Treat yourself to the ultimate indulgence with this Banoffee Pie, crafted with a homemade graham cracker base, creamy Dulce de Leche, fresh bananas, and a generous dollop of whipped cream!
Another recipe that incorporates the delicious Dulce de Leche is my Alfajores cookies!
Smooth and creamy Dulce de Leche in a pie with bananas and whipped cream is the makings of a perfect dessert. And if that’s not delicious enough, then you should know that this is one of the easiest pies to make!
Table of Contents
Why is it Called Banoffee Pie?
Banoffee might sound very exotic and different, but it’s really the combination of Banana and Toffee together in one word. Pretty creative, right? Although you might be asking, there’s really no toffee in this recipe. You are correct; however, Dulce de Leche has a rich and creamy toffee flavor to it, which is where the toffee comes from.
Reasons to Love This Easy Banoffee Pie
- The creamy texture offers a comforting, indulgent experience with every bite.
- Banana Toffee pie is versatile and you can tweak the recipe by adding chocolate or nuts.
- I love that it combines the delightful flavors of banana and toffee, creating a sweet and irresistible dessert.
Recipe Ingredients
- Sweetened Condensed Milk: When boiled, it transforms into Dulce de Leche, offering a rich, creamy, caramel-like flavor.
- Bananas: Provide a soft, sweet contrast to the richness of Dulce de Leche.
- Heavy Cream: Whipped into soft peaks, it adds a light, airy texture and mild sweetness that complements the denser, sweeter layers below.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Choose from dark chocolate or white chocolate curls, toasted coconut flakes, or finely chopped nuts like pecans, peanuts, or almonds. Alternatively, a dusting of cocoa powder or cinnamon can add a warm, aromatic touch.
- Vanilla Extract: Add a teaspoon of vanilla extract to the whipped cream to enrich the flavor of this pie.
How to Make Banoffee Pie
Step #1: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
Step #2: Pour both cans of sweetened condensed milk into a square baking dish and cover tightly with foil.
Step #3: Place that baking dish into a 9×13″ baking dish, or any larger baking dish you may have, and pour in water until it is halfway up the sides of the smaller dish.
Step #4: Place in the oven and cook for 1 hour and 45 minutes. During this time, check the water level every 30-45 minutes and refill water as necessary. The water will boil in the oven, so be sure the foil is on the small dish extra tight so no water spills into the milk.
Step #5: After cooking, remove the dish from the water bath and let it cool to room temperature. Whisk the mixture together until smooth; now you have creamy Dulce de Leche!
Step #6: Reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius).
Step #7: In a food processor, combine the graham crackers and melted butter. Pulse until the mixture is finely ground and resembles wet sand. Add an additional tablespoon of melted butter if needed.
Step #8: Use a nonstick spray on your chosen 9-inch pie plate. Then, add the graham cracker mixture to the pie plate and press down to make the crust.
Step #9: Bake the crust in the oven for 5 minutes, then remove and let cool to room temperature.
Step #10: Spread the Dulce de Leche onto the cooled crust and smooth it into an even layer. Cover and refrigerate for 4 hours or overnight until set.
Step #11: In a large bowl, beat the heavy cream until soft peaks form, add in the sugar and then beat until firm peaks form.
Step #12: Remove the pie from the fridge. Slice the banana and place the banana slices over the top of the Dulce de Leche.
Step #13: Then, top the pie with the whipped cream, spreading evenly to cover the bananas. Finally, garnish with chocolate shavings.
Expert Tips
- Foil Security: Double-wrap the square baking dish with aluminum foil to ensure that no water seeps into the condensed milk during the caramelization process.
- Crust Compaction: Press the graham cracker crumbs mixture firmly into the pie plate using the back of a spoon or a measuring cup. A compact crust is less likely to crumble when serving.
Frequently Asked Questions
Yes, you can use store-bought caramel sauce as a substitute for homemade Dulce de Leche if you’re short on time or prefer a quicker alternative.
Absolutely! While a graham cracker crust is traditional, you can also use digestive biscuits or even an Oreo crust for a different twist on the classic Banoffee Pie.
Storage Info
Store the Banana Toffee Pie in the refrigerator, covered with plastic wrap, or in an airtight container, to keep it fresh. It will stay good for up to 4 days.
Banoffee Pie Recipe
Ingredients
- 2, 14 ounces cans of sweetened condensed milk - 28 oz in total
- 14 graham crackers
- 6 tablespoons of butter
- Nonstick cooking spray
- 1 1/2 cups of heavy cream
- 1 tbsp of sugar
- 3 bananas - sliced
- Milk Chocolate shavings for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Pour both cans of sweetened condensed milk into a square baking dish and cover tightly with foil.
- Place that baking dish into a 9×13" baking dish, or any larger baking dish you may have, and pour in water until it is halfway up the sides of the smaller dish.
- Place in the oven and cook for 1 hour and 45 minutes. During this time, check the water level every 30-45 minutes and refill water as necessary. The water will boil in the oven, so be sure the foil is on the small dish extra tight so no water spills into the milk.
- After cooking, remove the dish from the water bath and let it cool to room temperature. Whisk the mixture together until smooth; now you have creamy Dulce de Leche!
- Reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius).
- In a food processor, combine the graham crackers and melted butter. Pulse until the mixture is finely ground and resembles wet sand. Add an additional tablespoon of melted butter if needed.
- Use a nonstick spray on your chosen 9-inch pie plate. Then, add the graham cracker mixture to the pie plate and press down to make the crust.
- Bake the crust in the oven for 5 minutes, then remove and let cool to room temperature.
- Spread the Dulce de Leche onto the cooled crust and smooth it into an even layer. Cover and refrigerate for 4 hours or overnight until set.
- In a large bowl, beat the heavy cream until soft peaks form, add in the sugar and then beat until firm peaks form.
- Remove the pie from the fridge. Slice the banana and place the banana slices over the top of the Dulce de Leche.
- Then, top the pie with the whipped cream, spreading evenly to cover the bananas. Finally, garnish with chocolate shavings.
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Whipped this up for a small get-together. Everyone liked it. The whipped cream on top really finished it off. Didn’t take too long, which I liked. 😊
You’re the only other person, besides me, who I’ve seen make dulce de leche the oven method! I KNEW there was a reason I loved your blog! lol
I have bananas that want using, and I’m making this tomorrow night! It looks fantastic, and -since I know how good the dulce de leche is, made this way (honestly, it’s idiot-proof! Just don’t let all the water boil away!)- I have zero doubts that with the bananas, etc., it will be a smashing hit!!! Thanks so much for this great idea!!!
I made this recipe over the weekend and it was such a hit! Definitely a new favorite dessert in our house!
Hi Sarah, so glad you loved it! One of our favorites too!