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

  2. 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!

    1. It does use brown sugar, there is no white sugar in this recipe. Or did you mean it the other way around to use white sugar instead of brown sugar ??

  3. Hi,
    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?

    1. 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!

  4. 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

  5. This recipe failed me twice. No browning of the “toffee” (looked exactly like the sweetened condensed milk), never thickened to the point of “spreading” it over the crust. I just poured it on. Very disappointing, and I’m known to be a GOOD cook and baker.

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