This recipe for No-Bake Banoffee Pie makes a dazzling dessert layered with a graham cracker base, creamy caramel, sliced bananas, and a whipped cream topping. This British classic is the perfect summer dessert.
Banoffee Pie is a very popular British Dessert. I’ve had it served at more parties and gatherings I have been to more than anything else.
Why this recipe works:
- Being no-bake makes it a perfect summer dessert. No need to turn on the oven!
- The condensed milk and brown sugar combined create the richest, most delicious toffee.
- The caramel is easy to make and requires no obsessing over sugar color.
- This banoffee pie is served chilled, so it’s wonderfully refreshing in the warmer months.
I’ll be honest, it took me years to try it. It just didn’t seem appealing to me (probably because I’m a bit crazy when it comes to bananas – I like them really firm after that, I either bake with them or someone else has to eat them).
I recently went to a friend’s house for dinner and she made it for dessert. Honestly, I still didn’t want to eat it but didn’t to be rude so I thought I’d take a few bites. I tried it and It was delicious! I am now a Banoffee Pie convert.
So when I got home, I started doing research on how it’s made. Quite often, it’s made with canned, ready-made caramel, but as this site is all about food from scratch, I had to find another way.
The toffee flavored caramel in Banoffee Pie is creamier than what I’m used to and after further research, I found out why – it’s made with sweetened condensed milk (rather than sugar, butter, and cream). I love a no-bake dessert, if you do why not try my easy Rocky Road recipe?
To make it, you start with heating the butter and sugar together like you normally would.
Once the sugar is completely dissolved, a full can of sweetened condensed milk is added (I also added a 1/2 teaspoon of salt to cut the sweetness a bit)
Then it’s cooked on high heat for about a minute (or until it turns a caramel color). Set aside to cool before adding it to the graham cracker base.
Pour into the base then chill until set.
When you’re ready to serve, add the banana slices.
I left the edge uncovered just for photos (so you can see each layer clearly), but you can go to the edge with the bananas and the cream.
After the whipped cream layer, it’s traditionally sprinkled with grated chocolate (I used dark chocolate).
Enjoy every last bite!
Cook’s Tips
- This banoffee pie is best eaten on the day it’s assembled. As I am on a diet, I only ate one slice of the pie on the first day. My husband, on the other hand, had it leftover for a good few days. Although it was still good, the bananas do start breaking down so I suggest eating it on the same day it’s assembled with the bananas and cream (the base and caramel can be prepared 2 or three days before).
- You’ll know your whipped cream is ready when it holds a stiff peak. You will be able to run a spoon through it, and the whipped cream will hold its shape.
- Don’t skip chilling the crust: this helps keep the crust separate from the warm caramel.
- Your caramel is ready when it’s boiled for about a minute and it turns a rich caramel color.
Recipe Variations
- Add a handful of chopped peanuts or pecans to the top with the grated chocolate for a bit of crunch.
- Use a vegetable peeler to slice thin curls of dark or milk chocolate in place of the grated chocolate. So decadent.
FAQs
- How long will Banoffee Pie keep for in the fridge? Banoffee Pie is best served the same day as it’s prepared as with time the bananas will start to break down. If you want to make it ahead of time, it will keep for a couple of days, but will not look as nice as when freshly prepared.
- Can Banoffee Pie Be Frozen? Banoffee Pie can be frozen, but not fully assembled. If you plan to freeze the pie, make the crust and caramel layer in advance, freeze in an airtight container or well wrapped in plastic. When ready to serve, thaw overnight and prepare the banana and cream layers when you plan to serve.
- Can Banoffee Pie Be Made the Day before? Banoffee Pie Can be made the day before, but for best results, add the cream and banana layers on the day you want to serve.
More Amazing Banana Recipes
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Let’s Make No Bake Banoffee Pie
Ingredients
Crust
- 9 oz graham crackers crushed
- ½ cup butter melted
Caramel Toffee Filling
- ½ cup butter
- ½ teaspoon salt
- ⅔ cup dark brown sugar
- 14 oz can sweetened condensed milk
Banana Layer
- 4 small bananas peeled and sliced
- 1-2 teaspoons lemon juice
Whipped Cream Topping
- 1¼ cup heavy whipping cream
- 6 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 tablespoon skimmed milk powder
- Grated chocolate for decoration
- Banana Chips for decoration
Instructions
Make the crust:
- Put the graham cracker crumbs in a bowl, then add in the melted butter and mix it all together. Spoon into the base and press against the bottom and sides. Chill it for ten minutes.
Make the caramel:
- Melt the butter, salt, and dark brown sugar into a non-stick pan over low heat, stirring continuously until the sugar has dissolved.
- Add the condensed milk and bring to a rapid boil for about a minute, stirring the whole until it forms a thick golden caramel.
- Spread the caramel over the cooled base, let cool, and then chill for about 1 hour, until firm or you're ready to serve.
For the topping:
- Toss the banana slices with 1-2 teaspoons of lemon juice to stop them from browning. Set aside.
- Add powdered sugar (to taste), skimmed milk powder, and vanilla extract to the heavy whipping cream.
- Using a food processor, whip the cream until it thickens (this doesn't take long at all so check often). When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.
- Place the banana slices over the caramel layer in the base.
- Cover the banana slices with the whipped cream.
- Decorate with grated chocolate and banana chips and serve.
Nutrition Information:
Update Notes: This recipe was originally published on June 9, 2016, but was re-published in 2018 to add new images, show step by step instructions, Recipe Tips & FAQs, and add nutritional information to the recipe card.
LMD says
Hi, has anyone ever made this using strawberries instead of bananas? I dont like bananas..so wondered if anyone’s had success making it.with strawberries please?
Erren's Kitchen says
HI Leanne,
It will work but maybe add sliced strawberries just before serving so they don’t go soft! I personally haven’t tried it but if you do please let me know!
Radhika says
Hi! Going to try this next week for a party!
One question, is it okay to make the entire pie (with the bananas and cream as well) and then take it out of the springform tin? I noticed that your recipe and a similar recipe online (most other recipes call for boiling the entire can for a few hours which I don’t want to do) ask you to remove the crust and caramel after chilling) and then add the banana and cream layers. Is this because the pan may not take the weight once the bananas and cream are added??
Appreciate your thoughts!
Erren says
Hi Radjika, you’re welcome to keep it in the pan. I take it out because it’s easier to to assemble out of the pan.
Yuliya Romanyshyn says
Erren, can I please ask you…. I am planning to make banoffee pie for a charity fundraising cake sale. If I prepare it 4-5 hours before the event, would bananas not turn dark ??? I will appreciate your response 🙂
Erren says
If you coat them in lemon juice it will slow the process, but for how long is hard to say. 4-5 hours may be a bit risky. Although it will still taste good, they may start to brown. See this guide for more info… https://www.google.co.uk/amp/s/m.wikihow.com/Keep-Sliced-Bananas-from-Discoloring%3famp=1
Yuliya says
Thank you for the advice Erren !!! Much appreciated.
Erren says
No problem 🙂
Matt o'Neill says
How did the bake sale go? I hope all the bank staff appreciated your efforts
Shona says
What size tin do you use?
Erren says
26.5 cm/10 inch
Taz says
Can u make banoffe pie with out condensed milk
Sabrina says
This is such a wonderful recipe! It’s a family favorite! Thanks so much for sharing!
phil says
you’ve got it wrong. Take a tin or two of condensed milk, put a couple of holes in the lid ( as you would to pour it) Then boil the tins in water until the milk turns into caramel. That’s how that part is made.
Erren says
Wow Phil, sounds cool. I’ll have to try that sometime!
Alison Kajati says
did you use salted or unsalted butter for crust and caramel?
Thanks 🙂
Erren says
I use salted, but it’s a personal preference.
thalia says
this is so lovely! i love no bake recipes. especially in summer time!
Erren says
Thanks Thalia! I love no bake in the summer too!