Banoffee pie is a classic British dessert which is a grand slam to anyone who loves bananas, caramel and cream! Gild the lily and add an unconventional layer of chocolate ganache! It’s “to die for!”
Originally published December 19, 2015
You’ve probably heard of banoffee pie, but have you tasted it, or better yet, made it? The recipe I am sharing is the ORIGINAL and AUTHENTIC banoffee pie recipe from England.
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What is Banoffee Pie?
A banoffee (or banoffi) pie is essentially a no-bake caramel, banana and coffee cream pie. The original creation came from the chefs and owners,
Nigel Mackenzie and Ian Dowding, of The Hungry Monk restaurant in East Sussex, England. Sadly, the restaurant has now closed. The name is a combination of the main components of the pie: banana and toffee = banoffee. Note– it’s more of a caramel layer than a proper hard toffee in this pie.
I made this particular pie, pictured above, to take to a block party with lots of children in attendance, so I omitted the coffee in the cream and didn’t add coffee beans. It’s so simple, you honestly don’t even need a recipe.
While my recipe below includes the option for a biscuit/cookie crumb crust, one of the owners of the Hungry Monk claimed he strongly disliked them, so for an authentic creation use a homemade pastry crust. You’ll find my recipe below the printable recipe card for this pie.
What is in a Banoffee Pie?
The ingredients which compose a banoffee pie are sweetened condensed milk (or caramel/dulce de leche), bananas, coffee (in the cream) and freshly whipped cream served in a pie crust. Since most of these ingredients are ready to go (i.e. caramel condensed milk, premade pie crust) it’s a super quick and easy dessert to make anytime of year.
Does Banoffee Pie Contain Nuts?
No, a classic banoffee pie does not include nuts. However, there’s no reason you can’t make your own nutty twist on this dessert as long as there isn’t anyone with a nut allergy.
I shared this twist on the traditional pie, CHOCOLATE BANOFFEE PIE recipe in honor of Joan Hayes from Chocolate, Chocolate and More, who recently died.
Variations of Banoffee Pie
Chocolate banoffee pie is my favorite twist on this English creation, and I cannot recommend it enough. You can also follow this recipe using a normal or cookie pie crust, and just top with ganache before adding the whipped cream.
Can I Use Condensed Milk for the Caramel Layer?
Yes, you can as this is the original ingredient in the recipe from the Hungry Monk. The old way of turning condensed milk into caramel was to boil the cans in a pot under boiling water, however, this isn’t recommended just in case the water dries up as you’ll end up with exploding cans of caramel!
In my own personal experience, I’ve left a pot on the stove when making hard boiled eggs and gone outside and forgotten them. I returned to exploded eggs on my ceiling, so it’s a safe recommendation NOT to boil your cans of condensed milk.
Please enjoy this recipe for banoffee pie and I hope you make it often!
slightly adapted from the original Hungry Monk recipe serves 8
FULL PRINTABLE RECIPE BELOW
- one pie crust, baked, or a cookie/biscuit crumb crust
- caramel condensed milk or dulce de leche
- lemon juice
- heavy whipping cream
- espresso powder or instant coffee powder
- (optional: chocolate covered coffee beans)
Slice the bananas and toss with a little lemon juice. This will help keep them from turning black.
Next, arrange the bananas in the bottom of the pie.
You’ll want to make sure the caramel is thick enough for a pie. If necessary, heat the dulce de leche or caramel condensed milk over a double boiler to thicken. You can also heat in a large bowl in the microwave at 50% power at 2 minute intervals until thick enough. Pour the caramel over the top of the bananas.
One and a half is the perfect amount, however, if you don’t want a leftover half can of condensed milk, choose to use one or two cans.
(If you’re worried about the amount of caffeine or coffee in this English dessert, there’s really not much.)
Whip the cream with the cream with the coffee powder and sugar.
Spread the coffee cream on top of the caramel layer. Decorate by forming peaks on the cream, for an easy, but impressive look.
You can also choose to pipe the cream, and also add chocolate covered espresso beans, if desired.
Be sure to refrigerate the pie before serving.
Add more sliced bananas just before serving.
And don’t forget a sprinkle of coffee powder or freshly ground coffee
Banoffee pie is a great dessert to serve all year long. Why not add it to your holiday menus?
If you give it a try, let me know in the comments below!
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- one 9" pie crust, baked or cookie/biscuit crumbs
- 1 (or 2) 14 oz (414 ml) cans of caramel condensed milk or dulce de leche
- 2 firm, but ripe bananas
- 1 tsp lemon juice
- 1 c ( 240 ml) heavy whipping cream
- ½ tsp espresso powder or 1 tsp instant coffee powder
- 1 tsp sugar
- (optional: more banana slices, coffee powder or freshly ground coffee beans, and/or chocolate covered coffee beans to decorate)
- Slice the bananas and toss with a little lemon juice. This will help keep them from turning black.
- Next, arrange the bananas in the bottom of the pie.
- You'll want to make sure the caramel is thick enough for a pie. If necessary, heat the dulce de leche or caramel condensed milk over a double boiler to thicken. You can also heat in a large bowl in the microwave at 50% power at 2 minute intervals until thick enough.Pour the caramel over the top of the bananas.
- Whip the cream with the cream with the coffee powder and sugar.
- Spread the coffee cream on top of the caramel layer. Decorate by forming peaks on the cream, for an easy, but impressive look. You can also choose to pipe the cream, and also add chocolate covered espresso beans, if desired.
- Be sure to refrigerate the pie before serving - I recommend 3 hours.
- OPTIONAL: Add more sliced bananas and a sprinkle of coffee powder or freshly ground coffee just before serving.
- One and a half cans of caramel condensed milk is the perfect amount, however, if you don't want a leftover half can of condensed milk, choose to use one or two cans.
- Omit the coffee if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 66mgSodium: 275mgCarbohydrates: 61gFiber: 2gSugar: 36gProtein: 5g
Nutrition information is only estimated.
- 454 g flour (approx. 4 cups)
- 8 oz (225 g) unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- 4 Tbsp water (or more, as needed)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or so)
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, though, as it will make the crust tough.
- Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
- Don't add too much water right away, you can always add more, but you can't take it out.
- If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
- To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
- As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g
Nutrition information is only estimated.
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