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.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

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 recipe for Banoffee pie is very old and calls for Black Treacle. have to order it from Ireland, so I will try yours.

  2. why do they call it a banoffee pie instead of a carmel pie when I first saw the title l thought it was a pie that had coffee in it and l don’t drink coffee nor do l buy it

  3. Recipe for Banoffe Pie sounds amazing & the photo is beautiful. Thanks for sharing Amanda ! I’m always looking for something new & love cultural recipes ♡

  4. Hi I’m looking for desert receipt for old people I’m working in nursing home and their swollen wouldn’t be great any suggestions please

  5. Banoffee pie was developed in 1971 for a restaurant in the U.K. It’s not really considered here to be a traditional dessert as it’s relatively “new” but is still really yummy and everyone knows what it is! So easy to make if you use the boiled condensed milk tin method as Donna stated in a previous comment. We can buy the milk already made into toffee in the tin here. Really easy!

  6. I think if your going to make a British dish you should keep it British which this isn’t and is in no way shape or form comparable to an apple pie! This also looks nothing like an English banoffee pie! It’s like the rude Americans bull doze over something else….

  7. As a Brit, Banoffee Pie is a favourite in our family. I make the base with chocolate digestives and use dark brown sugar in my caramel. It’s Finished off with flaked chocolate on top of the cream. I make the caramel on a low heat and as soon as it starts to bubble I turn it off.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.