Easy Banoffee Pie

This easy banoffee pie is rich, decadent, and loaded with banana flavors. Filled with dulce de leche and topped with whipped cream, it has everything to fix your sweet tooth!

Remember my foolproof dulce de leche recipe? Ready in 3 minutes, it’s way quicker than the traditional version and still tastes like the real stuff. You could simply eat it by the spoon, spread onto some delicious crepes, or use it to make a banoffee pie!

This easy banoffee pie recipe is perfect in every way. Foolproof, super quick to assemble, and loaded with wonderful sweet and banana flavors. It’s become a family favorite in our house and I bet it’s about to become yours too!

The base: pie crust vs biscuit crumbs

The classic banoffee pie was traditionally made with a short pastry pie crust, but over the years however, this crust has often been replaced by a crumbed biscuit base, as you would do for a cheesecake recipe. It consists in crushed biscuits (such as Digestive, Graham Crackers or Shortbread biscuits) that you combine with melted butter. You then line the bottom and the edge of a baking dish with this mixture, using your finger or a glass to flatten it.

I opted for this quick and easy version, but if you would like to bake a traditional pie crust instead, just head over to this pie crust recipe and divide quantities by two (this is a basic pie crust recipe that will never let you down; it works every time perfectly!). If you do so, remember to bake the crust before you pour the filling into it (I would recommend baking it for about 10-12 minutes at 400°F/ 200°C, covering the bottom with dried beans).

How to prepare the filling

Then you need to prepare the sweet toffee filling, using condensed milk, sugar and butter. You will be surprised by how easy it is! I always feel a bit nervous when making caramel sauce, and if you feel the same, trust me, this dulce de leche recipe is nothing to compare.

You will never be worried to burn your sugar or fail at any step, cause there aren’t steps. Just combine all the ingredients together, cook for a couple of minutes, and you’re good to go. Yes, really, nothing more I swear. It’s that easy! This is why I always make more than needed, and then store into a glass jar for my sweet cravings. You can use it on top of vanilla ice cream, with crepes or onto a generous slice of brioche.

How to assemble banoffee pie

Once your crumb base is ready, simply pour the dulce de leche on top. Then all you need to do is to slice your bananas on top of this filling, garnish with whipped cream, and your dessert is ready!

This easy banoffee pie always makes the greatest impression among you guests! One of my guests once said: “Oh wow, delicious! In which bakery did you buy it?”. And what a pleasure to then reply “I baked it from scratch!”. Now it’s your turn to shine, and I’m pretty sure you will soon get the same kind of compliment!

Other pies you’ll love:

• Pumpkin Pie
• Classic Apple Pie
• Best Pecan Pie
• Old-Fashioned Sweet Potato Pie
• Chai-Spiced Dutch Apple Pie
• Pumpkin Cheesecake Bars

Easy Banoffee Pie

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Total Time: 30 mins
• Yield: 8 servings 1x
• Category: Cakes and Pies
• Cuisine: Around the world

This easy banoffee pie is rich, decadent, and loaded with banana flavors. Filled with dulce de leche and topped with whipped cream, it has everything to fix your sweet tooth!

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Ingredients

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For the crust:

• 425g (15oz) graham crackers or Digestive biscuits
• 1 cup (170g) unsalted butter, melted and cooled

For the filling:

• 1 stick (113g) unsalted butter
• 3/4 cup (135g) dark brown sugar
• 1 can (14oz / 396g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the topping:

• 3 ripe bananas
• 2 cups (480 ml) cold heavy cream
• Grated dark chocolate (optional)

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Instructions

1. For the crust: in a food processor, pulse the crackers to fine crumbs. Add the melted butter and pulse until the mixture looks wet and holds together when pressed. Transfer the crumbs to a 10-inch tart pan with a removable bottom. Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
2. In the meantime, make the filling: melt the butter in a medium saucepan over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil, stirring continuously until the mixture darkens, about 2 minutes.
3. Pour the filling into the prepared crust and smooth into an even layer. Place in the fridge and let sit for 1 hour.
4. When ready to serve, slice the bananas and place evenly on top of the pie.
5. Whip the cream with an electric hand mixer until stif peaks form, and pour onto on top of the pie, and garnish with grated chocolate if desired.

Bananas, Fall, Fruit Desserts, Tarts & Pies, Thanksgiving, Winter

Did you make this recipe?

Lastly, if you make this Easy Banoffee Pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!