Banoffee Pie: a classic combination of bananas & toffee, layered in a crunchy graham cracker crust & crowned with whipped cream. Heavenly!

Best Banoffee Pie Recipe

Original publish date: 1/25/2019.

At this time of year, fresh seasonal fruit can be scarce, so it’s nice to bake with citrus and tropical fruits like bananas.

Today, we’re spotlighting the banana in all its sweet and creamy glory.

It’s banoffee pie, baby!


Get ready, because I’m about to fill you all in on this classic UK dessert. What it is, and how to make and serve the best banoffee pie recipe ever!

No-bake recipes like these are so great at this time of year!

For one thing, you don’t have to heat up your oven which is nice when you want to keep cool.

But they’re also easier to make and so refreshing! Nothing beats a cool treat out on the patio on a warm summer night.

Check out my coconut cream pie, no-churn Oreo ice cream, and no-bake chocolate cheesecake recipes if you feel me.

But first, let’s talk banoffee!

Easy banoffee pie recipe with a slice cut out, revealing the layers.

Table of Contents

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What is banoffee pie?

“Banoffee” is a mashup of two words: banana and toffee. And that’s just what this pie is all about!

It’s got a crunchy, buttery graham cracker crust, a layer of smooth toffee filling, tons of fresh bananas, and a mountain of whipped cream.

The toffee filling has a soft, almost fudgy consistency, and the flavor is a lot like Biscoff cookie butter (aka: speculoos spread) or a really flavorful butterscotch. It’s very buttery and rich, and it’s got a slightly savory backnote that compliments the sweet bananas in such a gorgeous way. I absolutely love the combination!

Classic Banoffee Pie Recipe

Why this is the best banoffee pie recipe

  1. Tastes amazing: The combination of buttery toffee, bananas, and whipped cream will make you swoon!
  2. Few ingredients: You’ll only need a handful of pantry staples to make it.
  3. Easy to make: The whole thing comes together in a snap.
  4. Foolproof: I’ve taken the guesswork out! Your filling will cook up to the perfect soft yet firm consistency, each and every time.


Ingredients for making banoffee pie, with text lables.

Graham cracker crust: Use either a pre-made store-bought Graham cracker crust, or make my easy homemade Graham cracker crust! I personally think it tastes way better and it’s super simple to make with just Graham cracker crumbs, light brown sugar, cinnamon, kosher salt, and melted butter.

Butter: Unsalted butter also goes into the toffee filling. I like unsalted butter best for consistency’s sake. You never know exactly how much salt is in the butter you use. So this way you get to control that.

Sugar: Dark brown sugar lends its warm, slightly bittersweet molasses flavor to the toffee filling.

Condensed milk: Sweetened condensed milk is sold in 14 ounce cans. It’s made from whole milk, boiled down with sugar until thick. The consistency is similar to caramel, but it’s not brown. Make sure you’re buying condensed milk and not evaporated milk. Evaporated milk is similar, but it doesn’t have any sweetness to it.

Salt: I prefer kosher salt for it’s clean flavor. There are no bitter-tasting additives like iodine. Plus it’s cheap and easy to find.

Bananas: I’ve used 2 ripe bananas, peeled and cut into bite-sized pieces. Feel free to throw in another one if you like your banoffee pie extra-banana-y.

Whipped cream: Cold heavy whipping cream and powdered sugar come together to make the whipped cream layer on top. Make sure you’re buying “heavy cream,” “whipping cream,” or “heavy whipping cream” for this recipe. They are all different labels that mean the same thing. If you are outside of the US, it could also go by the name “double cream.” Light cream won’t work for this recipe. Neither will half and half or milk. You need the high fat content in order for it to whip up stiff enough to hold a soft peak.

Chocolate shavings: This is an optional garnish. To make chocolate shavings, just run a veggie peeler along the side of a chocolate bar.

Special equipment

How to make this easy banoffee pie recipe

This recipe comes together in just 4 simple steps!

Step 1: Graham cracker crust

Start by dumping your Graham cracker crumbs, light brown sugar, cinnamon, and salt in a big bowl.

Graham cracker crumbs, brown sugar, cinnamon, and salt in a large glass mixing bowl.

Stir them all together and then add the melted butter.

Adding melted butter to Graham cracker crust ingedients.

Mix the butter in until it’s all combined, then tip the mixture into your pie dish.

Graham cracker crust mixture in a blue stoneware pie dish.

Press it into an even layer on the bottom and up the sides, then whisk it into the fridge to chill and firm up.

Step 2: Toffee filling

While the crust is chilling, you can get going on the filling.

Pop some butter into a small pot and add the brown sugar.

Butter and brown sugar cooking in a small pot.

Cook these two ingredients together over medium-low heat, stirring constantly.

At first they’ll want to separate, but as things heat up they should come together to form a syrupy consistency.

Adding sweetened condensed milk to the butter and brown sugar mixture.

Next, stir in the sweetened condensed milk and the salt.

Cooking toffee filling in a pot over medium-low heat.

Allow the mixture to come to a bubble, and pop in the thermometer.

Keep stirring and cooking until the filling hits somewhere between the 240 and 245-degree F mark. This is known as the “firm ball stage.” At this critical temperature, you can know for sure that your toffee filling will cool to a soft yet firm, sliceable consistency.

Once you hit that temp, take it right off the heat and immediately pour it into the chilled crust.

Toffee filling in a homemade Graham cracker crust.

Place it back in the fridge to chill until completely cooled.

Step 3: Bananas

Once there’s no hint of warmth left in the toffee, you can layer on the bananas.

Freshly sliced bananas over toffee filling.

Step 4: Whipped cream

Next comes the whipped cream.

Just whip the cold heavy cream and the powdered sugar until the mixture can hold soft peaks.

Then blanket it over the fresh bananas.

Whipped cream over fresh bananas, toffee, and Graham cracker crust.

Take it all the way to the edges, creating big, pillow-y billows with your spatula.

Make sure all the bananas are completely covered so no air gets to them. If it does, it will oxidize them.

Overhead image of traditional banoffee pie recipe, made in a blue stoneware dish and surrounded by fresh bananas.

How to serve banoffee pie

This dish can be served at room temperature or chilled. It’s great for dessert or for an afternoon pick-me-up.

I like to garnish the top of the pie with chocolate shavings. Just run a peeler along the side of a chocolate bar to create this pretty adornment.

Or not! It’s completely optional.

Expert tips

Measuring cup: The bottom of a measuring cup works really well to press the Graham cracker mixture evenly into your pie dish.

Cool completely: If the toffee filling is still at all warm, it will deflate your whipped cream topping. I like to give it at least an hour, preferably two, in the fridge before layering on the bananas and whipped cream.

Work fast: Have your whipped cream ready before you peel and slice your bananas. This way, they’ll be covered almost immediately and protected from turning black due to exposure to the air.

Cocoa: If you don’t have a chocolate bar handy for shaving, dust the top of the pie with a sprinkling of unsweetened cocoa powder instead. It doesn’t matter if it’s natural or Dutched!

Frequently asked questions

What if I can’t get Graham cracker crumbs?

I realize that Graham crackers can be tough to source for those outside of the US.

In my experience, the closest substitute is Lotus Biscoff Cookies. Digestive Biscuits or Maria Cookies will also work.

Why is my toffee filling too runny?

If you undercook your toffee it will not cool to the proper consistency. It will be more of a sauce, and it will run out the sides when you slice into the pie.

Use a digital thermometer to pinpoint the exact temperature for “firm ball stage” (just over 240-degrees F). The mixture will still look runny in the pot, but as it cools it will firm up to a slice-able consistency.

Why is my toffee filling too stiff?

If you overcook your toffee it could come out too firm and grainy. The consistency will be more like a hardened fudge.

Again, the thermometer will guide you with specific instructions. As soon as you hit the proper temp, take it right off the heat and pour it into the crust. This way it gets out of the hot pot before the temperature increases any further.

How long does banoffee pie keep?

Sadly, this dessert does not keep for very long. It’s because of the fresh bananas.

I’m sure you’ve seen it happen before; once a banana is peeled it will quickly start to oxidize and turn black.

So try to eat it all up within 24 hours of it being made!

Can you make banoffee pie ahead of time?

I’d suggest making the crust and filling it with the toffee up to a few days ahead.

But adding the bananas and whipped cream is probably not advisable. The bananas could oxidize as they sit and the whipped cream could deflate or weep.

What is the serving size?

This pie easily cuts into 10 generous slices.

The nutritional info below is for 1 slice, or 1/10th of the whole pie. It includes the homemade crust, toffee filling, bananas, and lightly sweetened whipped cream.

A tall slice of banoffee banana toffee pie on a white plate with a gold dessert fork.

A few more of my best pie recipes

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Best Banoffee Pie Recipe
5 stars (1 rating)

Banoffee Pie

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time:: 1 hour
Total Time: 1 hour 35 minutes
Banoffee Pie: a classic combination of bananas and toffee, layered in a crunchy graham cracker crust and crowned with whipped cream. You’ll fall in love!


For the Graham Cracker Crust

For the Banoffee Filling


To make the Graham Cracker Crust

  • Preheat the oven to 375 degrees F.
  • Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
  • Pour the melted butter into the bowl, and stir the mixture together until mixed.
  • Tip the mixture into a 9-inch diameter pie pan, and press into the bottom and up the sides.
  • Chill in the refrigerator until firm.

To make the Banoffee Filling

  • Place the butter and brown sugar in a small pot over medium-low heat.  
  • Cook, stirring, until the brown sugar and butter are syrupy and combined. 
  • Add the condensed milk and salt, and bring to a low simmer, stirring. 
  • Simmer until the toffee has become darker and thickened, stirring, and reaches a temperature of 240 to 245-degrees F (exact time can vary based on the power of your burner). 
  • Transfer the toffee to the prepared crust, and chill until completely cooled. 
  • Whip the cream and powdered sugar together until it holds stiff peaks. 
  • Layer sliced bananas over the toffee filling.
  • Top with pie with the whipped cream, and garnish with chocolate shavings. 


*Use boxed graham cracker crumbs, or place about 9 whole graham crackers in the bowl of a food processor and pulse until finely ground.
Make chocolate shavings by running a veggie peeler down the side of a bar of chocolate.
A few more great banana recipes:
Serving: 1slice, Calories: 480kcal, Carbohydrates: 52g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 349mg, Potassium: 299mg, Fiber: 1g, Sugar: 42g, Vitamin A: 965IU, Vitamin C: 3mg, Calcium: 156mg, Iron: 1mg
Cuisine: British, Irish
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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