There’s something incredibly nostalgic and comforting about this classic dessert that truly shines in every bite. This Banoffee Pie Recipe with Caramel and Bananas Recipe brings together sweet, creamy, and crunchy textures that make it so irresistible you’ll find yourself reaching for seconds. Trust me, making it at home is easier than you think and totally worth it!
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 Recipe with Caramel and Bananas Recipe is one of those desserts that feels special but uses everyday ingredients. Making it from scratch means you get that rich, homemade caramel and fresh banana topping that really elevates it, plus it’s fun to assemble with anyone you’re cooking for.
- Simple Ingredients: You probably already have most of the ingredients in your pantry, which makes it super convenient to whip up anytime.
- Indulgent Texture Layers: The crunchy biscuit base with silky caramel and creamy whipped topping is the magic combo everyone raves about.
- Customizable: You can easily tweak the whipped cream sweetness or swap biscuits to suit your taste or what you’ve got on hand.
- Crucial Chill Time: The pie needs some chilling, but that’s your chance to relax and anticipate a slice of pure joy.
Ingredients & Why They Work
Each ingredient in this Banoffee Pie Recipe with Caramel and Bananas Recipe plays a vital role, giving you that classic taste and texture that’s hard to beat. Here are a few insights to help you pick the best components for perfect results:
- Digestive biscuits: These give the crust a buttery, slightly sweet base with just the right crunch. If you can’t find them, graham crackers are a good substitute, but you might need to tweak the butter amount.
- Unsalted butter: Ensures the base isn’t too salty and helps bring the biscuit crumbs together for that perfect “sandy” texture.
- Salt: Just a pinch enhances all the sweet flavors, balancing the taste beautifully.
- Unsalted butter (for caramel): Provides richness and smoothness to the caramel, making it silky and luscious.
- Dark brown sugar: Adds a deep molasses flavor that gives the caramel that irresistible golden color and slight smokiness.
- Condensed milk: The sweet, creamy base for the caramel. Using a canned variety is the easiest way to get that perfectly smooth texture.
- Bananas: Freshly sliced bananas introduce a natural sweetness and softness that pairs so well with the caramel.
- Double cream: Whipped until soft peaks, it adds a light, fluffy finishing touch that balances the pie.
- Dark chocolate: A garnish that brings a subtle bitterness and crunch, contrasting the sweetness in the pie. Not mandatory, but I love the finishing touch it gives.
- Vanilla extract (optional): Adds extra depth and warmth to the whipped cream if you feel like getting fancy.
- Icing sugar (optional): Lightly sweetens the cream without overpowering the caramel’s rich flavor.
Make It Your Way
One of the best parts of this Banoffee Pie Recipe with Caramel and Bananas Recipe is making it your own! I often tweak the toppings or try little swaps to keep it fresh, and you’ll find a few ideas here that'll inspire you to customize it too.
- Variation: For a twist, I like to sprinkle toasted coconut on top with the chocolate shavings—it adds a fantastic texture and tropical vibe that pairs well with bananas.
- Dietary tweaks: If you’re avoiding dairy, swapping the butter for coconut oil and using coconut cream works surprisingly well, but expect a slightly different flavor.
- Seasonal change: Try adding a few raspberries or a drizzle of salted caramel sauce on top for a seasonal flair that's stunning on special occasions.
Step-by-Step: How I Make Banoffee Pie Recipe with Caramel and Bananas Recipe
Step 1: Creating the Perfect Biscuit Base
First up: crushing those digestive biscuits to get the right crumb texture. I like to place them in a ziplock bag and bash them gently with a rolling pin so I have a sandy but slightly chunky feel. Then, mix the crumbs with melted butter and a pinch of salt. Press this mixture firmly into the bottom of your 23cm flan tin — the back of a spoon is my secret weapon for an even, compact base. If you’ve got time, pop it in the fridge for 30 minutes. It really helps the base set and gives you a sturdy foundation for all that luscious caramel.
Step 2: Crafting the Silky Caramel
Now, the magic begins with the caramel. Melt butter and dark brown sugar in a small non-stick pan over low heat — patience here is key! Stir constantly until the sugar dissolves into a syrup. Then, add the condensed milk and crank the heat to medium. This part requires attentive stirring so it doesn’t stick or burn. You want the mixture bubbling vigorously for about a minute until it thickens and turns a beautiful golden shade. This homemade caramel is the heart of the pie—it’s worth taking your time to get it just right.
Step 3: Layering and Chilling
Spoon the warm caramel over your chilled biscuit base and smooth it out evenly. This layer should be thick enough to get that gooey, rich bite in every forkful. Pop the pie into the fridge for at least an hour to firm up—this step is crucial to ensure your pie slices neatly.
Step 4: Topping It Off Just Right
To finish, slice fresh bananas evenly and arrange them in a single layer on top of the set caramel. Whip the double cream until it holds soft peaks (if you like, mix in vanilla extract and icing sugar for a slight sweet kick). Spread the fluffy cream over the bananas, smoothing it gently. Add some dark chocolate shavings for a touch of elegance and a hint of bitterness—trust me, it makes a difference.
Top Tip
Based on making this Banoffee Pie Recipe with Caramel and Bananas Recipe numerous times, I’ve learned a few tips and tricks that can really improve your pie and make the whole process easier and more enjoyable.
- Chill the Base First: Don’t skip chilling the biscuit base before adding caramel; it helps prevent sogginess and keeps the pie firm.
- Keep Stirring the Caramel: Caramel can burn quickly, so constant stirring and moderate heat are your best friends here.
- Don't Overwhip Cream: Whip the cream until it’s just holding soft peaks—too stiff and it loses that lovely silky mouthfeel.
- Lemon Juice for Bananas: Toss banana slices with a little lemon juice to keep them from browning, and it adds a subtle brightness that cuts through the sweetness.
How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe
Garnishes
I usually finish the pie with dark chocolate curls made with a vegetable peeler—it’s my favorite simple way to add texture and a touch of bitterness to balance all the sweetness. Sometimes I sprinkle a pinch of cocoa powder or even some toffee bits for extra crunch. If you want to brighten things up, a few fresh mint leaves give a pretty contrast.
Side Dishes
This pie stands strong on its own, but if you want to keep the theme going, serve it alongside a mild, fragrant coffee or a cup of Assam tea to cut through the richness. A scoop of vanilla ice cream is always a crowd-pleaser, especially on warmer days.
Creative Ways to Present
For special occasions, I like to make individual banoffee jars. Layer crushed biscuits, caramel, bananas, and whipped cream in cute mason jars—it’s charming and makes serving easier. You could also slice the pie into generous squares and dust the plate with cocoa powder, placing a single banana chip or edible flower on top for a fancy touch.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well covered in the refrigerator for up to 2 days. Make sure the pie is wrapped tightly or stored in an airtight container to prevent the top cream from absorbing fridge odors. You might notice the banana slices darken slightly, but that won’t affect the deliciousness.
Freezing
I don’t recommend freezing the full pie because the whipped cream and bananas don’t freeze well and can become watery. However, you can freeze the biscuit base and the caramel separately, then just thaw and assemble fresh when you’re ready.
Reheating
This pie is best enjoyed cold or at room temperature. If you want to gently soften the caramel, you can bring slices to room temperature before serving, but avoid microwaving as it can affect the cream’s texture. Patience pays off here!
Frequently Asked Questions:
Absolutely! While digestive biscuits are traditional, graham crackers or even crushed cookies like shortbread work well. Just keep an eye on the butter quantity to avoid a soggy base.
Condensed milk is pretty key for that rich texture in banoffee pie. If you can’t find it, you can make your own by simmering milk and sugar for a long time until thickened, but I find canned condensed milk the easiest and most reliable choice.
Definitely! Prepare the biscuit base and caramel layer a day ahead, and add the bananas and whipped cream just before serving to keep everything fresh.
Tossing banana slices lightly in lemon juice before layering helps cut browning and adds a bit of bright tang that complements the caramel.
Final Thoughts
Banoffee pie has a special place in my heart because it combines simplicity with indulgence effortlessly. Making this Banoffee Pie Recipe with Caramel and Bananas Recipe at home lets you control every step—and believe me, when you get that first bite of creamy caramel, fresh banana, and crunchy base, you’ll be hooked too. It’s a show-stopping dessert that feels homemade and just right for sharing with family or friends. Give it a go, and let me know how yours turns out!
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Banoffee Pie Recipe with Caramel and Bananas Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
This classic Banoffee Pie features a crunchy digestive biscuit base topped with a rich homemade caramel, layered bananas, and airy whipped cream, finished with a sprinkle of dark chocolate shavings. Perfect for a decadent dessert that combines creamy, sweet, and fruity flavors in each slice.
Ingredients
For the base:
- 200 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- ½ teaspoon Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk (1x tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml Double cream, whipped
- 10 g Dark chocolate (optional)
Optional:
- 2 teaspoon Vanilla extract
- 2 tablespoon Icing sugar
Instructions
- Prepare the biscuit base: Mix the crushed digestive biscuits with melted butter and salt until well combined. Press firmly into the bottom of a 23 cm removable base flan tin using the back of a spoon. Chill in the refrigerator for 30 minutes if time allows to set firmly.
- Make the caramel: Place butter and dark brown sugar in a small non-stick saucepan over low heat. Stir continuously until the sugar dissolves and melts completely. Add the condensed milk, then increase the heat to medium. Keep stirring while the caramel bubbles rapidly for about 1 minute until thick and golden.
- Assemble the pie base and caramel: Spoon the caramel evenly over the chilled biscuit base and smooth the top. Place the flan tin back into the refrigerator and chill for a minimum of 1 hour until set.
- Add topping layers: Arrange the banana slices evenly over the set caramel layer. Whip the double cream until it holds soft peaks, optionally mixing in vanilla extract and icing sugar before whipping for added flavor. Spread the whipped cream over the bananas.
- Finish and serve: Garnish the top with dark chocolate shavings created using a vegetable peeler if desired. Serve immediately or keep chilled until ready to serve.
Notes
- You can substitute digestive biscuits with graham crackers (especially in the USA) but adjust butter amounts to get the right sandy consistency since some biscuits are damper than others.
- To prevent bananas from browning and add a slight tang, toss the slices in lemon juice before layering them on the pie.
- When whipping the double cream, aim for soft but firm peaks that hold shape without becoming lumpy. Heavy cream can be used as an alternative in the USA.
- Adding vanilla extract and icing sugar to the cream before whipping adds flavor but these are optional.
- Dark chocolate shavings are optional and can be replaced with cocoa powder or sprinkles for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg

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