Banoffee Pie: A Classic British Banana, Caramel, & Cream Pie
Banoffee pie is a classic British dessert which is a grand slam to anyone who loves bananas, caramel and cream! Gild the lily and add an unconventional layer of chocolate ganache! It’s “to die for!”
Originally published December 19, 2015
You’ve probably heard of banoffee pie, but have you tasted it, or better yet, made it? The recipe I am sharing is the ORIGINAL and AUTHENTIC banoffee pie recipe from England.
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What is Banoffee Pie?
A banoffee (or banoffi) pie is essentially a no-bake caramel, banana and coffee cream pie. The original creation came from the chefs and owners,
Nigel Mackenzie and Ian Dowding, of The Hungry Monk restaurant in East Sussex, England. Sadly, the restaurant has now closed. The name is a combination of the main components of the pie: banana and toffee = banoffee. Note– it’s more of a caramel layer than a proper hard toffee in this pie.
I made this particular pie, pictured above, to take to a block party with lots of children in attendance, so I omitted the coffee in the cream and didn’t add coffee beans. It’s so simple, you honestly don’t even need a recipe.
While my recipe below includes the option for a biscuit/cookie crumb crust, one of the owners of the Hungry Monk claimed he strongly disliked them, so for an authentic creation use a homemade pastry crust. You’ll find my recipe below the printable recipe card for this pie.
What is in a Banoffee Pie?
The ingredients which compose a banoffee pie are sweetened condensed milk (or caramel/dulce de leche), bananas, coffee (in the cream) and freshly whipped cream served in a pie crust. Since most of these ingredients are ready to go (i.e. caramel condensed milk, premade pie crust) it’s a super quick and easy dessert to make anytime of year.
Does Banoffee Pie Contain Nuts?
No, a classic banoffee pie does not include nuts. However, there’s no reason you can’t make your own nutty twist on this dessert as long as there isn’t anyone with a nut allergy.
I shared this twist on the traditional pie, CHOCOLATE BANOFFEE PIE recipe in honor of Joan Hayes from Chocolate, Chocolate and More, who recently died.
Variations of Banoffee Pie
Chocolate banoffee pie is my favorite twist on this English creation, and I cannot recommend it enough. You can also follow this recipe using a normal or cookie pie crust, and just top with ganache before adding the whipped cream.
Can I Use Condensed Milk for the Caramel Layer?
Yes, you can as this is the original ingredient in the recipe from the Hungry Monk. The old way of turning condensed milk into caramel was to boil the cans in a pot under boiling water, however, this isn’t recommended just in case the water dries up as you’ll end up with exploding cans of caramel!
In my own personal experience, I’ve left a pot on the stove when making hard boiled eggs and gone outside and forgotten them. I returned to exploded eggs on my ceiling, so it’s a safe recommendation NOT to boil your cans of condensed milk.
Please enjoy this recipe for banoffee pie and I hope you make it often!
Banoffee Pie
slightly adapted from the original Hungry Monk recipe serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- one pie crust, baked, or a cookie/biscuit crumb crust
- caramel condensed milk or dulce de leche
- bananas
- lemon juice
- heavy whipping cream
- espresso powder or instant coffee powder
- sugar
- (optional: chocolate covered coffee beans)
Directions
Slice the bananas and toss with a little lemon juice. This will help keep them from turning black.
Next, arrange the bananas in the bottom of the pie.
You’ll want to make sure the caramel is thick enough for a pie. If necessary, heat the dulce de leche or caramel condensed milk over a double boiler to thicken. You can also heat in a large bowl in the microwave at 50% power at 2 minute intervals until thick enough. Pour the caramel over the top of the bananas.
One and a half is the perfect amount, however, if you don’t want a leftover half can of condensed milk, choose to use one or two cans.
(If you’re worried about the amount of caffeine or coffee in this English dessert, there’s really not much.)
Whip the cream with the cream with the coffee powder and sugar.
Spread the coffee cream on top of the caramel layer. Decorate by forming peaks on the cream, for an easy, but impressive look.
You can also choose to pipe the cream, and also add chocolate covered espresso beans, if desired.
Be sure to refrigerate the pie before serving.
Add more sliced bananas just before serving.
And don’t forget a sprinkle of coffee powder or freshly ground coffee
Banoffee pie is a great dessert to serve all year long. Why not add it to your holiday menus?
If you give it a try, let me know in the comments below!
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Banoffee Pie: A Simple, but Sensational Banana, Toffee and Fresh Cream Dessert!
Ingredients
- 1 9" pie crust baked, or cookie/biscuit crumb crust (see notes for recipe)
- 21 oz caramel condensed milk (you'll need 1 ½, 14 oz/414ml cans)
- 2 bananas firm, but ripe
- 1 tsp lemon juice
- 1 c heavy whipping cream
- ½ tsp espresso powder or 1 tsp instant coffee powder
- 1 tsp sugar
- optional: more banana slices, coffee powder or freshly ground coffee beans, and/or chocolate covered coffee beans to decorate
Instructions
- Slice the bananas and toss with a little lemon juice. This will help keep them from turning black.
- Next, arrange the bananas in the bottom of the pie.
- You'll want to make sure the caramel is thick enough for a pie. If necessary, heat the dulce de leche or caramel condensed milk over a double boiler to thicken. You can also heat in a large bowl in the microwave at 50% power at 2 minute intervals until thick enough. Pour the caramel over the top of the bananas.
- Whip the cream with the cream with the coffee powder and sugar.
- Spread the coffee cream on top of the caramel layer. Decorate by forming peaks on the cream, for an easy, but impressive look. You can also choose to pipe the cream, and also add chocolate covered espresso beans, if desired.
- Be sure to refrigerate the pie before serving - I recommend 3 hours.
- OPTIONAL: Add more sliced bananas and a sprinkle of coffee powder or freshly ground coffee just before serving.
Notes
- Recipe for pie crust.
- One and a half cans of caramel condensed milk is the perfect amount, however, if you don't want a leftover half can of condensed milk, choose to use two cans.
- Omit the coffee if desired.
Nutrition
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Hi Christina,
I’ve added Banoffee Pie to list a to be made after Christmas (and moving between condos)! In the meanwhile, please help me with a crust for a Christmas eve cheesecake topped with Amarena Fabbri cherries. Seeing as cheesecake bakes approximately 1 1/4 hours (in a bain Marie) I’m opting for a cookie crust rather than the **lovely shortbread cookie pie crust** you’ve, lovingly, provided. Sadly, traditional Nabisco Graham cracker quality is non- existent, any longer. I’d like your recommendation on using Walkers Shortbread fingers, butter and little, if any sugar. I couldn’t find plain McVities Digestive biscuits, which I felt were better suited. Thanks for your wisdom, in advance, Christina.
Happy Christmas and New Year!
PS Hint for baking cheesecake, without bain Marie water seeping though your spring form pan. Use a turkey roasting bag – withstands the heat and is large enough to accommodate various size pans. : )
Hi Linda, I agree on the Nabisco graham crackers! Trader Joe’s are better, but my favorite to use is Trader Joe’s speculoos cookies! However, if you want to use shortbread, I would just crush them and mix with just enough butter to hold it together then press into the pan. Yes, no sugar needed as there’s enough in the shortbread.
Great idea with the turkey roasting bag, thanks! Merry Christmas to you, too!
What a sweet treat to enjoy with coffee and family 🤎
It is, Lori! Good luck!