Desserts & Baking

Classic Banoffee Pie

A classic no-bake dessert with a buttery biscuit base, luscious caramel, fresh bananas, and pillowy whipped cream. Rich, indulgent, and always a crowd-pleaser.

By Ricky Robinson Updated November 10, 2026

Banoffee pie has been a fixture on dessert tables since the 1970s, and there's a reason it hasn't gone anywhere. The combination of a buttery biscuit base, thick caramel, fresh banana, and cold whipped cream is straightforward and genuinely good. This version gives you two routes to the caramel — a quick option using tinned caramel, or a homemade version that takes about five minutes more and tastes a little richer. Either way, the result is the same.

Using tinned caramel is not a shortcut to be ashamed of — it's reliable, consistent, and gives a brilliant result every time.

The base holds together better if you press it firmly into the dish and give it a good chill before adding anything on top. Don't rush that part.

Classic Banoffee Pie recipe image
Classic Banoffee Pie

The bananas are best added just before you top with the cream. If they sit on the caramel for too long they'll start to soften and discolour, which won't affect the flavour but won't look as neat when you slice it. Ripe bananas work better here than firm ones — they're sweeter and more flavourful, and they cut cleanly.

For the cream, whipping it to soft peaks rather than stiff peaks gives you a lighter, more elegant topping that settles nicely over the bananas. If you're making this for a crowd, a cream whipper is a handy shortcut and gives a consistent finish. The icing sugar is optional — the caramel and bananas provide plenty of sweetness — but it does help stabilise the cream if the pie is sitting out for a while.

The crumbled Flake on top is classic and adds a bit of texture. Grated dark or milk chocolate works just as well if that's what you have. Add it just before serving so it stays crisp.

Classic Banoffee Pie

Banana Caramel Cream
Total Time 1 hr 30 min
Servings 8 servings
Calories 610 cal
Protein 5g

Ingredients

Equipment Needed

  • Food Processor
  • Whisk
  • Spatula
  • 23cm Pie Dish
  • Mixing Bowl
  • Saucepan

Instructions

  1. 1
    Crush the digestive biscuits to fine crumbs using a food processor, or place them in a bag and crush with a rolling pin. Mix the crumbs with the melted butter until evenly combined, then press the mixture firmly over the base and up the sides of a 23cm pie dish.
  2. 2
    Chill the base in the fridge for at least 30 minutes until firm.
  3. 3
    Option A (tinned caramel): Stir the tinned caramel until smooth and spread it evenly over the chilled base. Skip straight to Step 6.
  4. 4
    Option B (homemade caramel): Melt the butter and light brown soft sugar together in a saucepan over a low heat, stirring until the sugar dissolves. Add the sweetened condensed milk, bring to the boil, and boil for 2–3 minutes, stirring constantly, until the mixture is thick and golden. Pour over the chilled base.
  5. 5
    Option B only: Chill the pie in the fridge until the caramel has set completely before continuing.
  6. 6
    Slice the ripe bananas and layer them evenly over the caramel.
  7. 7
    Whip the double cream with the icing sugar (if using) to soft peaks, then spoon or pipe it over the bananas. Alternatively, pour the cold cream and icing sugar into a cream whipper (no higher than the fill line), charge with one gas canister, shake well, then pipe directly over the bananas.
  8. 8
    Crumble the Flake bar over the top, or use about 25g of grated milk chocolate instead. Serve straight away, or chill for up to a few hours before serving.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

Banoffee pie is best served on the day it's made, as the bananas can discolour and the cream softens over time. If you need to make it ahead, assemble up to the caramel stage and refrigerate. Add the bananas and cream no more than a few hours before serving. Leftovers can be covered and kept in the fridge for up to 2 days.

Plate it up

Serving Suggestions

Serve chilled, cut into generous wedges. The pie needs nothing else alongside it, though a small scoop of vanilla ice cream wouldn't go amiss. For a dinner party, pipe the cream neatly and add the crumbled Flake just before bringing it to the table.

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