Name: Banoffee Pie Recipe with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate (for shavings); 2 tsp Vanilla extract; 2 tbsp Icing sugar

There’s something incredibly comforting about a Banoffee Pie that just hits the sweet spot every time. This Banoffee Pie Recipe with Caramel and Bananas Recipe brings together buttery biscuit crust, luscious caramel, and fresh bananas in a way that’s pure magic. You’ll find it’s both easy to make and a guaranteed crowd-pleaser — trust me, once you’ve tried it, you’ll want to make it again and again.

A round pie sits on a white marbled board with a golden crumbly crust forming the base and edges. Inside the crust, thin, round slices of pale yellow bananas form a neat layer just beneath a large thick layer of creamy white topping spread unevenly with swirled textures. On top of the cream, small dark brown chocolate shavings are scattered all over, adding contrast. One slice is being lifted out with a dark knife attached to a woman's hand, revealing the smooth thickness of the filling inside. The background is a textured blue cloth with a white bowl holding more chocolate shavings at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe
Top Tip
How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie Recipe with Caramel and Bananas Recipe

Why You'll Love This Recipe

This Banoffee Pie isn’t just your average dessert. I’m totally hooked on the balance it strikes between crunchy, creamy, and fruity. It’s the kind of treat I love to bring out when friends drop by — everyone always digs in happily.

Simple Ingredients: You only need a handful of pantry staples, which means it’s a breeze to make anytime.
Perfect Texture Combo: Crunchy biscuit base, smooth caramel, soft bananas, and fluffy whipped cream make every bite a delight.
Flexible & Adaptable: You can tweak the toppings or switch up biscuits depending on what you have on hand.
Impressive But Easy: Your guests will think you spent hours in the kitchen, but really, you didn’t!

Ingredients & Why They Work

Every ingredient in this Banoffee Pie Recipe with Caramel and Bananas Recipe plays a vital role in making it so irresistible. From the crunchy base to the rich caramel and fresh bananas, each component brings texture and flavor that complement each other beautifully.

Flat lay of a small pile of golden crushed digestive biscuits, a square of unsalted butter with a pale yellow hue, a pinch of coarse salt crystals scattered nearby, a small white ceramic bowl with rich golden caramel sauce, a peeled banana sliced into neat rounds, a fluffy mound of whipped double cream in a white ceramic bowl, and a small neat pile of dark chocolate curls—all arranged in perfect symmetry 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

Digestive biscuits: These give you a buttery, crumbly base that holds but isn’t too hard – you can swap for graham crackers if you’re in the US.
Unsalted butter: Melts into the biscuits to bind them and add richness without overpowering.
Salt: A pinch of salt amplifies all the sweet flavors in the dessert.
Dark brown sugar: Adds depth and molasses-like notes to the caramel.
Condensed milk (canned): The heart of your caramel – when cooked down, it becomes thick, golden, and indulgent.
Bananas: Fresh and soft, they provide a natural sweetness and fresh contrast to the rich caramel.
Double cream: Whipped until soft peaks, it lightens the pie and adds a lovely creamy finish.
Dark chocolate: Optional, but that slight bitterness from the chocolate curls adds a wonderful final touch.
Vanilla extract and icing sugar (optional): These enhance the whipped cream with extra flavor and softness — something I highly recommend if you have them.

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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.

Make It Your Way

One of the things I adore about this Banoffee Pie Recipe with Caramel and Bananas Recipe is how easy it is to adjust for your own taste or what’s in your kitchen. Here are a few ways I’ve played around with it:

Variation: I’ve sometimes swapped bananas for sliced strawberries or pears for a different fruit twist, especially when bananas are overripe or I want something tangier.
Dairy-free alternative: Use coconut cream whipped instead of double cream, and dairy-free butter for the base for a vegan version that still tastes amazing.
Crunch factor: Sprinkle chopped nuts or biscuit crumbs on top for extra texture — I love adding toasted hazelnuts for a nutty surprise.

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

A slice of pie on a white plate with a crumbly light brown crust at the bottom and sides, followed by a smooth light brown layer, then a layer with thin banana slices, topped with a thick pale cream layer with a whipped texture and garnished with dark brown chocolate curls scattered on top. The plate is on a soft blue cloth surface. A silver fork is placed on the right side of the plate. In the background, there is part of the remaining pie visible on a round white marbled plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Perfect Biscuit Base

Start by crushing your digestive biscuits—either with a rolling pin inside a sealed bag or a food processor—to get fine, even crumbs. Mix them with the melted butter and a pinch of salt until the texture feels like damp sand. Press this mixture evenly into a 23cm removable base flan tin, using the back of a spoon to really compact it. If you have the time, pop it in the fridge to chill for 30 minutes; this helps the base set up firm and keeps it from crumbling when you slice the pie.

Step 2: Whip Up Your Homemade Caramel

This is where the magic happens. In a small, non-stick saucepan, melt the butter and dark brown sugar over low heat, stirring constantly until everything’s combined into a smooth syrup. Then add the condensed milk and bring the heat to medium. Keep stirring and watch closely—after about a minute, it will bubble and thicken into that gorgeous rich caramel. It’s important not to rush or let it burn; patience here is key to that perfect golden color and silky texture.

Step 3: Assemble & Chill

Spoon the caramel carefully over the chilled biscuit base, smoothing it out into an even layer. Then, pop the pie back into the fridge for at least an hour so the caramel sets properly. This waiting period is always the toughest part for me—resisting the temptation to dive in too soon! But it’s absolutely worth it for a clean slice and perfect texture.

Step 4: Top with Bananas and Cream

Slice your bananas right before serving to keep them fresh and prevent browning. A quick toss in some lemon juice is a handy trick if you want to prep early. Spread the bananas over the caramel, then dollop on a generous layer of double cream. If you're adding vanilla and icing sugar, whip them into the cream first for an extra flavor boost. Finally, finish with dark chocolate shavings—just run a vegetable peeler over a bar of dark chocolate for beautiful curls. Not essential, but it feels fancy and adds great texture.

Top Tip

After making this Banoffee Pie Recipe with Caramel and Bananas Recipe several times, I’ve picked up a few go-to tips that make all the difference between good and great:

Caramel Consistency: Stir slowly and consistently when cooking the caramel to prevent it burning or becoming grainy—it should be silky and smooth.
Chill Time Matters: Don’t rush chilling the base and caramel; this helps the pie firm up and slice without falling apart.
Banana Prep: Slice bananas last minute or toss with lemon juice to keep that fresh, bright flavor.
Whipping Cream: Whip your cream to soft peaks—don’t overbeat or it’ll become too stiff and lose its creamy texture.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

When it comes to garnishing, I love keeping things simple yet elegant. Dark chocolate shavings are my go-to because they balance the sweetness with a pleasant bitterness. Sometimes, I sprinkle a few crushed digestive biscuits or a light dusting of cocoa powder on top for a little texture and eye appeal. Fresh mint leaves can add a splash of color and a hint of freshness, but they’re definitely optional.

Side Dishes

This pie is rich and indulgent on its own, so I like pairing it with a simple cup of strong black coffee or a lightly brewed tea—something to cut through the sweetness. For a bit of contrast, a small bowl of fresh mixed berries served on the side offers a bright and tangy counterpart that complements the creaminess beautifully.

Creative Ways to Present

For special occasions, I’ve had a lot of fun transforming this classic into individual mini pies using small tartlet tins—great for dinner parties. Another idea is to build it as a layered trifle, alternating crushed base, caramel, banana slices, and whipped cream in clear glasses. It’s such a showstopper visually and makes serving a breeze.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered in the fridge, ideally with a cake cover or plastic wrap over the entire pie to stop it drying out or absorbing fridge smells. It should stay fresh for up to 2 days, but honestly, it rarely lasts that long in my house!

Freezing

Freezing this pie isn’t the best idea due to the cream and bananas, which don’t hold up well after thawing. However, you can freeze the biscuit base and caramel separately — just thaw and whip your cream fresh when you're ready to serve.

Reheating

This Banoffee Pie Recipe with Caramel and Bananas Recipe is best served chilled, so reheating isn’t really needed. If you’d prefer a warmer caramel, you can gently warm a portion of it on the stove before assembling the pie.

Frequently Asked Questions:

Can I use store-bought caramel instead of making it?

Absolutely, you can save time by using ready-made dulce de leche or caramel sauce. Just make sure it’s thick and not too runny so that it sets nicely on the biscuit base.

How do I prevent bananas from browning on the pie?

A quick and effective trick is to toss the sliced bananas in a little lemon juice right after cutting. The acid slows down browning and also adds a subtle tang that complements the sweetness of the pie.

Can I make this pie ahead of time?

Yes! You can make the biscuit base and caramel a day ahead and refrigerate. Add the bananas and whipped cream just before serving for the freshest results.

What’s the best way to whip the cream?

Use chilled double cream and a cold bowl. Whip at medium speed until soft peaks form—stop before stiff peaks. Adding vanilla and icing sugar during whipping gives a lovely flavor and light sweetness.

Final Thoughts

Honestly, this Banoffee Pie Recipe with Caramel and Bananas Recipe holds a special place in my heart because it’s such a no-fuss way to make something that genuinely feels decadent and impressive. It’s become my go-to showstopper dessert to whip up for gatherings or when I just want to treat myself. Give it a try—you won’t regret having this crowd-pleaser ready to share or savor on your own!