Transport your taste buds to dessert heaven with our Banoffee Pie—a luscious combination of bananas, toffee, and whipped cream nestled in a buttery graham cracker crust. This no-bake delight is a breeze to make, featuring layers of sliced bananas on a toffee filling made from condensed milk. Crowned with fluffy whipped cream, it’s a symphony of textures and flavors. The simplicity of this recipe belies its decadent taste, making it a show-stopping treat for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, our Banoffee Pie is a foolproof way to satisfy your sweet cravings. Elevate your dessert game with this irresistible blend of creamy, crunchy, and utterly delightful indulgence!
Banoffee Pie Recipe | S2Recipes
Details Banoffee Pie Recipes
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 2 hrs 15 mins
Total Time: 2 hrs 45 mins
Servings: 8
Yield: 1 (9-inch) pie
Ingredients For Banoffee Pie Recipes
1 (13.4 ounce) can dulce de leche
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
2 teaspoons ground ginger (Optional)
6 tablespoons butter, melted
3 bananas, sliced
1 1/2 cups heavy cream
3 tablespoons powdered sugar
chocolate shavings (Optional)
espresso powder (Optional)
Instructions: Banoffee Pie Recipes
Step 1: Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Step 2: Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
Step 3: Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
Step 4: Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
Step 5: Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
Step 6: Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.
We all loved this and it was really easy! Followed recipe exactly except I only used 2 bananas because they were really big (made 2/3 layers). Grated chocolate on top made it fancy:)
Never heard of until March 2nd a day to celebrate this pie so I looked it up and made it and it was easy to make and tasted great. It's similar to a banana cream pie. I say bring if from the past to future, definitely
As a Brit who works in hospitality I can confirm this is indeed a national favourite and every domestic cook is afraid of the condensed milk can exploding during boiling (the first time they do it at least...).We don't have Graham crackers in the UK, our equivalent would be crushed digestives, maybe hob nobs.I'm not a fan of the ginger suggested as it does take away from the banana, which i increased and then did 2 layers making sure to fill gaps.I like to grate some chilled dark chocolate over the top as a final touch.It's traditional to use crushed instant coffee granules to flavour the whipped cream or as a very light dusting but I don't buy a whole jar just because, keep an eye out for the little sachets in hotels, motels and other places you get random coffee trays.(And yes, it's a bit common for hotels and restaurants but it's a good money maker because it's so rich you only serve small portions....)I make a banoffee cake on a similar basis, a basic sponge cake with mushed bananas, ground cinnamon and ground ginger. Mix some of the caramel in buttercream for a middle filling and either smother the rest on the top and pipe whipped cream or do something arty and swirly.
We loved it!!
The best ever. OMG I’ve made this pie 3 times this week.
My family loves this recipe!!!!
Fun recipe. I made a competition version of this recently that worked out well with a couple of variations - (i) used stabilized whipped cream (see "Stabilized Whipped Cream Icing" recipe), (ii) used a springform pan rather than a pie tin so I had structure to really build up the crust and then the whipped cream above that before it set, (iii) used McVitie Digestive biscuits in place of graham crackers for the crust and (iv) dropped the ginger to 2t (i find 3t a bit aggressive). On the "toffee", if you have time I'd suggest you experiment. I found 3 hours gave it more of a dulche de leche consistency and upping the boil time to 3:30/3:45 gave a darker, more toffeeish flavor. Topped with grated dark chocolate and espresso powder.
Delicious as long as you get the bananas at the perfect point of ripeness.
