An Amazingly Easy Recipe: Don’t let the impressive looks fool you—this recipe is super simple! The puff pastry comes pre-made, and the filling is straightforward. You can even use store-bought glazed apples. It’s just a matter of assembling, baking, and enjoying.
Apple & Dulce de Leche = A Heavenly Pairing: To me, the sweetness of the dulce de leche and the tartness of the apples are a match made in heaven. It’s a perfect balance that makes every bite more interesting than the last. They complement each other in a way that makes this dessert feel luxurious yet homey.
Buttery, Flaky, and Totally Indulgent!!: These little puffs are everything you want in a treat—crispy, golden layers on the outside and a deliciously rich filling inside. The buttery flavor from the puff pastry really comes through with every bite. They’re indulgent, but isn’t that what makes them so special?
Perfect Any Time of Day: These puffs aren’t just for dessert—they’re great as a snack, and they shine at breakfast, too! Paired with a hot cup of coffee or tea, they’re just what you need to start the day with a smile.
This banoffee pie recipe only takes a few ingredients and even fewer steps!
A no bake graham crust is filled with layers rich toffee layer, bananas and whipped cream.
This is a decadent dessert that is positively delicious.
No Bake Banoffee Pie
Banoffee is a British dessert that combines ‘banana’ and ‘toffee’ into one decadent treat!
Combines sweet, sticky toffee with fresh bananas — a match made in dessert heaven.
Quick and easy to whip up, this is a no-bake dessert.
You only need a few simple ingredients.
It’s a year-round treat, light enough for summer and comforting for winter.
Ingredients for Banoffee Pie
Crust – A homemade graham crust is recommended, as store-bought crusts often don’t hold up to toppings or break apart when serving. Graham crumbs can be replaced with almost any type of cookie crumbs; try Biscoff or Nutter Butter cookies.
Bananas – Save the ripe bananas for banana bread; firm, and fresh bananas are best for this recipe.
Toffee – Be sure to use dulce de leche, which is made with milk and sugar (caramel is water and sugar). You can also find dulce de leche online. Boiling it a little bit helps it to thicken so the pie sets a little bit better.
Variations – Add sliced strawberries between the bananas or even mini chocolate chips. Drizzle extra dulce de leche or hot fudge sauce over the top for a fancy presentation.
How to Make Banoffee Pie
Cook dulce de leche in a medium saucepan for 3 minutes.
Pour caramel over graham cracker crust and refrigerate (as per the recipe below).
Layer sliced bananas over the caramel and top with whipped cream. Garnish with chocolate curls, if desired.
Storing Banoffee Pie
Banoffee pie is best eaten the day of or the day after you make it when the bananas are still fresh and firm. Banoffee pie can be made a day in advance, just cover it and keep it chilled until ready to serve. Due to the bananas and whipped cream, it’s not advised to freeze Banoffee pie.
Creamy Caramel Desserts
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Banoffee Pie
Banoffee pie is a sweet delight with layers of bananas, caramel, and whipped cream on a crumbly graham cracker crust.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Chill Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
In a medium bowl, mix graham crumbs, butter, and sugar until well combined.
Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.
In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.
Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.
In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.
When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.
Serving tip: Dip the pie plate in hot water for 5-10 seconds to loosen the crust from the pie plate when serving. Store leftover pie covered in the fridge for up to 2 days.
