Banoffee pie is a classic British dessert that is a grand slam to anyone who loves bananas, caramel and cream! Gild the lily and add a layer of chocolate ganache!
You’ve probably heard of Banoffee Pie, but have you tasted it, or better yet, made it?
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What is Banoffee Pie?
The original creation came from The Hungry Monk restaurant in East Sussex, England. I will link to the original recipe below as I always believe in giving the person(s) who first made the dish the credit that they deserve.
I made this particular pie to take to a block party (with lots of children) so I omitted the coffee in the cream. It’s so simple, you honestly don’t even need a recipe: a Banoffee (or Banoffi) Pie is essentially a no-bake caramel, banana and (coffee) cream pie!
Update: 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.
Banoffee Pie
slightly adapted from the original Hungry Monk recipe
Ingredients
- one pie crust, baked or cookie/biscuit crumbs
- 1 can of sweetened condensed milk (do not use evaporated) or caramel flavored condensed milk or dulce de leche
- 1 or 2 firm, but ripe bananas
- lemon juice for bananas
- 8 to 12 oz of heavy whipping cream
Directions
USING REGULAR CONDENSED MILK: Pour can into top of double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and caramel-colored. Remove from heat. Beat until smooth.
USING CARAMEL FLAVORED CONDENSED MILK OR DULCE DE LECHE: open the can/jar and use as is.
Slice the bananas and toss with a little lemon juice.
Next, arrange the bananas in the bottom of the pie.

Pour the caramel over the top of the bananas, then allow to cool (if warm).
Next, whip the cream and depending on how much you want to use, pipe a decoration around the outer part of the pie, or cover all of the caramel with the cream.
Finally, add candy espresso beans if desired and keep refrigerated until ready to serve.
It’s a bit messy, but the taste is worth it!
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Banoffee Pie: A Simple, but Sensational Banana, Toffee and Fresh Cream Dessert!
A no bake, caramel, banana and cream filled pie from England.
Ingredients
- one pie crust, baked or cookie/biscuit crumbs
- 1 can of condensed milk (do not use evaporated) or caramel flavored condensed milk or dulce de leche
- 1 or 2 firm, but ripe bananas
- lemon juice for bananas
- 8 to 12 oz of heavy whipping cream
Instructions
USING REGULAR CONDENSED MILK: Pour can into top of double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and caramel-colored. Remove from heat. Beat until smooth.
USING CARAMEL FLAVORED CONDENSED MILK OR DULCE DE LECHE: open the can/jar and use as is.
- Slice the bananas and toss with a little lemon juice.
- Arrange the bananas in the bottom of the pie.
- For the recipe for the tartlets in the background, click on the Passion Fruit and Lemon Meringue recipe below this post.
- Pour the caramel over the top of the bananas, then allow to cool (if warm).
- Whip the cream and depending on how much you want to use, pipe a decoration around the outer part of the pie, or cover all of the caramel with the cream.
- Add candy espresso beans if desired and keep refrigerated until ready to serve.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving:Calories: 351Total Fat: 22gCarbohydrates: 23gProtein: 5g
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What size can of condensed milk is needed? specifically for a 9 inch crust?
It’s the 14 oz can.
Hi Christina I’ve been told if you use the caramel condensed milk in a pie it doesn’t hold up is this true and is there something you can add to firm it up I have tinned caramel but worried it will not be firm straight from tin thank you take care keep safe
I will look into this, Ann! Will get back to you!
I LOVE THIS RECIPE! Absolutely adorable…..I had a slice for breakfast, lunch & dinner and NEVER got sick of it! :D
Delicious!!!! Thanks so much Christina :oD
So happy to hear it, Bob! Thank YOU, and happy new year!
[…] may recall, I recently posted my own version of a traditional Banoffee pie, which I’d been wanting to share with you for ages. Well, when I made the pie, I […]
[…] me back to being a little girl in Scotland. This dessert was so similar in flavor to Banoffee Pie. Banoffee Pie has sliced bananas in a pie crust and caramelized, condensed milk poured on top, with a cream […]
Hi , this seems heavenly , making it tomight so quick question,
I pour the condence milk in double boiler ? Covered or un covered ? Does it become like dulce de Leche?
This seems convenient cooking only for 50 minutes !
I am confused about this method.
Thanks
Hi Jia, there are many ways to turn the condensed milk into the caramel topping (yes, it turns into dulce de leche.) If you use the double boiler, do not cover it, and make sure the water below doesn’t dry up. Some people even do it in a slow cooker. The milk just needs to thicken and turn caramel colored, then it’s ready for the pie. Good luck! CC