January 24, 2018 at 10:40 pm

    What is the size of your tart/pie tin?

    • Gemma Stafford on January 25, 2018 at 6:14 am

      This is an 8 inch pan.
      Really a lot of the pans I use are this size, it is almost standard!
      Thank you for being here with us,
      Gemma 🙂

  12. hoennoeh on August 11, 2017 at 2:08 am

    Hi Gemma, I have a quick question for you! Tomorrow I’m throwing a party and I am making the dulce de leche for the banoffee right now but I was wondering if it is better to wait untill tomorrow to make the pie because it might become a little runny? Or is it okay to make it this evening and keep it in the fridge to serve it tomorrow?
    Greets!

    • Gemma Stafford on August 14, 2017 at 3:21 am

      Hi there,
      You can make your base, and have everything ready to assemble, but I would always make this on the day I am to serve it,
      Gemma 🙂

  13. PATRICIA TURNBULL on March 29, 2017 at 7:14 am

    HI GEMMA. I DID NOT RECEIVE YOUR EMAIL FOR MARCH 23. I WAS WONDERING IF THERE IS A PROBLEM. I WAS SO DISSAPPOINTED WHEN IT WASNT THERE. I LOOK FORWARD TO THURS. TO SEE WHAT YOU HAVE NEW FOR US. I LOVE ALL YOUR RECIPES U MAKE EVERYTHING LOOK SO EASY. I HOPE TO FIND TOMORROWS IN MY MAIL PLEASE KEEP THEM COMING. I REALLY ENJOY WATCHING THEM AND LEARNING ALL YOUR GREAT RECIPES THANK YOU, PATRICIA

    • Gemma Stafford on March 29, 2017 at 8:07 am

      Hi Patricia,
      I am sorry to hear this!
      Please do let me know if this happens again. I have asked Kevin to look into it.
      We appreciate your kind support,
      Gemma 🙂

  14. Hala on March 24, 2017 at 9:59 am

    Hi Gemma,
    I tried this recipe and it is really yummy!
    But I would like to ask for help : when I used the Dulce de leche it was thick, but the next day it became liquid because of the bananas, I wonder how can I fix this next time.
    Thank you!

    • Gemma Stafford on March 25, 2017 at 3:19 am

      Hi Hala,
      I am not sure it is fixable! This is best eaten up!
      Alternatively make it in small portions, and add the banana at the last minute to the saved ones. We eat it in our house no matter what!
      Gemma 🙂

  15. Nuru on March 20, 2017 at 8:08 am

    Hi Gemma,
    Pina Colada Cake is one of my favourite cakes but I can’t make a perfect one at home because I’m yet to find the perfect recipe. Pretty please do a post on this, your recipes are always amazing.

    • Gemma Stafford on March 20, 2017 at 12:04 pm

      Hi Nuru,
      I will add this to my list, thank you 🙂

  16. Sufyan Majeed on March 19, 2017 at 5:03 am

    Hi Gemma,
    Can you show us how to make oreo thins?

    • Gemma Stafford on March 19, 2017 at 5:39 am

      Hi there,
      I will add this to my experiment list! Thank you for this suggestion,
      Gemma 🙂

  17. Rosie on March 18, 2017 at 5:52 pm

    Oh yum! Thank you so much for taking the time to create this recipe and share it with all of us, I can’t wait to give it a try. I hope you have a wonderful week!

    • Gemma Stafford on March 19, 2017 at 4:33 am

      Thank you Rosie,
      Gemma 🙂

  18. Khansa Zaina on March 17, 2017 at 8:42 am

    Hi gemma!
    The banoffee pie looks very delicious.. and I love to see you and your mother make banoffee pie, and the recipe is really easy too.. and I think I’m gonna make this with little portion 😀

    • Gemma Stafford on March 17, 2017 at 10:34 am

      Yes, this is an ideal recipe to break down to single portions, great idea!
      Gemma 🙂

      • Mobeena on March 18, 2017 at 5:36 am

        Hi Gemma,
        The recipe does not state how much dulce de leche??

        • Gemma Stafford on March 19, 2017 at 5:36 am

          Hi there,
          I used two cans for this one, but it will depend on the size of the base you are using, use to your own taste,
          Gemma 🙂

  19. hania on March 16, 2017 at 9:27 am

    yahoo!thanks for accepting our request Gemma your mum and you look so good together..and the banofee pie looks great..will try it but for some days i have restricted myself to some healthy food..

    • Gemma Stafford on March 17, 2017 at 12:23 pm

      Hi Hania,
      Ah! that is too bad. You are right though, this is not for every day, for an occasion, and sharing!
      Gemma 🙂

      • hania on March 18, 2017 at 1:08 am

        it’s my exams going on..my mom is yelling at me it’s not the time to watch videos but study..And yes ill try it very soon and share it with my friends

        • Gemma Stafford on March 19, 2017 at 6:02 am

          Hi Hania,
          Poor you, and poor Mum!
          Good luck with you exams, they are really important to you too,
          Gemma 🙂

  20. Carmel De Waard Murphy on March 16, 2017 at 8:44 am

    Just want to say I love your site and videos!! Love the irish recipes! Thank you

    • Gemma Stafford on March 17, 2017 at 12:34 pm

      Bit of Irish in you Carmel? thank you for your kind words, i really appreciate your support,
      Gemma 🙂

  21. Janet on March 16, 2017 at 8:14 am

    Gemma, this pie looks really yummy! I will make this for my mother, she loves bananas. Your mum is so sweet and friendly! Keep up the good work!

    • Gemma Stafford on March 17, 2017 at 12:46 pm

      hi Janet,
      Yes, and you can cut this into single portions easily too!
      It really is a treat, and my Mum is probably like yours, mothers are the best!
      Gemma 🙂

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