Banoffee Pie

filed under: Pies + Tarts on August 6, 2017

I have developed a newfound respect for all things U.K. lately, but most especially when it comes to food. The food traditions there date back much further than in the U.S., and it is fascinating to me how these recipes have been passed down for hundreds of years. For instance, this amazing Banoffee Pie!

Banoffee Pie!

Banoffee Pie

What is banoffee exactly?

A Banana + Toffee Pie! I had heard of a Banoffee Pie but never experienced one. In my research, I would compare this pie to an American Apple pie in terms of adaptations. There are vast variations, modifications, and differences in recipes. Each family seems to have a preferred style and texture that often varies from the next!

Banoffee Pie RecipeUsing a traditional base recipe, I simply modernized the look a bit by adding a (very American!) whipped cream swirl with sprinkles on top then drizzled with more caramel.

The whipped cream and sprinkles are options, of course!

Easy Banoffee Pie

Banoffee Pie Crust

I deviated from tradition and used a shortbread crust. It really is an amazing switch up and I encourage you to try it next time you make a Banoffee Pie! You can make your shortbread cookies from scratch or purchase them. (I happen to love Walkers shortbread cookies.)

The final result of this dessert is nothing short of amazing.  That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.


Banoffee Pie

I can completely understand why this dessert is so popular and has been for so long!

4.34 from 3 votes
Banoffee Pie!
Banoffee Pie
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

The final result of this dessert is nothing short of amazing.  That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.

Course: Dessert
Cuisine: American
Keyword: Banoffee Pie
Servings: 8 people
Author: Amanda Rettke
Shortbread Crust
  • 12 oz fine shortbread crumbs
  • 4 tbsp. melted salted butter
  • 1 c (226g) butter
  • 1/2 c (100g) granulated sugar
  • 14 ounce can sweetened condensed milk
  • 2 bananas
Whipped Cream
  • 2 c (476g) heavy whipping cream
  • 2 tbsp. confectioners sugar
  1. Prepare 8-inch springform pan.
Shortbread Crust
  1. In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.
  1. In a medium saucepan, melt butter and sugar over a low heat, stirring all the time until the sugar has dissolved.
  2. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the shortbread crust, cool and then chill for about 1 hour or until firm.
  3. After pie has chilled, you can add the bananas. Slice bananas into 1/4-inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the bananas will be covered with whipped cream.
Whipped Cream
  1. In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
  2. Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  3. Drizzle with caramel sauce if desired.

Recipe Video

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  • Brenda Tucker says:

    Had this the 3 years we were in the UK and it was my favorite dessert, and the recipe used treacle…So delicious!!!

  • Larry crook says:

    Ove your suggestions on everything. I’m about to tackle tarts + strudel Sunday! Your site has caused me to try different things that I thought I couldn’t do! Thank y!

  • Margaret nunn says:

    Can you use brown sugar instead of white?

  • Donna says:

    Thus sounds totally delicious!
    I can’t wait to bake it and serve it to my family.

  • Norman says:

    The first time I made this the butter separated. The second time it came to a boil for a minute and I removed it however it is not where near the same colo as the picture. Do you have any suggestions? Could you add the level of heat needed for the 3 step?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions! Hi, Norman! Butter naturally browns when it cooks, so you may get a different color each time. For the heat, start off at a low heat and when you move to the rapid boil step, go to a high heat. I hope that helps!

  • Tricia McNally says:

    And here I am thinking that this was originally an American recipe!
    It’s been a favourite here since I was young. My dad taught me as condensed milk was a regular in English pantry’s especially after the war.
    Amazed it hasn’t gone over the pond long ago.
    Best wishes

  • Mary Brown says:

    The Baniffe Pie sounds wonderful.

  • Grace says:

    I will definitely try this recipe . I like that bothered is no baking.

  • Patrick M. says:

    Would you please send me a recipe to make the caramel sauce for this pie?