What is Banoffee Pie?
Banoffee Pie is a no bake dessert that layers a buttery shortbread crust with sliced bananas, a homemade toffee sauce filling, and a fluffy whipped cream topping. The name combines the words banana and toffee, and the result is rich, creamy, and balanced. It is sweet, but the bananas and the lightly sweetened cream keep it from feeling heavy.
The dessert is believed to have been created by a British pub owner in the 1970s. As the story goes, the head chef combined caramel, boiled sweetened condensed milk, and bananas in a flaky pie crust.
That early version became popular quickly, and today there are many variations. This version uses a shortbread crust instead of a pastry crust, and it keeps the same no bake approach that makes the pie so approachable for home cooks.
If you are new to banoffee pie, think of it as a layered dessert that you assemble rather than bake.
The crust sets in the refrigerator, the toffee filling cooks on the stovetop in about 16 to 18 minutes, and the whipped cream comes together in a stand mixer in under two minutes. The assembled pie chills for at least 1 hour before serving.
This recipe is adapted from the original Banoffee Pie recipe at iambaker.net.
Jump To
Ingredients & Substitutions
Every part of this pie has a job, and a few simple swaps can help if you are missing an ingredient. Here is what to know before you start.
Shortbread crust. The crust uses 2 cups of shortbread crumbs and 6 tablespoons of melted salted butter. The butter acts as the glue, so be sure every crumb gets coated.
Mixing them with a fork until the texture looks like wet sand helps distribute the butter evenly. Keep a few extra crumbs on hand to sprinkle over the top of the finished pie.
If you do not have shortbread, a graham cracker crust can be used instead. It will be a little different in flavor and texture, but it still works well.
Toffee filling. The toffee sauce is made from a can of sweetened condensed milk, unsalted butter, and brown sugar. This trio melts into a smooth, golden caramel that thickens as it simmers.
A version tested with dulce de leche tasted okay but did not set up as well as the homemade toffee. For the most reliable result, stick with the sweetened condensed milk method.
Bananas. You need 3 medium bananas, sliced into rounds. Divide them into two portions because they are layered twice. Ripe bananas work best, but they should still be firm enough to hold their shape. Overly soft bananas can turn mushy under the weight of the toffee and cream.
Whipped cream. Homemade whipped cream is preferred. It uses 1 cup of heavy whipping cream and 2 tablespoons of confectioners’ sugar. The sugar is added after the cream reaches soft peaks, and then you whip until stiff peaks form.
If you are short on time, a store bought option such as Cool Whip can be used. It will be sweeter and a bit less stable, but it gets the job done.
Pan. The recipe calls for an 8 inch springform pan lined with parchment paper and sprayed with nonstick cooking spray. A springform pan makes it easy to release the pie, but you can also use an 8 or 9 inch square baking dish or small ramekins. This is covered in the next section.
Can I Make Banoffee Pie Without a Springform Pan?
Yes, you can absolutely make this pie without a springform pan. The recipe is forgiving, and the layers hold together well in other containers.
For a single large pie, use an 8 or 9 inch square baking dish. Press the crust into the bottom and partway up the sides, then build the layers as directed. You can serve it directly from the dish by spooning out portions, which is actually a nice way to serve it at a casual gathering.
For individual portions, small ramekins or dessert cups work beautifully. Press a thin layer of crust into each cup, add the bananas and toffee, and finish with whipped cream. Individual banoffee pies are fun for parties because everyone gets their own. Just keep the layers proportional, and chill them for at least 1 hour before serving.
How to Store Banoffee Pie
Banoffee Pie should be kept covered in the refrigerator. It stays fresh for up to 3 to 4 days. The crust will soften slightly over time as it absorbs moisture from the bananas and toffee, but the flavor remains good.
Freezing is not recommended. The whipped cream and bananas do not thaw well, and the texture becomes watery and grainy.
If you need to make it ahead, you can prepare the crust and toffee filling a day in advance, store them separately in the refrigerator, and assemble the pie with fresh bananas and whipped cream on the day you plan to serve it.
Creamy No Bake Desserts
If you enjoy this style of dessert, there are plenty of other creamy no bake options to try. A No Bake Chocolate Cream Pie is a rich and simple choice, and a No Bake Cannoli Cream Pie brings a lovely Italian twist to the no bake category. Both follow the same easy assembly approach as this Banoffee Pie.
No Bake Cheesecake
A no bake cheesecake is another dessert that skips the oven.
It usually has a crumb crust, a creamy filling, and a chill time in the refrigerator. It is a good option when you want something cool and creamy without turning on the oven.
Orange Creamsicle Pie {No Bake}
An Orange Creamsicle Pie is a no bake dessert with a bright citrus flavor.
It is light, creamy, and reminiscent of the classic frozen treat. Like this Banoffee Pie, it relies on chilling rather than baking to set.
Peanut Butter Oreo Dessert
The test kitchen notes for this Banoffee Pie are worth sharing. Tasters described the result as a blend of bananas, sweet toffee, whipped topping, and a buttery shortbread crust. The recipe was finalized by making a homemade toffee filling for the crust, which gave the pie a deeper flavor.
Tasters noted that the banana, shortbread crust, and toffee filling flavors each stood out, with whipped cream as a complement. One tester found the first version a little too chewy but flavorful, and the second version creamy with complementary flavors.
The dessert was described as having sweetness, creaminess, chewiness, crunchiness, softness, and lightness all in one recipe. The shortbread crust was also noted as an upgrade over the typical graham cracker crust.
Ingredients
Here is the full list of ingredients, grouped by component. This recipe makes 8 servings.
- For the bananas: 3 medium bananas, sliced into rounds and divided
- For the shortbread crust: 2 cups shortbread crumbs
- For the shortbread crust: 6 tablespoons salted butter, melted
- For the toffee filling: ¼ cup (½ stick or 57 g) unsalted butter
- For the toffee filling: ¼ cup packed brown sugar
- For the toffee filling: 1 can (14 ounces) sweetened condensed milk
- For the whipped cream: 1 cup (238 g) heavy whipping cream
- For the whipped cream: 2 tablespoons confectioners’ sugar
Instructions
Making Banoffee Pie is a straightforward process. The steps are grouped by component, and the only cooking happens on the stovetop for the toffee filling.
Prepare the pan. Line an 8 inch springform pan with parchment paper and spray it with nonstick cooking spray.
Make the shortbread crust. In a bowl, combine the shortbread crumbs and melted butter with a fork. Press the mixture into the bottom of the prepared pan and halfway up the sides. Set the crust aside while you make the filling.
Make the toffee filling. In a medium saucepan over low heat, melt the butter and brown sugar, stirring until the sugar has dissolved. Add the sweetened condensed milk. Increase the temperature to medium low and bring the mixture to a low simmer.
Stir continuously for 16 to 18 minutes, or until the mixture thickens and turns a golden caramel color. Remove from heat and set aside while you make the whipped cream.
Make the whipped cream. In a stand mixer with the whisk attachment, whip the cream until stiff peaks are just about to form, about 1 ½ minutes. Beat in the confectioners’ sugar until stiff peaks form.
Assemble the pie. Layer half of the banana rounds over the crust. Pour the toffee sauce over the bananas. Add the remaining bananas. Top with whipped cream.
Chill and serve. Transfer the pie to the refrigerator to chill for 1 hour, up to overnight. Serve chilled, sprinkled with extra shortbread crumbs.
Notes
This recipe was updated on 4/18/2023. For the best texture, serve the pie chilled and keep any leftovers covered in the refrigerator. The toffee filling will continue to firm up as it chills, so do not skip the chilling time.
If you want to make the pie ahead, prepare the crust and toffee up to a day in advance, then assemble with fresh bananas and whipped cream just before serving.
Recipe details
| Prep time | 25 minutes |
|---|---|
| Chilling time | 1 hour |
| Total time | 1 hour 25 minutes |
| Servings | 8 people |
| Serving size | 1 slice |
| Calories | 634 kcal per slice |
See the additional source.
FAQs
What is Banoffee Pie?
Banoffee Pie is a no-bake English dessert that combines bananas, toffee, and whipped cream on a buttery crust. The name is a blend of banana and toffee. It was created in the 1970s at The Hungry Monk restaurant in England and has since become a classic dessert worldwide.
What kind of crust is best for Banoffee Pie?
This Banoffee Pie recipe uses a buttery shortbread crust made from 2 cups of shortbread crumbs and 6 tablespoons of melted salted butter. You can substitute a graham cracker crust if desired. The crust is pressed into the bottom and halfway up the sides of an 8-inch springform pan.
How do you make the toffee filling for Banoffee Pie?
The homemade toffee filling is made by melting 1/4 cup unsalted butter with 1/4 cup packed brown sugar in a saucepan. Then, add 1 can (14 ounces) of sweetened condensed milk and simmer over medium-low heat for 16-18 minutes, stirring continuously, until the mixture thickens and turns a golden caramel color.
How should I store leftover Banoffee Pie?
Leftover Banoffee Pie should be covered and stored in the refrigerator. It will stay fresh for up to 3-4 days, but it is best eaten within 1-2 days to prevent the bananas from browning and the crust from becoming soggy. Freezing this pie is not recommended.
Banoffee Pie
- Total Time: 85 min
- Yield: 8 people 1x
Description
What is Banoffee Pie? Banoffee Pie is a no bake dessert that layers a buttery shortbread crust with sliced bananas, a homemade toffee sauce filling, and a fluffy whipped cream topping.
Ingredients
Shortbread Crust
2 cups shortbread crumbs
6 tablespoons salted butter, melted
Toffee Filling
1/4 cup unsalted butter
1/4 cup brown sugar, packed
1 can sweetened condensed milk
Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
Additional
3 medium bananas, sliced into rounds, divided
Instructions
Shortbread Crust
1-In a bowl, combine shortbread crumbs and: In a bowl, combine shortbread crumbs and melted butter with a fork. Press the crust into the bottom of and halfway up the sides of the prepared springform pan. Set aside as you make the filling.
Toffee Filling
2-In a medium saucepan over low heat,: In a medium saucepan over low heat, melt the butter and brown sugar, stirring until the sugar has dissolved.
3-Add the sweetened condensed milk: Add the sweetened condensed milk. Increase the temperature to medium-low, bringing the mixture to a low simmer. Stir continuously for 16-18 minutes, or until the mixture thickens and turns a golden caramel color.
4-Remove from heat and set aside as: Remove from heat and set aside as you make the whipped cream.
Whipped Cream
5-In a stand mixer with the whisk: In a stand mixer with the whisk attachment, whip cream until stiff peaks are just about to form (about 1 ½ minutes). Beat in confectioners’ sugar until stiff peaks form.
Assembly
6-Layer half of the banana rounds over: Layer half of the banana rounds over the crust.
7-Pour the toffee sauce over the bananas: Pour the toffee sauce over the bananas. Add the remaining bananas.
8-Top with whipped cream: Top with whipped cream.
9-Transfer the pie to the refrigerator to: Transfer the pie to the refrigerator to chill for 1 hour, up to overnight.
10-Serve chilled, sprinkled with extra shortbread crumbs: Serve chilled, sprinkled with extra shortbread crumbs.
- Prep Time: 25 min
- Method: no_cook
Nutrition
- Serving Size: 1slice
- Calories: 634kcal
Keywords: Banoffee Pie