The Sweet Banoffee Pie That Will Steal Your Heart

How to Make Delicious Banoffee Pie

I recently discovered Banoffee pie, and I’ve never encountered a dessert that has captivated me quite like this one! It might just be my new favorite dessert—honestly, it ranks in my top 5. Banoffee pie is a traditional British treat with a thick, sweet layer of caramel atop a graham cracker crust, topped off with bananas and whipped cream.

I learned about this dessert from a video online—huge thanks to Amy Nash for the inspiration! Recently, my family has been enjoying a fun activity called "Family Dessert Night." Every Thursday evening, I whip up a fun dessert just for the joy of it. Sometimes it’s just us, and other times we invite friends over. This activity has become a highlight of our week, bringing everyone together to enjoy some sweet treats.

So far, Banoffee pie has been the clear winner in our Family Dessert Nights! (As you can see in the picture, there's a piece of chocolate on top—I’ll allow that.) But be careful: you should really take small bites because this dessert is rich. I’m almost certain you’ll find yourself going back to the fridge for “just one more bite” until it’s gone.

This pie is smooth, sweet, rich, and has a perfect balance of salty and sweet flavors—it’s absolutely divine. Join me for Family Dessert Night!

How to Make Banoffee Pie

1. Make the Graham Cracker Crust: I’m a huge fan of graham cracker crust. Try a warm crumb before pressing it into the pan and let me know if it’s one of the best things you’ve ever tasted.

2. Prepare the Caramel Layer: I usually set a timer and take my time. About 5 minutes, stirring continuously.

3. Pour the Caramel into the Crust: Pour the prepared caramel onto the cooled crust. It feels so satisfying! Chill it in the fridge or let it cool at room temperature for a bit.

4. Bananas and Whipped Cream: Arrange the sliced bananas on top and spread whipped cream over it all!

5. Slice and Serve: The pie slices should be neat but soft enough to enjoy. Absolutely delicious.

Tips and Tricks

If you’re someone who likes to stick to a schedule (like me!), here’s the routine I usually follow: - Morning: Make the graham cracker crust and let it cool. - 2 PM: Prepare the caramel layer and let it cool at room temperature. - 4 PM: Before friends arrive, layer the bananas and whipped cream, then refrigerate. - 6 PM: Take it out of the fridge, let it sit for 30 minutes, and then serve.

I think you’re going to fall in love with this dessert!

Ingredients for Banoffee Pie

• Crust: 12 graham crackers, crushed, about 1.5 cups
• 5 tablespoons sugar
• 7 tablespoons salted butter (melted)
• Caramel Layer: 1/2 cup salted butter
• 1/2 cup packed brown sugar
• 8 ounces sweetened condensed milk (about half a can)
• 2 large bananas, peeled and sliced
• 1.25 cups chilled heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract (or vanilla essence)

Detailed Instructions

Graham Cracker Crust: Preheat the oven to 350°F (175°C). Mix the crust ingredients and press them into a 9-inch pie pan. Bake for 10 minutes at 350°F (175°C).

Caramel Layer: In a heavy-bottomed saucepan, melt the butter and brown sugar over low to medium heat. Set a timer for 5 minutes; gently heat while stirring continuously until the caramel darkens and thickens. Don’t let it boil vigorously; a gentle simmer while stirring is perfect.

Finish the Filling: Add the sweetened condensed milk; stir well. Set another 5-minute timer; gently heat until it simmers lightly for about 3-4 minutes, stirring continuously. The caramel will darken and thicken slightly.

Let the Pie Set: Pour the caramel into the cooled crust—it will thicken but should still be pourable. Let it sit at room temperature for about 1-2 hours until the caramel cools and sets.

Whipped Cream: Using a mixer, whip the heavy cream with the sugar and vanilla until soft peaks form.

Finish: Once the top layer has set, arrange the sliced bananas in a single layer on top. Add the whipped cream and finish with a sprinkle of chocolate shavings.

Serve: You can serve the pie at room temperature or chilled. (If it's from the fridge, let it sit for 15-30 minutes on the counter before serving for the best texture.) I recommend serving it the same day because if left overnight, the pie can become soggy and lose its appeal, and the bananas will begin to brown.

Note: I absolutely love this pie when it’s cold—like, really love it. But if left overnight, the pie will get wetter and could become mushy. That’s why I usually make and serve it on the same day, saving any leftovers to enjoy the next day.

A quick note: if you see any slightly burnt caramel bits from the butter and brown sugar, don’t worry! That’s perfectly normal, and the pie will still taste amazing.