Name: Banoffee Pie with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1x tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate; 2 tsp Vanilla extract; 2 tbsp Icing sugar

There's something utterly irresistible about the creamy, crunchy, and sweet layers in my Banoffee Pie with Caramel and Bananas Recipe. It’s that perfect mix of buttery biscuit base, gooey caramel, and fresh bananas that makes it feel like a special treat every time – trust me, you won’t regret making this.

A round pie sits on a white marbled board with a golden crumbly crust forming the base and edges. Inside the crust, thin, round slices of pale yellow bananas form a neat layer just beneath a large thick layer of creamy white topping spread unevenly with swirled textures. On top of the cream, small dark brown chocolate shavings are scattered all over, adding contrast. One slice is being lifted out with a dark knife attached to a woman's hand, revealing the smooth thickness of the filling inside. The background is a textured blue cloth with a white bowl holding more chocolate shavings at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Banoffee Pie with Caramel and Bananas Recipe
Top Tip
How to Serve Banoffee Pie with Caramel and Bananas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie with Caramel and Bananas Recipe

Why You'll Love This Recipe

I’ve made this Banoffee Pie with Caramel and Bananas Recipe more times than I can count, and it never fails to wow guests and family alike. It’s one of those desserts that’s deceptively simple but feels like a luxurious indulgence – perfect for weekend baking or impressing without stress.

Combination of textures: Crunchy biscuit base meets silky caramel and fluffy cream for a memorable bite every time.
Easy to customize: You can tweak the sweetness, add flavors like vanilla or lemon, and even swap toppings to fit your taste.
Make-ahead friendly: Chill it overnight and it'll be even better the next day, making it perfect for busy days or dinner parties.
Classic crowd-pleaser: Whether it’s a family gathering or just a treat for yourself, this recipe hits all the right notes.

Ingredients & Why They Work

Each ingredient in this Banoffee Pie with Caramel and Bananas Recipe has a purpose: from the buttery base that holds everything together to the luscious caramel that’s rich yet balanced by fresh bananas. Choosing quality ingredients really makes a difference here.

Flat lay of a small pile of golden crushed digestive biscuits, a square of unsalted butter with a pale yellow hue, a pinch of coarse salt crystals scattered nearby, a small white ceramic bowl with rich golden caramel sauce, a peeled banana sliced into neat rounds, a fluffy mound of whipped double cream in a white ceramic bowl, and a small neat pile of dark chocolate curls—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Digestive biscuits: They provide the perfect crumbly, slightly sweet foundation; opt for a good-quality brand or graham crackers if you're in the US.
Unsalted butter: This binds the biscuit base and enriches the caramel’s flavor – salted butter can work, but reduce additional salt accordingly.
Dark brown sugar: It adds a deep molasses note to the caramel that just can’t be beat.
Condensed milk (sweetened): The heart of the caramel—be sure to use the canned version for that perfect creamy thickness.
Bananas: Choose ripe but firm bananas to avoid mushiness; tossing them in a little lemon juice keeps them fresh-looking.
Double cream: Whipping this gives the pie its cloud-like top; American heavy cream is a great substitute.
Dark chocolate: Optional, but a few shavings on top lift the dessert with slight bitterness and texture contrast.
Vanilla extract and icing sugar (optional): These add nuanced sweetness and aroma to the cream—nice but not mandatory.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Banoffee Pie with Caramel and Bananas Recipe is a wonderful canvas for creativity. I often tweak the toppings to suit the season or my mood, and you should too—you'll discover your own signature version in no time.

Variation: One of my favorite twists is swapping regular bananas for caramelized bananas. Simply quickly pan-fry banana slices in butter and brown sugar before layering – it adds a lovely caramelized depth.
Dietary tweaks: For a lighter pie, try using Greek yogurt instead of cream, or swap in gluten-free biscuits if needed.
Seasonal spins: Add sliced strawberries or a sprinkle of toasted nuts for a bit of extra texture and freshness.

Step-by-Step: How I Make Banoffee Pie with Caramel and Bananas Recipe

A slice of pie on a white plate with a crumbly light brown crust at the bottom and sides, followed by a smooth light brown layer, then a layer with thin banana slices, topped with a thick pale cream layer with a whipped texture and garnished with dark brown chocolate curls scattered on top. The plate is on a soft blue cloth surface. A silver fork is placed on the right side of the plate. In the background, there is part of the remaining pie visible on a round white marbled plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crush and chill the biscuit base

Start by crushing your digestive biscuits finely—either in a food processor or by hand in a zip-top bag with a rolling pin. Then, mix them with melted butter and salt until they resemble wet sand. Press this mix firmly and evenly into a 23cm removable flan tin using the back of a spoon. If you have time, pop it in the fridge for about 30 minutes to set—it gives a much sturdier base that holds together beautifully when sliced.

Step 2: Make the caramel with love

In a small non-stick saucepan, melt butter and dark brown sugar over low heat, stirring constantly until the sugar fully dissolves into a glossy liquid. Add the condensed milk, then increase the heat to medium. Keep stirring vigorously for about a minute as the caramel bubbles – you want it thick, golden, and luscious, but be careful not to burn it. Stirring is key here to get that creamy texture without lumps or scorching.

Step 3: Layer caramel and chill

Pour the warm caramel over the biscuit base and smooth it out with a spatula. Transfer the tin back to your fridge and chill for at least 1 hour to firm up. This resting time really helps the flavors meld and the caramel to set nicely for that perfect slice.

Step 4: Top with bananas and whipped cream

Slice your bananas evenly and arrange them over the chilled caramel layer. For the cream, whip the double cream until it’s soft but holds its shape. If you like, mix in vanilla extract and a touch of icing sugar before whipping to add extra flavor. Spread or pipe the cream gently over the bananas.

Step 5: Add finishing touches and serve

For a final flourish, shave some dark chocolate over the top using a vegetable peeler—this gives a nice contrast and a beautiful presentation. Alternatively, sprinkle with cocoa powder or sprinkles if that’s your vibe. Serve immediately or chill until ready to wow your guests.

Top Tip

From baking this Banoffee Pie with Caramel and Bananas Recipe dozens of times, I've learned there are a few game-changing tricks to make it perfect every time. These little tips save you from common pitfalls and make the process smoother.

Perfect caramel consistency: Stir continuously when adding condensed milk and watch for bubbling to ensure the caramel thickens without burning.
Keep the base crisp: Don’t skip chilling the biscuit base before adding caramel; it prevents sogginess and keeps the texture just right.
Banana freshness hack: Toss banana slices in a little lemon juice before layering to prevent browning and add a subtle tang.
Whip cream gently: Aim for a soft peak stage to keep cream fluffy and not grainy or overbeaten.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I often top this Banoffee Pie with a generous sprinkle of dark chocolate shavings for a touch of elegance and that slight bitter edge against the sweet layers. Sometimes, I add a dusting of cocoa powder or even a few toasted hazelnuts to add some crunch and visual appeal—it’s all about balancing sweetness and texture to keep every bite interesting.

Side Dishes

Since this pie is rich and indulgent, I like to serve it alongside a light, fresh side like a mixed green salad with a citrus dressing if it’s part of a larger meal. For dessert-only occasions, a strong coffee or an espresso pairs perfectly to cut through the sweetness.

Creative Ways to Present

Once, I made miniature individual Banoffee pies in small glass jars for a dinner party—it was a hit and made serving super easy! You can also layer it in trifle dishes or even invert it into small tart shells for a fun, bite-sized take. Presentation is a chance to let your creativity shine, and this recipe is so versatile it handles all sorts of fun formats.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. I find the texture and flavor actually improve after a few hours chilling, but try to enjoy it sooner rather than later to keep bananas fresh and cream fluffy.

Freezing

I usually avoid freezing this Banoffee Pie with Caramel and Bananas Recipe because the bananas and cream don’t thaw well—they get watery or mushy. If you must freeze, consider freezing just the biscuit base or caramel separately and assembling fresh when ready.

Reheating

This pie is best eaten chilled, so reheating isn’t usually necessary. If you want to warm the caramel or biscuit base (say, if serving with ice cream), do so gently and separately to maintain texture and avoid melting the cream topping.

Frequently Asked Questions:

Can I make the caramel ahead of time?

Absolutely! You can prepare the caramel up to a day in advance and keep it covered in the fridge. Gently warm it before spreading over the biscuit base for easier layering.

What if I don’t have double cream?

Heavy cream works just fine if you're in the US. Alternatively, you can whip whipping cream or even use mascarpone mixed with a bit of sugar for a richer topping.

How do I prevent the bananas from browning?

Toss your banana slices in a little lemon juice right before adding them to the pie. The citrus helps slow oxidation and adds a nice, subtle tang.

Can I use store-bought caramel instead of making my own?

You can, but homemade caramel in this recipe really elevates the flavor and texture. Store-bought caramel can be sweeter or thinner, which might change the pie’s balance. If using store-bought, look for a thick dulce de leche for best results.

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe holds a special place in my kitchen – it’s easy to make, irresistibly delicious, and always a crowd-pleaser. Whether it becomes a weekly treat or your go-to dessert for celebrations, I promise it’s worth every minute spent. So grab your whisk and give it a go – you’ll love sharing this comforting, classic dessert with those you care about.