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!

Banoffee Pie!
4.50 from 4 votes

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.


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


  • Prepare 8-inch springform pan.

Shortbread Crust

  • In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.


  • In a medium saucepan, melt butter and sugar over a low heat, stirring all the time until the sugar has dissolved.
  • 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.
  • 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

  • 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.
  • Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  • Drizzle with caramel sauce if desired.


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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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