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This classic banoffee pie is a no-bake dessert made with a buttery graham cracker or Biscoff cookie crust, rich toffee caramel, fresh bananas, and fluffy whipped cream. It’s a holiday dessert that delivers big flavor with no oven and minimal prep.
We are 5 days until Thanksgiving and I am beyond excited to share the best banoffee pie recipe with you! Every time I make this, I am reminded that it is one of my favorite pies of all time. It is the combination of homemade soft toffee, bananas, fresh whipped cream, a biscoff cookie crust, and chocolate shavings. It just works together so well! I CRAVE this pie and I can’t for you to make it!
I have been recipe testing this over and over again to get it just right. It is an easy pie to make since it is no-bake but there were a few tweaks that I made to get it just right. I have tried making it in a traditional pie plate and it works but do you know what works even better — a springform tart pan with a removable bottom. It just makes cutting the pie slices that much easier. You can see why below.
The beauty of this Banoffee Pie recipe is that it is a dessert that looks impressive without requiring fancy techniques. So if you’ve been waiting for a dessert that’s low-stress but high-reward, this is your sign. Make the pie. Chill it. Slice those perfect wedges. Watch it vanish. And be prepared for someone to ask, “Can you make this again next week?”
Ingredients:
This homemade Banoffee pie has a real homemade toffee layer made from butter, brown sugar, and condensed milk. Not store-bought caramel, not a shortcut sauce—this is the glossy, thick, golden toffee that sets softly and tastes like a cross between dulce de leche and toffee. It’s the heart of the pie, and once you try it this way, you’ll understand why banoffee has a cult following.
- Graham crackers or Biscoff Cookies: Slightly sweet, toasty, and sturdy enough to hold the soft fillings. Use either graham crackers or crushed Biscoff cookies.
- Butter
- Homemade Toffee:
- Butter
- Brown Sugar
- Sweetened Condensed Milk — The magic ingredient. It thickens into caramel as it simmers and gives banoffee its signature toffee layer.
- Bananas — Use firm yet ripe bananas.
- Heavy cream
- Powdered sugar: Sweetens and stabilizes whipped cream. Use less for a less sweet whipped topping.
- Chocolate shavings: Use your favorite chocolate bar and make shavings with a peeler.
How to make the Best Banoffee Pie:
- Make the Crust. Crush graham crackers or Biscoff cookies into fine crumbs. This is easiest in a food processor. Add melted salted butter and mix until it looks like wet sand. Press firmly into the bottom (and slightly up the sides) of your springform/tart pan or 9-inch pie pan. Chill in the refrigerator while you make the toffee.
- Make the Toffee. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and salt. Let it dissolve into a smooth mixture. Pour in condensed milk. Cook, stirring constantly, until thick and golden. Watch for it to boil. Once it boils, let it boil for about 3 minutes. Watch for a thick, glossy toffee. If it isn’t thick enough, reduce heat to medium-low and cook for 2-3 minutes longer. See below for what to look for.
- Assemble Pie. Pour hot toffee into the chilled crust. Refrigerate for at least 1 1/2 to 2 hours to set.
- Add Bananas. Slice bananas right before serving (so they don’t brown). Layer them over the toffee. I like to do two layers of bananas.
- Whip Sweet Cream. Beat cold heavy cream and powdered sugar until soft peaks form. Dollop or spread over the bananas. Top with chocolate shavings and crumbled cookies if you like.
How to know when the toffee is thick enough?
If you don’t have a candy thermometer, look for these signs…
- It coats the spoon thickly instead of running off.
- When you drag a spatula through the pan, you can briefly see the bottom before it fills in.
- It looks warm dulce de leche.
- It pulls away slightly from the sides as you stir.
- Lift the spoon and let the toffee fall back in. If it lands in a ribbon that sits on top for a second before melting in, it’s ready.
If you do have a candy thermometer…
Cook to 220–225°F. That’s the sweet spot for thick, spoonable, sliceable toffee without over-cooking and turning into candy.
What pan to use and why?
Best pan: A 9-inch springform pan or a 9-inch tart pan with a removable bottom.
Here’s why these pans are perfect for making a homemade banoffee pie:
*They release cleanly. Banoffee is tall and soft-layered. A springform or removable-bottom tart pan lets you lift the pie out without flipping it or wrestling a fragile crust.
*Cleaner slices. Once the sides are removed, you can cut straight down through the layers without the pan walls getting in the way.
Can I use a normal pie plate? Yes, but it may be harder to serve. If you use a regular pie plate, make sure to use a sharp knife and have a glass of hot water nearby to wipe off the knife between slices.
Tips for the Best Banoffee Pie:
Stir the toffee constantly. It scorches easily if left alone. Keep the heat medium, not high.
Use ripe but firm bananas. I like them to still be firm yet sweet.
Chill long enough. The toffee needs time to set so slices hold their shape.
Cut with a hot knife. Run your knife under hot water, wipe dry, then slice for clean layers.
Frequently Asked Questions (FAQ’s):
- 1. Can I use store-bought caramel sauce?
You can, but dulce de leche or homemade toffee is thicker and sets better. Regular caramel sauce may be too runny. - How do I keep the bananas from browning?
Slice them right before assembling and immediately cover with whipped cream. A tiny squeeze of lemon juice can also help. - Why did my toffee turn grainy? Usually heat was too high or it wasn’t stirred enough. If it happens, lower heat and whisk steadily—it often smooths back out.
- Why is my toffee too runny? It likely didn’t cook long enough. Next time, cook to the thick ribbon stage or to 220–225°F.
- Can I make banoffee pie ahead of time?
For best results, I suggest making it the day of serving. The toffee caramel can liquify slightly and the bananas can brown so I suggest eating it the day you make it. You can make the crust and toffee caramel ahead of time, though. - Can I use a different crust?
Yes! Biscoff, graham crackers, oreos, or shortbread cookies all work well.
More Delicious Pie Recipes:
You can find all of my pie recipes here.
Storage Tips:
Refrigerator: Store tightly covered for 2–3 days. The bananas may soften slightly but the pie will still taste delicious.
Freezer: Not recommended due to the texture changes in bananas and whipped cream.
Make ahead: Best made the day before serving so the layers have time to set. Add whipped cream and bananas right before serving.
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Banoffee Pie
Ingredients
Biscoff Cookie Crust or Graham Cracker Crust:
- 26 Biscoff Cookies (or 1 1/2 cups crushed, or 12 full graham cracker sheets)
- 6 Tablespoons Melted Butter
- 1 Tablespoon Sugar (only if using graham crackers)
Toffee:
- 1/2 cup Salted Butter
- 2/3 cup Brown Sugar (packed, may be golden or dark brown sugar)
- (1) 14-ounce can Sweetened Condensed Milk
- pinch Salt
Topping:
- 3 large Bananas (sliced)
- 2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- Chocolate Curls (from 1 chocolate bar)
Instructions
- Make the Crust. Crush graham crackers or Biscoff cookies into fine crumbs. This is easiest in a food processor. It can also be done by adding the cookies or graham crackers to a large ziploc bag and crush with a rolling pin. Add melted salted butter and mix until it looks like wet sand. If using graham crackers, add sugar. Press firmly into the bottom (and slightly up the sides) of your springform/tart pan or 9-inch pie pan. Chill in the refrigerator while you make the toffee.
- Make the Toffee. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and salt. Let it dissolve into a smooth mixture. Pour in condensed milk. Cook, stirring constantly, until thick and golden. Watch for it to boil. Once it boils, let it boil for about 3 minutes. Watch for a thick, glossy toffee. If it isn't thick enough, reduce heat to medium-low and cook for 2-3 minutes longer. See notes for what to look for.
- Assemble Pie. Pour hot toffee into the chilled crust. Refrigerate for at least 1 1/2 to 2 hours to set.
- Add Bananas. Slice bananas right before serving (so they don’t brown). Layer them over the toffee. I like to do two layers of bananas.
- Whip Sweet Cream. Beat cold heavy cream and powdered sugar until soft peaks form. Dollop or spread over the bananas. Top with chocolate shavings and crumbled cookies if you like.
Notes
- How do I keep the bananas from browning?
Slice them right before assembling and immediately cover with whipped cream. A tiny squeeze of lemon juice can also help. - Why did my toffee turn grainy? Usually heat was too high or it wasn’t stirred enough. If it happens, lower heat and whisk steadily—it often smooths back out.
- Why is my toffee too runny? It likely didn’t cook long enough. Next time, cook to the thick ribbon stage or to 220–225°F.
- Can I make banoffee pie ahead of time?
For best results, I suggest making it the day of serving. The toffee caramel can liquify slightly and the bananas can brown so I suggest eating it the day you make it. You can make the crust and toffee caramel ahead of time, though.
- It coats the spoon thickly instead of running off.
- Lift the spoon and let the toffee fall back in. If it lands in a ribbon that sits on top for a second before melting in, it’s ready.
Nutrition information is automatically calculated, so should only be used as an approximation.
