A quick and easy recipe for banoffee pie, with layers of buttery salted graham cracker crust, dulce de leche, crunchy toffee bits, sliced bananas and whipped cream. You’ll love how fast this pie comes together, with very little baking time needed.
You might also love these recipes for chocolate eclair pie, best chocolate cream pie, and strawberry cream cheese pretzel pie.

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What is Banoffee Pie?
Banoffee pie is a popular British dessert, and it’s about the easiest pie you’ll ever make. And the word “banoffee” is just a play on banana + toffee.
The crust is usually made of crushed biscuits (cookies) or graham crackers and melted butter. The filling is a rich and decadent combination of sweet milk-based caramel (dulce de leche), bananas, crunchy toffee and fresh whipped cream. Sometimes chocolate is added, and some recipes also call for a layer of custard.
Why You’ll Love This Recipe
Super Simple. While you should pre-bake the crust for a few minutes, everything else is no-bake (unless you’re going to make your own dulce de leche), and ready to assemble in minutes. From start to finish, this pie took me less than an hour, and then it’s ready to serve immediately.
All the Perfect Textures. I love a dessert that has a balance of crunchy, creamy, gooey, salty and sweet going on, and this banoffee pie has everything I could want in terms of flavors and textures.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cinnamon Graham Crackers. These are my preferred “cookie” for the crust, with their mild sweetness and lovely cinnamon flavor to complement the filling.
- Salt. Balances the sweetness of the caramel.
- Butter. Use unsalted butter to bind together the graham cracker crumbs.
- Dulce De Leche. You’ll need one can of pre-made dulce de leche, which you can find at many grocery stores on the baking aisle, right next to the sweetened condensed milk. Or, you can make your own.
- Toffee. Heath toffee bits (or crushed Heath Bars add a lovely crunch to this pie.
- Bananas. Choose perfectly ripe bananas for your pie – not green, and definitely not brown, spotty and mushy.
- Cream. You’ll need heavy whipping cream to make the homemade whipped cream, and vanilla extract to add flavor.
- Powdered Sugar. Sweetens and stabilizes the whipped cream.
Instructions
Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Baking the crust is optional, but it does help to toast the graham cracker crumbs and bind the crust together so it’s a little less crumbly.
- You can use either a 9 inch pie pan or a 9 inch round tart pan with a removable bottom. With a pie pan, it is very difficult to get neat, clean slices of this pie out of the pan, especially the first 2-3 pieces that are cut. Serving neat slices of pie is easier with a tart pan, since the sides of the pan are removed for serving.
- Combine the crushed graham crackers with the salt, then stir in the melted butter until moist and crumbly. Press the crumbs evenly and firmly against the bottom and up the sides of your pie pan or tart pan. Bake for 8-10 minutes, just until fragrant. Set aside to cool completely before filling (refrigerate the crust to speed up the cooling, if you like).
Filling
- Spread the dulce de leche into the prepared crust. If the dulce de leche is too stiff to spread when you open the can, scrape it out of the can into a microwave-safe bowl, and microwave it for 1 minute at 50% power to make it a little more spreadable.
- Sprinkle half the toffee over the dulce de leche.
- Peel the bananas, and slice them into 1/4 inch thick slices. Arrange the banana slices in several layers over the toffee.
- Pour the cold heavy whipping cream and the vanilla into a bowl. Use an electric mixer to whip the cream until soft, fluffy peaks form. Add the powdered sugar and whip the cream until thick enough to hold its shape. Spread the whipped cream over the bananas, then sprinkle with the rest of the toffee.
- Serve the pie immediately, or refrigerate for up to 4 hours until ready to serve.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Banoffee pie is best eaten the day it’s made, since the bananas can turn brown as they’re exposed to air. However, you can store the leftover pie, loosely covered, in the refrigerator, for up to 1 day.
Yes, both types of crust work well. A pastry crust will be thin and flaky, while a shortbread crust will be more like a cookie. These types of crusts will need to be “blind baked” without the filling since the filling is not baked.
Most, if not all, pies are difficult to cut and remove slices cleanly and neatly from a deep-dish pie pan, but this is especially true of a pie that’s crumbly, gooey and slippery. If you use a pie pan, just accept that the first, and maybe even the second, piece of pie will not come out looking beautiful. But it will still taste fantastic! Consider using a tart pan with a removable bottom if you want to more easily serve pretty slices of pie. Since the sides of the pan are removed and the pie sits on the base, it’s far easier to slide a cake server in from the side to remove a piece of pie.
That really depends on the consistency of the caramel sauce. Dulce de leche is thick, so it won’t run everywhere when the pie is cut. If you use caramel sauce, be sure it’s thick enough that it won’t be a drippy mess.
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Easy Banoffee Pie (Banana Caramel Toffee)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan (or a 9 Inch Tart Pan with Removable Bottom)
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 ¾ cups finely crushed cinnamon graham crackers
- ¾ – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- 1 can (13.4 oz) dulce de leche
- ½ cup toffee bits, divided
- 3-4 medium to large ripe bananas
- 1 cup cold heavy whipping cream
- ½ tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9-inch round tart pan with a removable bottom with non-stick baking spray.Baking the crust is optional, but it does help to toast the graham cracker crumbs and bind the crust together so it's a little less crumbly.
- You can use either a 9 inch pie pan or a 9 inch round tart pan with a removable bottom. With a pie pan, it is very difficult to get neat, clean slices of this pie out of the pan, especially the first 2-3 pieces that are cut. Serving neat slices of pie is easier with a tart pan, since the sides of the pan are removed for serving.
- Combine the crushed graham crackers with the salt, then stir in the melted butter until moist and crumbly. Press the crumbs evenly and firmly against the bottom and up the sides of your pie pan or tart pan. Bake for 8-10 minutes, just until fragrant. Set aside to cool completely before filling (refrigerate the crust to speed up the cooling, if you like).
Filling
- Spread the dulce de leche into the prepared crust. If the dulce de leche is too stiff to spread when you open the can, scrape it out of the can into a microwave-safe bowl, and microwave it for 1 minute at 50% power to make it a little more spreadable.
- Sprinkle half the toffee over the dulce de leche.
- Peel the bananas, and slice them into 1/4 inch thick slices. Arrange the banana slices in several layers over the toffee.
- Pour the cold heavy whipping cream and the vanilla into a bowl. Use an electric mixer to whip the cream until soft, fluffy peaks form. Add the powdered sugar and whip the cream until thick enough to hold its shape. Spread the whipped cream over the bananas, then sprinkle with the rest of the toffee.
- Serve the pie immediately, or refrigerate for up to 4 hours until ready to serve.
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