Banoffee Pie

Posted on Aug 10 2011 - 11:04am by Barry C. Parsons

Banoffee Pie. A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two!

Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!

Banoffee Pie

UPDATE!! I entered this recipe in NBC TV Today Show Home Chef Challenge and won with 70% of the vote! We’ve had plenty of positive feedback and rave reviews on this recipe because of that exposure.Thanks to all who voted for this luscious pie!

Those who know me will tell you that I am very fond of British TV, in particular their excellent selection of cooking programs. Although more an entertainment program than a cooking show, Come Dine With Me features several contestants who each throw a dinner party on successive evenings and are rated on their food and hosting skills by their competitors. This very popular show has been running very successfully, almost non-stop since 2005.

 - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!

Banoffee Pie

Don’t assume that these are all accomplished cooks however. There are usually a couple of competent cooks in the mix but this is British TV after all and the eccentric is almost always well represented in the mix of competitors, often serving as a foil to a “posh” contender in the group. One recent show I watched featured a self described “nomad” who’s diet was heavily subsidized by roadkill. A roadside freshly found unfortunate pheasant served as the filling for her appetizer meat pie which she fed to a posh housewife, a millionaire playboy and a comic chap who’s Coronation Street themed party saw him cross dressing as venerable Rovers Return landlady Bette Lynch. If you cannot recognize the comic possibilities in that mix, you might want to consider a funny bone transplant.

Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!

Banoffee Pie

The show also is a window into some of the most common dishes in current British cuisine. I don’t know who popularized baked monkfish wrapped in parma ham with the British public but judging by it’s popularity on the plate in Come Dine With Me, it must be a now ubiquitous dish in the collective culinary consciousness. I suspect it’s simplicity of preparation with just enough of a “gourmet” association to those contestants without an extensive cooking repertoire accounts for its popularity.

Similarly, a very common “pudding” to end the meal on many episodes is the Banoffee Pie, which my research tells me has been extremely popular across the pond since the early 70’s. While a graham crumb crust is practically universal for no-bake pies in North America, a digestive biscuit crumb crust seems to be more the standard in the British Isles and one of the reasons I wanted to try a version of this recipe which also combines a sort of dulce de leche base filling topped with sliced bananas and whipped cream. Having seen it prepared so many times, I could not help but try a version of it myself. The combination is quite rich and very delicious and proved to be very popular with my kids and some of their friends who visited yesterday and this morning only a few crumbs remain on the serving plate. This one is sure to please all ages and is well worth a try.

You might also like: Frozen Peanut Butter Cup Pie, a perfect make-ahead dessert!

Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!

Banoffee Pie

Recipe and photo update March 14, 2017.

Like this Banoffee Pie recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!
Print
Banoffee Pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Banoffee Pie. A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two!
Course: Dessert
Cuisine: British Inspired
Servings: 12 Servings
Author: Barry C. Parsons
Ingredients
For the Biscuit Base
  • cups digestive biscuit crumbs or graham cracker crumbs pulse biscuits in food processor
  • ½ cup melted butter
  • 3 tbsp sugar
For the Toffee Filling
  • ½ cup melted butter
  • ½ cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 1 ten oz can sweetened condensed milk (300 ml)
For the Banana & Cream Topping
  • 2 cups whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • 4 ripe bananas sliced
Instructions
To prepare the base
  1. Mix together the crumbs, melted butter and sugar.
  2. Press into the bottom and sides of a lightly greased 9 inch springform pan, about an inch and a half up the sides of the pan will do.
  3. Bake in a preheated 350 degree F oven for 10 -12 minutes. Remove from oven and cool in the pan on a wire rack.
To prepare the Toffee Filling
  1. In a small saucepan combine the melted butter, brown sugar and vanilla extract.
  2. Bring to a slow boil until foamy, then add the sweetened condensed milk.
  3. Bring back to a slow boil over medium low heat. and cook stirring continuously for another 3 or 4 minutes or until the mixture darkens slightly.
  4. Remove from heat and pour into the prepared cookie crumb crust.
  5. Chill for 2 hours or more until thoroughly cooled.
To prepare the Bananas and Cream Topping
  1. Add the whipping cream, icing sugar and vanilla extract tot he bowl of an electric mixer with a whisk attachment. Beat until firm peaks form then fold in the sliced bananas.
  2. Spread the Banana Cream Topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.

 

31 Comments so far. Feel free to join this conversation.

  1. Karen S Booth August 10, 2011 at 3:49 pm - Reply

    One of my favourite programmes, I love to see how bad things get! And Banoffee Pie is another fave of mine!
    Karen @ lavender and Lovage

  2. Becca's Dirt August 10, 2011 at 8:03 pm - Reply

    Now that sounds so good. I would have to use the graham cracker crust for this.

    Beccascookingspot.blogspot.com

  3. Inspired by eRecipeCards August 10, 2011 at 8:23 pm - Reply

    Now I am afraid, US tv usually follows British by a few years… WOnder how Alton Brown will handle the Iron chef ingredient of roadkill pheasant

  4. Carly August 10, 2011 at 10:58 pm - Reply

    That is one of the best looking banofee pies i’ve seen in a while! Great job! I look forward to trying this recipe, my boys are going to love it….so will I haha! =)

  5. Robin August 11, 2011 at 2:15 am - Reply

    Sounds delish!! Can’t wait to try your recipe!

  6. The Procrastobaker August 11, 2011 at 7:56 am - Reply

    I saw that episode of come dine you mentioned, the idea of living off roadkill rather intrigued me! Ive never actually had banoffee pie, sad considering ive lived in the UK all my life! I loved the sound of your recipe though so if i do finalllyyy give it a shot i think this is the one for me! 🙂

  7. Russell at Chasing Delicious August 11, 2011 at 7:22 pm - Reply

    Yum! This pie looks super scrumptious. I love bananas and pie so this looks like the perfect combo.

  8. Kevin August 13, 2011 at 5:44 pm - Reply

    That banoffee pie looks so nice and cool and creamy and good!

  9. Corina November 9, 2011 at 8:44 pm - Reply

    I made this last weekend and it was delicious. I will be making this again.

  10. Corina November 9, 2011 at 8:46 pm - Reply

    I made this last weekend and it was delicious. I definitely plan on making it again.

  11. Ани March 13, 2012 at 11:16 am - Reply

    Hi, I like your blog very much. I wanted to ask you if you have tried to make the banoffee pie with sour cream, instead of heavy whipped cream. I believe the whole cake will become more fresh.

  12. Anonymous April 18, 2012 at 8:08 pm - Reply

    Printed this recipe 8 times and it will not print out??? Help!!! Thanks KIM

    • Barry C. Parsons April 19, 2012 at 6:21 pm - Reply

      Are you using the “Print Friendly” button? It works fine for me.

  13. Leona October 6, 2012 at 3:20 pm - Reply

    I so wish I could try this pie, but my husband has a very serious allergy to bananas. I wonder if I could change into a coconut cream with coconut extract instead of vanilla?

  14. Beth October 8, 2012 at 6:21 pm - Reply

    Since moving to the UK, Banoffee Pie has become one of my absolute favourites – but one that scares me to try making. A co-workers wife makes the best I’ve had and the only real difference is that she uses ginger nut biscuits instead of digestives.

  15. Anonymous January 6, 2013 at 11:11 am - Reply

    Hi… I am tryin out your recipe but I’m having trouble setting the digestive crust. It all falls apart as soon as it comes out of the oven and the sugar is still solid. Is there a step missing from the recipe above? Please help.Thanks for sharing!

  16. Barry C. Parsons January 6, 2013 at 11:24 am - Reply

    Nope, nothing missing. I’m wondering if you crushed the biscuits to a fine enough crumb. Make sure it is firmly pressed in too. Good luck and I’m sure it will be delicious no matter what.

  17. Anonymous July 18, 2013 at 3:41 pm - Reply

    What is disgestive biscuit crumbs? Where do I find them? Thank you

  18. Barry C. Parsons July 18, 2013 at 3:56 pm - Reply

    I make my own from Digestive biscuits. Try the cookie aisle or substitute vanilla wafers or oat cookies.

  19. Emily December 29, 2014 at 1:22 pm - Reply

    First discovered Banoffee when I visited Ireland and I’m so excited to find the recipe! Hope it compares well!

  20. julie May 15, 2015 at 4:57 pm - Reply

    Just made your lovely Banoffee pie. What is the texture of the well cooked filling supposed to be like? Smooth like a pudding? Mine looked separated….hope it will be o.k. Any thoughts would be appreciated. Thank you.

    • Barry C. Parsons June 2, 2015 at 3:38 pm - Reply

      I think your heat may have been too high. It should have been smooth. Probably didn’t affect the taste though.

  21. Shrewti July 27, 2016 at 5:39 am - Reply

    My toffee is leaving a whole lot of butter. Should I put it in the well as is or seive the butter out? Should the toffee leave the butter? Have I over cooked it?

    • Barry C. Parsons August 19, 2016 at 11:22 am - Reply

      Likely the temperature has gotten too hot. or you cooked it too long.

  22. Helene November 19, 2016 at 3:58 pm - Reply

    What is icing sugar I’m guessing it’s confectionery sugar and milk! But I don’t know if I’m right! Can you lease let me know I don’t want to mess this recipe up!

    • Barry C. Parsons November 19, 2016 at 4:16 pm - Reply

      Icing sugar, powdered sugar,& confectioners sugar are all the same.

  23. Helene November 22, 2016 at 3:47 pm - Reply

    Can you use granulated sugar or will it come better with confectionary sugar

    • Barry C. Parsons November 22, 2016 at 3:49 pm - Reply

      It is best to use icing sugar ( confectioners sugar() in whipped cream because it acts as a stabilizer and the cream stands up much better and for much longer.

  24. heather February 18, 2017 at 5:24 pm - Reply

    Hi! Making this right now and wondering if you meant we should chill it in the fridge for 2 hours or out on the counter for 2 hours…afraid condensation in the frydge could ruin the caramel filling….thoughts?

    • Barry C. Parsons February 20, 2017 at 10:56 am - Reply

      I normally make it on the day it is served, so it hasn’t been an issue for me to keep it in the fridge.

Leave A Response