Banoffee Pie is a rich and decadent no-bake dessert made with a buttery shortbread crust, bananas, and a homemade toffee sauce filling, topped with whipped cream. It is a delicious and indulgent dessert that combines sweet, creamy, and subtle banana for a perfect balance of tastes and textures! If this is your kind of dessert, you will also love Banana Cream Pie!

Piece of Banoffee Pie on a White Plate on a White Background.

What is Banoffee Pie?

A Banoffee pie is a combination of a banana and toffee pie or a banana toffee pie. It is believed to have been created by a British pub owner in the 1970s. The head chef put together a dessert with caramel, boiled sweetened condensed milk, and bananas, all in a flaky pie crust. Now, there are many variations to the popular dessert, including this recipe. I used a shortbread crust, a toffee filling, bananas, and whipped cream. It’s one of the easiest, yet most delightful desserts you can make!

Steps for Making a Banoffee Pie in a Shortbread Springform Pan.

Ingredients & Substitutions

Crust: When making the shortbread crust, be sure all of the crumbs are coated in butter. This is the ‘glue’ that holds the cookie crumbs together. Have a few extra crumbs on hand to sprinkle over the top, too! You could also make this pie with a graham cracker crust.

Toffee Sauce: The toffee filling is easy to mix together, made with a can of sweetened condensed milk, unsalted butter, and brown sugar. We also tested the recipe with a can of dulce de leche. It tasted okay, but it did not set up as well as we would have liked. However, the pie was still delicious!

Bananas: Slice three bananas into rounds for the pie.

Whipped Cream: I prefer homemade whipped cream for this recipe. However, you could certainly use store-bought like cool whip.

Banoffee Pie from Overhead showing the Completed Pie with Some Shortbread Crumbs Around the Edge.

Can I Make Banoffee Pie Without a Springform Pan?

Yes! If you don’t have a springform pan, you could certainly use an 8 or 9-inch square baking dish. Or, for a fun presentation, set up the pie into small ramekins or dessert cups for individual banoffee pies. Any way you serve it, your guests will love it!

Piece of Banoffee Pie on a White Plate on a White Background.

How to Store Banoffee Pie

Store Banoffee pie in the refrigerator, covered. It will last up to 3-4 days. I do not recommend freezing this pie.

Creamy No Bake Desserts

Piece of Banoffee Pie on a White Plate on a White Background.
4.60 from 5 votes

Banoffee Pie

Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Banoffee Pie is a rich and decadent no-bake dessert made with a buttery shortbread crust, bananas, and a toffee sauce filling, topped with whipped cream.


  • 3 medium bananas, sliced into rounds, divided

Shortbread Crust

Toffee Filling

  • ¼ cup (½ stick / 57 g) unsalted butter
  • ¼ cup brown sugar, packed
  • 1 can (14 ounces) sweetened condensed milk

Whipped Cream

  • 1 cup (238 g) heavy whipping cream
  • 2 tablespoons confectioners' sugar


  • Spray an 8-inch springform pan with parchment paper and spray with nonstick cooking spray.

Shortbread Crust

  • 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

  • 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, bringing the mixture to a low simmer. Stir continuously for 16-18 minutes, or until the mixture thickens and turns a golden caramel color.
  • Remove from heat and set aside as you make the whipped cream.

Whipped Cream

  • 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.


  • Layer half of the banana rounds over the crust.
  • Pour the toffee sauce over the bananas. Add the remaining bananas.
  • Top with whipped cream.
  • Transfer the pie to the refrigerator to chill for 1 hour, up to overnight.
  • Serve chilled, sprinkled with extra shortbread crumbs.



Recipe updated 4/18/2023

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What the Test Kitchen had to say about this recipe:


Testing this recipe was so fun because I love all of the flavor combinations. The final result was the perfect blend of bananas, sweet toffee, whipped topping, and a buttery shortbread crust. You really can't go wrong with this one!


We finally nailed this recipe by making our own toffee filling to fill the crust. The flavor profiles of the bananas, shortbread crust, and toffee filling all stood out and held their own! And, of course, everything is better with whipped cream!


This has a wide range of flavors and textures, and I can taste them all in every bite. They all gave each other compliments. There are different elements including sweetness, creaminess, chewiness, crunchiness, softness, and lightness in just one recipe! It had such a great taste from everything coming together.

The first version was a little too chewy for me but still had great flavor. BUT, the second version was creamy, and all the flavors complemented each other! I loved this dessert!!


The balance of the bananas, whipped cream and toffee filling are just divine. Typically this has a graham cracker crust, but the shortbread crust instead just levels this up and makes it extra special!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. My British brother in law makes his version of it a few times a year. He boils the unopened can of sweetened condensed milk for a couple of hours before opening the can. It comes out thick and toffee like. He drizzles chocolate over the top of the whipped cream. It is so rich yet so delicious!!

  2. Here’s the problem with this recipe:
    1. The ingredients say the recipe calls for one CUP of butter and the instructions say add one STICK of butter. I did what the instructions said and added one stick.
    2. There is no temperature gauge for the caramelization of the condensed milk. The instructions were followed perfectly and the caramel ended up taking around 15 minutes. This could be because I added one stick of butter instead of one cup but I’ll never know.

    Can you please update or remove this recipe until it’s correct? Baking is expensive and this pie did not turn out even after following the instructions. Disappointed.

    1. Now much as I love Amanda I just feel I have to say something here.

      I am British, I have lived in Britain all my life, so did my parents and their parents and so on.

      Banoffi pie, while being quite good is not,in my opinion , traditional. Actually I was surprised to see it described as such.

      Traditional deserts, or puddings , are things like Spotted Dick, Steamed Jam Roly Poly, Apple Crumble, Blackcurrant Flummery, Gooseberry Fool , Custard Tart, Sherry Trifle and a host of others.

      I first tasted Banoffi Pie about 15 years ago and have never made it. I don’t know anyone who does make it, despite knowing a lot of bakers and cooks.
      If you like it, make it, but it isn’t the food of Ye Olde England.

      1. Thank you for sharing your opinion! 🙂 Everyone is different and will have a different perspective.

      2. Those are English desserts, and while England is British not everything British is part of England. Anyone from Northern Ireland and even Scotland would have been exposed to Banoffee from birth.

  3. Hi. Born and brought up in Northern Ireland where Banoffee pie is a staple dessert, and it’s been in my repertoire for almost 40 years. Very popular and regularly seen since I’ve been living in England too. I’ve never added extra butter and sugar to the caramel, as boiling the sweetened condensed milk tin makes enough rich caramel for one medium pie without extra sugar. I’ve always swirled a little coffee through the whipped cream to cut the sweetness. I use digestive biscuits and butter for the base, as shortbread can be too sweet as well.
    Grate some dark chocolate over the top and you’re done!

  4. Great recipe!
    I had a can of already boiled condensed milk ( its basically a soft caramel. You can find them in Russian stores), so I just added it to the melted butter and in a minute was ready to go. I skipped the additional sugar as the caramel was already very sweet. It turned out absolutely perfect and delicious in no time. My guests loved it!
    Thank you, Amanda!

  5. Banoffee Pie was created in 1972 by Nigel Mackenzie and Ian Dowding, the owner and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex. We’re not talking ye olde Tudor cuisine here…

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