Banoffee Pie with Caramel and Bananas Recipe

If you’ve ever wanted to whip up a dessert that’s both indulgent and surprisingly simple, then you’re in for a treat with this Banoffee Pie with Caramel and Bananas Recipe. I absolutely love how this pie combines buttery biscuit crust, lusciously thick caramel, fresh bananas, and softly whipped cream into one dreamy bite. When I first tried this classic, I knew I had to perfect it and share the secrets that make it foolproof—so stick around, because this recipe will quickly become your go-to showstopper for family dinners or weekend treats.

this …

Ingredients You’ll Need

Getting the right balance of textures and flavors comes down to a few key ingredients. The buttery biscuit base works perfectly with the creamy caramel, and the fresh bananas add that fruity brightness that cuts through the richness.

• Digestive biscuits: These give a lovely crumbly texture and mild sweetness; you can sub graham crackers if you’re in the US.
• Unsalted butter: Essential for the biscuit base and caramel to get that rich flavor and smooth texture.
• Salt: Just a pinch in the base enhances all the flavors – don’t skip it.
• Dark brown sugar: Adds depth and a hint of molasses to your caramel.
• Condensed milk: This is your base for that classic creamy caramel—look for a good-quality tin.
• Bananas: Choose ripe but firm bananas so they hold their shape and taste sweet.
• Double cream: Whipped just right to top off the pie with a light, fluffy finish.
• Dark chocolate: I love adding curls of dark chocolate on top for a little extra indulgence.
• Vanilla extract and icing sugar (optional): They add lovely subtle sweetness and aroma when mixed into the whipped cream.

Variations

I love making this Banoffee Pie with Caramel and Bananas Recipe my own by switching up a few elements here and there. Adding your personal touch keeps it fresh and exciting, and you might discover some favorites of your own.

• Use salted caramel: I’ve tried swapping out the butter and sugar caramel for a store-bought salted caramel sauce for a quicker version—it still tastes amazing.
• Swap bananas for other fruit: Once, I used sliced strawberries and it gave the pie a tangy twist that my guests loved.
• Make it vegan: You can use vegan butter and coconut cream, plus a plant-based biscuit option to make this dessert dairy-free and just as tasty.
• Add a sprinkle of cinnamon or nutmeg: I sometimes dust the bananas lightly with warm spices for a cozy hint of flavor.

How to Make Banoffee Pie with Caramel and Bananas Recipe

Step 1: Create the Perfect Biscuit Base

Start by crushing your digestives finely—you want a sandy texture without big chunks. Mix them thoroughly with melted unsalted butter and a half teaspoon of salt until everything looks like wet sand. Press this mixture firmly into a 23cm removable base tin using the back of a spoon. If you have half an hour, pop it in the fridge to firm up—it makes the next steps easier and helps your base hold together perfectly.

Step 2: Make the Silky Caramel

This step is where the magic happens. Gently melt butter and dark brown sugar together on low heat in a non-stick saucepan, stirring constantly to avoid burning. Once the sugar’s dissolved and you have a smooth syrup, add the condensed milk. Increase the heat to medium and keep stirring as the caramel bubbles briskly—this takes about one minute. You’re aiming for a thick, golden, glossy caramel that’s rich and smooth. Don’t rush it, but also watch closely—caramel can quickly go from perfect to burnt!

Step 3: Build and Chill Your Banoffee Layers

Pour your caramel right over the biscuit base and spread evenly. This is the moment it all starts coming together. Pop the tin back in the fridge for at least one hour so the caramel sets nicely. Trust me, patience here pays off big time.

Step 4: Add Fresh Bananas and Whipped Cream

Slice your bananas just before adding them to avoid browning. If you want to keep them looking fresh longer, toss slices lightly in lemon juice—that’s a trick I discovered that makes such a difference. Spread the bananas evenly over the set caramel, then top with whipped double cream. If you’re adding vanilla extract and icing sugar to the cream, fold those in before whipping for a subtly sweet and aromatic finish.

Step 5: Finish with Chocolate and Serve

Use a vegetable peeler to shave curls off your dark chocolate bar and scatter them on top for a lovely, slightly bitter contrast to the sweet layers. This makes the pie look extra special and adds texture too. Serve chilled, and watch your family and friends swoon with every bite.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I always finish my Banoffee Pie with a generous sprinkle of dark chocolate curls—it feels like the perfect little flourish without being over the top. If you want to get creative, a dusting of cocoa powder or a few caramel drizzle lines add a gorgeous touch. And of course, a sprig of fresh mint can add a pop of color if you’re serving it for guests.

Side Dishes

This pie is rich, so I like pairing it with something fresh and simple like a crisp green salad or a tangy fruit sorbet on the side if you want to balance things out. A cup of strong coffee or robust black tea is also a dream pairing that cuts through the sweetness.

Creative Ways to Present

For celebrations, I’ve layered individual glasses with crushed biscuits, caramel, bananas, and cream to make Banoffee parfaits—everyone loves the personal touch. Another fun idea is to use mini tart tins instead of a big pie, so guests can grab their own little slice. These presentation twists never fail to impress.

Make Ahead and Storage

Storing Leftovers

After making this Banoffee Pie with Caramel and Bananas Recipe, I store leftovers in the fridge covered loosely with plastic wrap or a cake dome. It keeps well for up to 2 days before the bananas start to brown too much and the base softens a bit. If you see the bananas browning, a little fresh cream and a few fresh slices on top can revive it.

Freezing

Freezing isn’t my favorite with this pie because the fresh bananas and cream don’t thaw well—they get watery and mushy. However, you can freeze the biscuit base and caramel layer separately if you want to prep in advance; just thaw completely before adding bananas and cream.

Reheating

This pie is best served chilled, so reheating isn’t really necessary. If you want the caramel a bit softer, you can let the pie sit at room temperature for about 20 minutes before serving, but avoid microwaving as it will break down the cream.

FAQs

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe has become a staple in my kitchen because it’s simple, satisfying, and always gets rave reviews. I love how effortlessly it comes together, yet every bite tastes like you spent hours crafting it. Whether you’re new to baking or a seasoned pro, this pie is a fantastic crowd-pleaser that you’ll be proud to bring to any table. Give it a try—you won’t regret making this sweet, creamy, caramel-and-banana goodness part of your dessert rotation!

Print