If you’ve ever tasted a Banoffee Pie, you know it’s like a little slice of heaven—sweet, creamy, and full of those rich caramel and banana flavors we all adore. Today, I’m sharing my tried-and-true Banoffee Pie with Caramel and Bananas Recipe that’s ridiculously easy to make but will impress everyone at your table. It’s got a buttery biscuit base, a luscious homemade caramel layer, fresh bananas, and fluffy whipped cream. Seriously, once you make this, it’ll become your go-to dessert for special occasions or when you want a comforting treat. So, grab your apron, and let’s dive in!

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Why This Recipe Works

Perfect Balance of Flavors: The buttery biscuit base pairs beautifully with the creamy caramel and fresh banana slices, creating a harmonious taste that’s sweet without being cloying.
Easy Homemade Caramel Filling: Making your own caramel topping adds depth and a wonderful homemade touch compared to store-bought alone.
Whipped Cream Made Just Right: Lightly sweetened with vanilla and icing sugar, it adds fluffy softness without overpowering the pie.
Flexible and Friendly: The recipe allows substitutions and tweaks to fit your kitchen supplies and taste buds perfectly.

Banoffee Pie with Caramel and Bananas, how to make Banoffee Pie, easy Banoffee dessert, homemade Banoffee Pie, classic Banoffee pie recipe - The image shows a round tart with a crumbly, golden brown crust as the bottom layer. On top is a thick, white creamy layer spread evenly and sprinkled with fine brown cocoa powder covering most of the surface. The tart is sliced into six pieces with one slice being lifted by a metallic pie server. The tart is placed on a round dark gray plate, all on a white marbled surface. Nearby, there is a small white bowl with light yellow banana slices and another white bowl with brown cocoa powder and two dark chocolate pieces. A woman's hand holds the pie server under the lifted slice. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Banoffee Pie with Caramel and Bananas Recipe plays its part to build that perfect flavor and texture. Choosing ripe bananas and a quality dulce de leche will really make your pie shine. Let me explain the essentials.

Banoffee Pie with Caramel and Bananas, how to make Banoffee Pie, easy Banoffee dessert, homemade Banoffee Pie, classic Banoffee pie recipe - Flat lay of a small pile of golden brown crushed sweet biscuits, a few cubes of pale yellow butter, a small white bowl filled with smooth light brown caramel sauce, a small white bowl with dark golden light brown sugar crystals, a small white bowl of thick white heavy cream, a small white bowl of fine white icing sugar, a small white bowl with creamy beige vanilla bean paste, three ripe yellow bananas with small brown spots, a small pile of dark chocolate curls on a simple white ceramic plate, and two whole clean eggs with smooth shells placed 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

Biscuit base: Arnott’s Granita biscuits provide the ideal sweetness and crunch, but feel free to use Marie or Digestives if that’s what’s in your pantry.
Butter: Melted butter binds the crumbs together, creating a sturdy yet tender base that holds because nobody wants a crumbly mess.
Dulce de leche: This canned caramel is the star of the show, delivering that rich, milky sweetness. Nestle Top n Fill is my favorite brand for consistent texture.
Brown sugar: Adds warmth and helps thicken the caramel filling.
Thickened cream: When whipped with vanilla and icing sugar, it balances the caramel’s sweetness, adding silky lightness.
Bananas: Use yellow bananas with spots for just the right ripeness—too green and they’ll be too firm; too mushy and they’ll get brown and soggy quickly.
Dark chocolate: Grated on top, it adds a subtle bitterness and texture contrast that elevates the whole pie.

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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.

Tweak to Your Taste

I love giving this Banoffee Pie a personal spin now and then, making it just right for whoever’s sitting at my table. Don’t be afraid to experiment with the ingredients or presentation – it’s a super forgiving dessert!

Variation: Sometimes, I like to add a pinch of sea salt to the caramel filling to create a salted caramel effect. It contrasts beautifully with the sweet bananas and cream.
Dairy-Free: For friends who avoid dairy, swapping butter for coconut oil and cream for coconut cream works surprisingly well for the base and topping.
Chocolate Twist: If you’re feeling indulgent, mixing a little cocoa powder into the biscuit crumbs can deepen the chocolate flavor.
Seasonal: In winter, I’ve tried adding a dash of cinnamon or nutmeg to the caramel – it’s a cozy touch that pairs great with warm spices.

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

Step 1: Crush Those Biscuits Just Right

I usually pop the biscuits into my food processor and blitz them until I get fine crumbs, but if you don’t have one, no worries! Just seal them in a zip-lock bag and crush with a rolling pin—just aim for a fine, even texture so the base packs nicely. Next, pour in the melted butter and stir until everything sticks together like a crumbly, buttery dough. Don’t rush this – the key is an even coating so the base sets firmly after chilling.

Step 2: Press the Base and Chill

Firmly press the biscuit mixture into your tart tin, pressing it evenly across the base and up the sides so it looks like one solid shell. Using the back of a metal spoon really helps me get a nice compact edge. Pop it in the fridge for at least 20-30 minutes while you get ready to make the caramel filling. This chilling step is important because it helps the base set so it doesn’t crumble when you slice the pie.

Step 3: Whip Up That Dreamy Caramel Filling

This is the part I really look forward to – the caramel is what brings the magic. I combine canned dulce de leche, cubed butter, and brown sugar in a small saucepan. Keep your heat low and whisk constantly; otherwise, the caramel can burn or stick to the pan (been there, done that!). When it starts simmering, whisk for 2-3 minutes until everything melts into a silky, thick sauce. Then, let it cool slightly before pouring it on the biscuit base. Pop the pie back into the fridge for 2-3 hours — I promise, the wait is worth it!

Step 4: Whip the Cream to Perfection

Right before assembly, I whip the cream with a tablespoon of icing sugar and a teaspoon of vanilla bean paste. Using electric beaters is a lifesaver here – whip until soft but firm peaks form. Watch it carefully; overbeating can turn cream grainy or even into butter! The light sweetness and creaminess of this topping perfectly softens the richness of the caramel.

Step 5: Assemble and Admire

Slice 2-3 ripe bananas thickly and arrange them right over the set caramel. Then, generously spoon or pipe the whipped cream on top. Finally, finish with a shower of grated dark chocolate curls or shavings – it adds just the right touch of elegance and slight bitterness to cut through all the sweetness. Slice and serve immediately for the best texture and flavor.

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Pro Tips for Making Banoffee Pie with Caramel and Bananas Recipe

Use Ripe but Firm Bananas: If your bananas are too ripe, they can turn mushy quickly – I like ones with yellow skins and just a few brown spots.
Constant Whisking is Key: For the caramel, keep it moving to prevent burning. Patience here pays off in silky smooth caramel.
Chill Enough to Set: Don’t rush assembly – letting the base and caramel properly chill ensures clean slices and sturdy texture.
Wait to Assemble: To keep the banana slices fresh and prevent browning, add them just before serving whenever possible.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I almost always finish my Banoffee Pie with a generous sprinkle of dark chocolate shavings—it adds a lovely bittersweet contrast and a little crunch. Sometimes, I dust a tiny pinch of cocoa powder or add a few chopped roasted hazelnuts for an extra layer of texture and flavor. If I want a fresh punch, a few mint leaves on top make it look fancy and give a refreshing aroma.

Side Dishes

Since this pie is quite rich, I like to serve it with something light like freshly brewed coffee or an almond milk latte – the bitterness from the coffee helps balance the sweetness. For gatherings, a simple fruit salad with citrus segments pairs wonderfully, adding brightness to the dessert spread.

Creative Ways to Present

For special occasions, I sometimes make individual Banoffee Pie jars layered beautifully in glass tumblers, which makes for an impressive and cute dessert presentation. Another fun idea is to add a drizzle of salted caramel sauce on top of the cream with a sprinkle of flaky sea salt just before serving—it looks gourmet and tastes amazing!

Make Ahead and Storage

Storing Leftovers

I like to keep any leftover Banoffee Pie tightly covered in the fridge—usually wrapped well with plastic wrap over the top to avoid the bananas browning too fast. It stays fresh for up to 2 days, but the bananas might darken slightly, so try to enjoy it soon for best texture.

Freezing

Freezing fully assembled pie isn’t my favorite as the bananas can get mushy, but you can definitely freeze the biscuit base unfilled for up to 3 months. Just thaw it completely before adding the caramel, bananas, and cream.

Reheating

Since this is a chilled pie, I don’t recommend reheating it. Just take it out of the fridge 10-15 minutes before serving so the cream softens slightly for easier slicing and a creamier mouthfeel.

FAQs

Can I use sweetened condensed milk instead of dulce de leche in the Banoffee Pie with Caramel and Bananas Recipe?

Sweetened condensed milk isn’t the same as dulce de leche and won’t give you the thick, caramelized flavor that’s essential to a Banoffee Pie. If you want to use condensed milk, you’d first need to cook it down to make homemade dulce de leche, which takes time. For convenience, using canned dulce de leche is your best bet for authentic taste and texture.
How do I prevent the bananas from browning after slicing?

Great question! To slow browning, brush the banana slices lightly with lemon juice right after cutting. Also, assembling the pie just before serving keeps them fresher and visually appealing. If you must prepare ahead, cover the pie tightly and refrigerate to minimize oxidation.
Can I make the caramel filling ahead of time?

Absolutely! You can prepare the caramel filling early and keep it refrigerated for up to 2 days. Just bring it to room temperature and give it a gentle stir if it firms up. This makes assembly quicker when you’re ready to serve your Banoffee Pie with Caramel and Bananas Recipe.
What’s the best way to get a firm biscuit base that doesn’t crumble?

Using sufficiently melted butter ensures the biscuit crumbs bind well. Pressing firmly and evenly into the tart tin and chilling for at least 20 minutes before adding caramel helps the base set solidly. Avoid skipping the chilling step—it really makes a difference when you slice.

Final Thoughts

Honestly, the Banoffee Pie with Caramel and Bananas Recipe is one of those desserts that always brings smiles around my table. Every time I make it, it feels like a little celebration – the creamy textures, the sweet and slightly tangy banana, and that irresistible caramel flavor all come together in one unforgettable bite. Give this recipe a try next time you want to wow your friends or just treat yourself to a classic, comforting dessert. Trust me, you’re going to love making this as much as eating it!