The Best Banoffee Pie Recipe

If the flavor alone wasn’t enough for you, just wait until you feel the texture. You get three different levels of creaminess with a thick dulce de leche, a creamy layer of banana slices, and the lightness and airiness from the whipped cream. And to top it all off, all three differences in textures sit together on top of a crumbly crust to bring in the extra contrast. If you can’t tell, I’m kinda obsessed with it, and I think you will be too once you taste it.

Since you are here and love Biscoff and dulce de leche recipes, check out this Dulce de Leche Stuffed Snickerdoodle Cookie, these Crumbl Dulce de Leche Cookies, these Crumbl Biscoff White Chip Cookies, these Cookie Butter Ice Cream Cookies, or this No-Churn Vanilla Bean Dulce de Leche Ice Cream.

What is a Banoffee Pie?

Banoffee pie is a classic British dessert made with layers of sliced bananas, whipped cream, and a rich dulce de leche filling. Something similar in America to compare the flavor to would be like a banana foster but without the alcohol. It all sits on a sweet biscuit base made from crushed cookies and melted butter. The original recipe was invented by two chefs named Nigel Mackenzie and Ian Dowding at their Hungry Monk Restaurant in East Sussex, United Kingdom. The name Banoffee describes the sweet smell of the banana and toffee filling.

Ingredients for this easy Banoffee pie recipe

Here are the ingredients you will need to make this popular British dessert. Make sure to scroll down to the recipe card for the full detailed ingredient measurements. 

• Biscoff Cookie Crumbs: form the pie base. You can substitute with graham cracker crumbs if you want.
• Unsalted Butter: binds the Biscoff crumbs together and creates a cohesive crust that holds its shape. You will want the butter to be melted.
• Dulce de Leche: acts as the decadent filling, adding a creamy and sweet flavor that complements the layer of bananas perfectly. You can make it at home or buy it in stores!
• Bananas: provide a fresh and fruity contrast to the rich dulce de leche. You will want them sliced into circles.
• Heavy Whipping Cream: forms a light and airy topping that balances the pie’s sweetness.
• Powdered Sugar: sweetens and stabilizes the whip cream.
• Vanilla Extract: enhances the flavor of the whipped cream with a subtle note.
• Chocolate Shavings: adds a delightful chocolatey garnish and a perfect finishing touch that complements the caramel and banana flavors with a hint of richness.

How to make this delicious Banoffee pie recipe

This is how you can make this amazing no-bake pie recipe. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

1. Combine the Biscoff cookie crumbs and melted butter in a bowl, mixing until the texture feels like damp sand.
2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Want my hacks on how to do this? Check out my Biscoff pie crust recipe!
3. Bake the pie crust in the oven for 8-10 minutes, while you prep the filling.
4. Spread the dulce de leche over the cooled-down crust in an even layer. The thicker the dulce de leche, the sturdier the pie, so don’t be afraid to use an offset spatula to spread everything on the pie crust.

1. Layer the banana slices evenly over the caramel.

1. In a chilled mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract with a whisk or an electric mixer until medium to stiff peaks form.

1. Spoon or pipe the whipped cream on top of the bananas, spreading it out gently.
2. Add a sprinkle of grated chocolate curls on top of the pie for a bit of flair.
3. Refrigerate the pie for at least 2 hours so everything sets nicely before slicing and serving.

Tips and Tricks for the Best Results

• Use fresh bananas instead of overripe bananas so they don’t get soggy and help the dessert last longer. You want the peels to be yellow but with no brown spots.
• Mix the melted butter into the cookie crumbs while it’s still warm so that it coats them more easily.
• Slice your bananas diagonally to create longer strips of the fruit.
• You can chill the crust instead of baking it for this pie, but it will be a little softer and more crumbly. This will make this a fully no-bake dessert for days where you don’t wanna turn on the oven.

Why do you need to make Banoffee Pie recipes?

• It’s the perfect excuse to enjoy all the dulce de leche your heart desires.
• This popular dessert uses only simple ingredients that you can get at all grocery stores.
• This no-bake recipe is a guaranteed crowd pleaser and a great way to impress guests at a dinner party.

Frequently asked questions – FAQ

How do I turn the Biscoff cookies into fine crumbs?

The easiest way is to use a food processor and blend the cookies until they’re thoroughly crushed. If you don’t have one, you can place your cookies in a sealed ziplock bag. Then lay it flat on the kitchen counter and lightly tap it with a rolling pin until it resembles a fine powder.

How do I make the chocolate curls?

To make the garnish for this banoffee pie recipe, you simply take a room temperature chocolate bar and apply a vegetable peeler to it. Carve out strips about a half-inch long.

Can I use a buttery graham cracker crust instead?

Absolutely! I only used the Biscoff biscuits for this recipe because they provide a uniquely spiced flavor that goes well with the dulce de leche. But you can absolutely use a store-bought or homemade graham cracker crust instead or any flavor for that matter.

Can I use Caramel instead of Dulce de Leche?

I do not recommend using caramel instead of dulce de leche for this recipe because the caramel might be slightly thinner, compromising our pie’s integrity. If you don’t want to make the dulce de leche because you don’t have time, getting a store-bought can is the next best thing.

What other flavor variations can I try with this famous Banoffee Pie recipe?

If you are cooking your dulce de leche in a pot, then you can easily add an abundance of different flavors to it. You could try it with a teaspoon or two of cocoa powder, instant espresso powder, or cinnamon for a fun twist. Heck, try it with all three!

How do I store leftovers of my banoffee pie recipe?

To store, place your leftovers in an airtight container and place them in the fridge for up to 2-3 days. The longer this pie sits the softer it will become.

You unfortunately can’t freeze any leftovers because once the pie is thawed, the banana slices will become watery and mushy and won’t maintain their firmer texture.

How do I make a homemade dulce de leche?

There are two different ways you could achieve this at home.

The first option is to place an unopened can of sweetened condensed milk in a large pot and cover it entirely with water, at least 1 to 2 inches above the can is recommended. Bring the water to a gentle boil, then reduce to a simmer and let the can cook for 2.5 to 3 hours, making sure the water level stays above the can the entire time. You can add more hot water as needed. After simmering, carefully remove the can with tongs and let it cool COMPLETELY before opening. Don’t skip the cooling part, or it can be dangerous.

I also have a full explanation of how you can make dulce de leche in a pressure cooker here which will require a lot less time!

I suggest doing it as stated above because it requires less effort. However, if you want to add flavors to it, you can do it like this. Start by pouring a can of sweetened condensed milk into a saucepan or a wide, heavy-bottomed skillet. Cook it over low to medium heat, stirring frequently, until it thickens and turns a deep golden color. It usually takes about 30 to 45 minutes. Once it’s smooth and caramel-like, remove it from the heat and let it cool completely before using.

The Best Banoffee Pie Recipe