Easy Banoffee Pie Recipe with Caramel and Cream

This Easy Banoffee Pie with Caramel and Cream is a no-bake dessert dream come true! It’s decadently layered with a buttery biscuit crust, rich toffee caramel, sliced bananas, and clouds of whipped cream. The best part? It comes together with minimal effort and maximum satisfaction. Whether you’re planning a quick treat for the family or a make-ahead dessert for guests, this pie delivers big flavor in no time. Sweet, creamy, crunchy, and fruity—it hits all the right notes.

Why You’ll Love This Recipe

• No-Bake Wonder: No oven required! Perfect for hot days or when you just want dessert without the fuss.
• Quick and Foolproof: You can pull this together in under 30 minutes (plus chilling), and there’s nothing tricky about it.
• Absolutely Irresistible: The combination of velvety caramel, fluffy cream, and fresh bananas over a crunchy crust is just next-level.
• Make-Ahead Friendly: Ideal for prepping in advance so you can focus on the main meal—or just enjoy having dessert ready to go.

Ingredients You’ll Need

Let’s break down the delicious components that make this pie a total crowd-pleaser:

• Digestive biscuits or graham crackers: These form the crisp, buttery base. You can use either depending on your preference or what’s in your pantry.
• Unsalted butter: Melted and mixed with the crushed biscuits to create a solid, flavorful crust.
• Sweetened condensed milk or canned caramel/dulce de leche: The heart of the pie! If using condensed milk, you can gently simmer it to turn it into caramel. Or grab ready-made caramel to save time.
• Bananas: The star fruit here—make sure they’re ripe but not overripe for the best texture and flavor.
• Heavy cream or double cream: Whipped into soft peaks and generously piled on top for a lush, airy finish.
• Vanilla extract: A small touch for flavor depth in the cream.
• Dark chocolate (optional): Grated or shaved on top for that little extra something.

Variations

Want to put your own spin on this classic? Here are a few fun ideas:

• Chocolate Banoffee: Add a thin layer of melted chocolate on the crust before adding the caramel.
• Nutty Twist: Sprinkle chopped toasted hazelnuts, pecans, or almonds over the caramel for crunch.
• Coconut Cream: Use coconut whipped cream for a tropical vibe.
• Mini Banoffee Pies: Make individual pies using a muffin tin or ramekins—perfect for parties!

How to Make the Easy Banoffee Pie

Step 1: Make the Crust

Crush your biscuits or crackers until fine, then mix with melted butter. Press the mixture firmly into the base of a springform pan or pie dish. Chill it in the fridge while you prepare the filling.

Step 2: Add the Caramel Layer

Spread your prepared caramel or dulce de leche over the chilled crust. Use a spoon or offset spatula to get an even layer. Place back in the fridge to set for about 10 minutes.

Step 3: Slice the Bananas

Peel and slice the bananas into even rounds. Arrange them in a single layer over the caramel. You can go for a rustic pile or a neat pattern—your call.

Step 4: Whip the Cream

Whip the cream with a splash of vanilla extract until it forms soft peaks. Gently spread or pipe it over the banana layer.

Step 5: Chill and Garnish

Let the pie chill for at least an hour to help the layers firm up. Right before serving, sprinkle grated dark chocolate on top or drizzle with a bit of extra caramel.

Pro Tips for Making the Recipe

• Use Ripe, Firm Bananas: Overripe bananas can turn mushy and brown quickly. Pick bananas with just a few brown spots for perfect sweetness and texture.
• Don’t Overwhip the Cream: Stop whipping once you see soft peaks. Overwhipping can lead to grainy cream or even butter!
• Chill Before Serving: This step really helps the layers hold together and makes slicing much easier.
• Crust Too Crumbly? Add a little more butter if it doesn’t hold its shape when pressed into the pan.

How to Serve

This banoffee pie is pure indulgence and doesn’t need much alongside it. But if you want to elevate the presentation or go all out:

Simple Garnish

Top with chocolate shavings, a dusting of cocoa powder, or a drizzle of caramel sauce for that extra wow factor.

Serve with Coffee or Tea

It’s rich, so a warm cup of black coffee or a lightly brewed tea pairs beautifully.

Make it Fancy

Add a scoop of vanilla bean or salted caramel ice cream on the side for special occasions.

Make Ahead and Storage

Storing Leftovers

Store the pie in the refrigerator, covered, for up to 3 days. The crust may soften slightly, but the flavors remain spot on.

Freezing

You can freeze banoffee pie, though the texture of the bananas and whipped cream might change. If you do freeze, wrap tightly and eat within a month for best quality.

Reheating

No reheating needed! This pie is best served chilled straight from the fridge.

FAQs

Can I make this pie the night before?
Absolutely! In fact, it tastes even better once it’s had a few hours to chill. Just wait to add any fresh banana slices or garnishes on top until serving.

What if I don’t have dulce de leche or caramel?
You can make caramel by simmering a can of sweetened condensed milk for 2-3 hours. Just be sure the can is fully submerged in water the entire time!

Can I use whipped topping instead of real cream?
You can, but fresh whipped cream adds a richness that the tub stuff just can’t match. If you’re in a pinch, it’ll still taste good—just not as luxurious.

How do I keep the bananas from browning?
Toss banana slices lightly in lemon juice before layering. The citrus helps slow down oxidation without changing the flavor too much.

Final Thoughts

This Easy Banoffee Pie with Caramel and Cream is one of those magical desserts that feels special but is so simple to make. It’s a celebration of texture, flavor, and sheer indulgence—all in a no-bake format. Whether you’re making it for friends, family, or just treating yourself, this pie is always a hit. Try it once, and it just might become your go-to dessert!

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