Name: Banoffee Pie Recipe with Caramel and Bananas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 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 (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate (optional); 2 tsp Vanilla extract; 2 tbsp Icing sugar

There’s something truly magical about the blend of creamy caramel and fresh bananas in a dessert. This Banoffee Pie Recipe with Caramel and Bananas Recipe hits all the right notes with its buttery biscuit base, luscious caramel, and fluffy cream topping. It’s one of those treats that feels like a hug on a plate!

A round pie with a crumbly golden crust forms the base layer, thick and textured, holding the filling inside. Above the crust, there is a smooth layer of sliced bananas arranged evenly in a circle, showing pale yellow and soft texture. On top of the bananas, there is a thick layer of creamy, light beige whipped topping that looks soft and fluffy, spread unevenly with swirls. Scattered over the whipped layer are many small dark brown chocolate curls that add contrast and detail. One slice of the pie is slightly pulled out, showing these layers clearly. The pie is placed on a round white marble surface, with a bowl of more chocolate curls nearby and a knife under the slice. The overall look is warm, textured, and inviting. 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 Recipe with Caramel and Bananas Recipe
Top Tip
How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie Recipe with Caramel and Bananas Recipe

Why You'll Love This Recipe

I fell in love with this Banoffee Pie Recipe with Caramel and Bananas Recipe the first time I made it—its simplicity combined with that rich, dreamy flavor makes it a go-to dessert whenever I want to impress without stress.

Rich, homemade caramel: The caramel is golden, thick, and just the right balance of sweet and buttery, thanks to simple ingredients you probably already have.
Easy no-bake base: Crushed biscuits mixed with butter form a wonderfully crunchy crust without using an oven, saving time and effort.
Fresh banana topping: The bananas add a natural sweetness and fresh texture that perfectly offsets the richness of the caramel and cream.
Customizable and crowd-pleasing: You can tweak this recipe easily to make it your own or suit any occasion—it’s always a hit!

Ingredients & Why They Work

Each ingredient in this Banoffee Pie Recipe with Caramel and Bananas Recipe plays an important role. The buttery biscuit base provides a crunchy foundation, the caramel adds richness, and the bananas with cream give a fresh, light contrast.

Flat lay of crushed digestive biscuits scattered beside a small pile of whole pale golden digestive biscuits, a few irregular chunks of unsalted butter, a small white ceramic bowl filled with dark brown sugar crystals, a small white ceramic bowl with thick golden caramel sauce, two ripe peeled bananas sliced into even rounds, a pristine small white ceramic bowl of smooth whipped double cream, a small heap of curled dark chocolate shavings 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: These create the perfect crumbly crust—a classic choice that holds well but stays tender. If you’re in the US, graham crackers work great too.
Unsalted butter: Melting into the crushed biscuits, it binds the crust and adds depth without making it greasy.
Salt: A pinch balances the sweetness and enhances the other flavors.
Butter (for caramel): Unsalted butter is essential here for smooth, rich caramel with no added saltiness.
Dark brown sugar: Gives the caramel its deep, molasses-infused flavor and color.
Condensed milk: The star of homemade caramel—when combined with butter and sugar, it forms that gooey, decadent texture.
Bananas: Make sure they’re ripe but firm, so they slice beautifully and don’t turn mushy.
Double cream: Whipped to soft peaks, it adds a light, fluffy contrast to the dense caramel.
Dark chocolate: Optional but highly recommended for a bit of luxe and texture—chocolate curls bring the whole dessert together.
Vanilla extract and icing sugar: Optional but add subtle sweetness and aromatic warmth to the whipped cream.

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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

I love how versatile this Banoffee Pie Recipe with Caramel and Bananas Recipe can be. I often add a splash of coffee liqueur to the caramel or a pinch of cinnamon to the biscuit base for a little twist. Feel free to experiment and find your favorite flavor combo!

Variation: One of my favorite twists is swapping the digestive biscuits for chocolate cookies when I want a more decadent base—just adjust the butter amount slightly to get that perfect crumbly texture.
Dietary tweak: For a gluten-free version, gluten-free graham crackers or oat biscuits work really well and still hold together nicely in the crust.
Seasonal flair: Try adding a handful of crushed nuts on top for extra crunch or a drizzle of salted caramel for a seasonal treat around the holidays.

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

A slice of pie on a white plate shows three clear layers: a crumbly golden brown crust at the bottom and around the edges, a light brown creamy filling in the middle, and a thick layer of smooth white cream on top. On top of the cream are thin dark chocolate shavings and a dollop of whipped cream. To the side of the slice, a silver fork rests on the plate. The plate is placed on a blue cloth with a white marbled texture background visible behind. photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Crunchy Biscuit Base

The base is straightforward but important for success. Crush the digestive biscuits until they’re fine but still a bit chunky for texture. Mix them with melted butter and a pinch of salt—it helps balance the sweetness later. Press this mixture firmly into your 23cm removable base flan tin, smoothing it out evenly with the back of a spoon. I find it helps to chill the base for at least 30 minutes before adding anything on top to keep it firm and prevent sogginess.

Step 2: Making That Irresistible Caramel

On low heat, gently melt unsalted butter with dark brown sugar, stirring constantly so nothing sticks or burns. Once the sugar fully dissolves into a syrupy liquid, stir in the condensed milk. Turn up the heat to medium and keep stirring continuously—this takes about a minute until the mixture thickens and turns rich golden caramel. Timing is key here; if you let it bubble too long, it can harden, so watch carefully. Then immediately pour the caramel over your chilled biscuit base and smooth it out.

Step 3: Assembling the Fresh Toppings

Slicing the bananas just before you layer them on top keeps them fresh and prevents browning. If you want, toss the banana slices lightly in lemon juice beforehand—this adds a subtle tang and stops them getting sticky. Next, whip your double cream until it just holds soft peaks. If you have vanilla extract and icing sugar, fold them in before whipping for extra flavor. Spread the cream over the banana layer, and don’t forget to finish with dark chocolate curls or sprinkles for a beautiful and tasty touch.

Top Tip

Through making this Banoffee Pie Recipe with Caramel and Bananas Recipe countless times, I’ve gathered some practical tips that really make a difference—especially if it’s your first time.

Use room temperature butter: It blends better with the crushed biscuits, creating a crumbly but stable crust without clumps.
Continuous stirring for caramel: Don’t walk away! Stirring prevents burning and ensures a smooth, silky caramel every time.
Chill properly: Let the base and caramel chill between steps; it means cleaner slices and less mess when serving.
Make chocolate curls last minute: Do this right before serving so they look fresh and don’t melt into the cream or caramel.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I usually sprinkle a few extra chocolate curls and sometimes a dusting of cocoa powder on top for a little dramatic flair. If you want a fresh pop, some toasted pecans or walnuts add a lovely crunch and nutty contrast. A tiny drizzle of caramel sauce on each serving just ups the decadence factor.

Side Dishes

This pie stands beautifully on its own, but if I’m serving it at a gathering, I like to pair it with a simple fresh fruit salad or a cup of strong coffee or black tea to balance the richness.

Creative Ways to Present

For parties, I sometimes make mini banoffee pies in individual jars or ramekins. It’s perfect for portion control and looks adorable. You can also layer banana slices and caramel in clear glasses topped with whipped cream for a deconstructed take that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for up to 3 days if covered tightly with cling film or stored in an airtight container. Let the pie sit at room temperature for about 15 minutes before serving again for the creamiest texture.

Freezing

I don’t recommend freezing this pie because the texture of the bananas and cream changes after thawing, often becoming watery. If you want to prep ahead, freeze the biscuit base and caramel separately, then assemble fresh just before serving.

Reheating

Since the banoffee pie is best served chilled, reheating isn’t necessary. However, if your caramel hardens in the fridge, bringing the pie to room temperature for a little while softens it up nicely without losing that perfect set.

Frequently Asked Questions:

Can I make the caramel ahead of time?

Definitely! You can prepare the caramel a day before and keep it in an airtight container in the fridge. Warm it gently before spreading over the base so it’s easier to handle.

What can I use instead of double cream?

Heavy cream works well as a substitute, especially if you’re in the US. Just whip it until it holds soft peaks. For a lighter option, you could try mascarpone mixed with a little milk, though the texture will differ.

How do I prevent the bananas from browning?

Toss banana slices lightly in lemon juice right after slicing—they won’t brown as quickly and get a subtle fresh zing. Also, adding the sliced bananas just before serving helps keep them looking fresh.

Can I make this recipe gluten-free?

Yes! Swap out the digestive biscuits for gluten-free graham crackers or your favorite gluten-free crunchy biscuit. Just keep an eye on the butter quantity to get the right crumbly consistency.

Final Thoughts

Honestly, this Banoffee Pie Recipe with Caramel and Bananas Recipe feels like a little celebration every time I make it. The balance of buttery, sweet, creamy, and fresh textures is just unbeatable. Whether it’s a special occasion or you simply want to treat yourself and friends, I truly recommend giving this recipe a try—you’ll be rewarded with smiles and maybe even a few requests to make it again soon!