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 (1x 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 irresistible about the rich layers in this Banoffee Pie Recipe with Caramel and Bananas Recipe. It’s creamy, gooey, and perfectly balanced between sweet and fresh—a dessert that feels like a warm hug every time you take a bite.

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 have to admit, banoffee pie is one of my all-time favorite desserts—not just because it tastes fantastic, but it’s one of those recipes that’s surprisingly easy to pull together with ingredients you probably already have on hand.

Perfect balance of textures: Crunchy biscuit base, silky caramel, soft bananas, and fluffy cream come together beautifully.
Simple ingredients: You can make this with pantry staples without any fancy gadgets or hard-to-find items.
Great for gatherings: It’s a guaranteed crowd-pleaser that looks as good as it tastes.
Customizable to your taste: Add chocolate, a splash of vanilla, or even a dash of citrus to make it yours.

Ingredients & Why They Work

This Banoffee Pie Recipe with Caramel and Bananas Recipe shines because of its simple, every-day ingredients—all playing their part to create that unforgettable flavor combination.

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: The classic biscuit base gives a sturdy, slightly sweet foundation with a gentle crunch. If you’re in the U.S., graham crackers can work here too.
Unsalted butter: Melting this into the crushed biscuits binds everything perfectly and adds richness without overwhelming the other flavors.
Salt: Just a pinch enhances the sweetness and balances the overall flavor profile.
Butter (for caramel): Adds creaminess and helps develop that luscious caramel texture when heated with sugar and condensed milk.
Dark brown sugar: Gives the caramel a deep, molasses flavor that’s more complex than plain white sugar.
Condensed milk: It’s the star for that sticky, dreamy caramel—you can’t skip this!
Bananas: Fresh and ripe bananas add natural sweetness and a soft texture that complements the caramel.
Double cream: Whipping the cream creates a light, airy topping that adds a cool contrast to the rich layers below.
Dark chocolate: I love shaving some on top to give a slightly bitter edge to balance the sweetness; sprinkles or cocoa powder work too.
Vanilla extract and icing sugar (optional): These perk up the cream if you want to add another layer of flavor, but don’t worry if you don’t have them.

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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’m a big fan of tailoring this pie to whatever mood I’m in or what I have available. Sometimes I swap the digestive biscuits for oat cookies for a nuttier flavor, or add a splash of rum to the caramel for a grown-up twist. It’s all about making it feel like your own.

Variation: Once, I dusted cinnamon over the whipped cream, and it gave the pie a warm, spicy note that paired beautifully with the bananas.
Dairy-Free Twist: I’ve tried coconut cream instead of double cream for a vegan-friendly version, and it was surprisingly luscious.

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: Crafting the Perfect Biscuit Base

Start by crushing your digestive biscuits until they’re fine but still have a bit of texture—this gives a nice bite. I usually pop them in a zip bag and bash them gently with a rolling pin. Mix the crushed biscuits with melted unsalted butter and a pinch of salt, then press the mixture firmly into the base of a removable 23cm flan tin. Using the back of a spoon helps smooth it out nicely. If you have the time, chilling the base for about 30 minutes helps it set really well so it won’t crumble when you cut into the pie.

Step 2: Making the Luxurious Caramel

In a small non-stick saucepan, melt the butter and dark brown sugar over low heat, stirring constantly so nothing burns. Once the sugar dissolves fully and the mixture looks smooth, add the condensed milk. Now crank the heat to medium and keep stirring as the caramel bubbles rapidly for about a minute. You’re aiming for it to thicken and develop a golden, glossy color. Keep an eye on it—caramel can turn quickly from perfect to burnt!

Step 3: Assembling the Pie

Spoon the warm caramel evenly over your biscuit base and smooth it out with a spatula. Then pop the pie in the fridge and let it chill for at least 1 hour so the caramel sets up firm but still soft.

Step 4: Topping It Off

Slice your bananas and arrange them over the caramel layer. If you want to keep the bananas looking fresh, toss them in a little lemon juice first—that tang adds a lovely brightness too. Whip your double cream—if you have vanilla extract and icing sugar, add those before whipping for a slightly sweeter, more flavorful cream. Spread the cream over the bananas gently, then finish with dark chocolate shavings for that elegant final touch.

Top Tip

Over the years, I’ve learned that the secret to a flawless banoffee pie is patience, especially with chilling times. Letting each layer set properly makes a world of difference in texture and flavor.

Chill the base: Don’t skip this step. Press firmly and let it chill so it stays crisp and doesn’t crumble when you slice it.
Stir constantly: When making the caramel, keep stirring to avoid burning and get that smooth golden color.
Use ripe but firm bananas: Overripe bananas get mushy quickly, so pick ones with good color and firmness.
Whip cream just right: Aim for soft peaks, not stiff, for a light, airy topping that melts in your mouth.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I keep it simple with dark chocolate curls because they add a nice contrast in flavor and a bit of drama, but you could also dust some cocoa powder or even sprinkle crushed nuts for crunch. A few mint leaves on top can brighten up the look and add a fresh aroma too.

Side Dishes

This banoffee pie pairs perfectly with a hot cup of coffee or black tea, especially when you want to balance out the sweetness. For an extra indulgent touch, I sometimes serve it alongside a scoop of vanilla ice cream or salted caramel gelato.

Creative Ways to Present

For celebrations, I’ve transformed this pie into mini individual servings using small jars or ramekins, layering the biscuit crumbs, caramel, bananas, and cream for a cute and portable treat. Another fun idea is to drizzle extra caramel sauce over the cream just before serving for that “wow” factor.

Make Ahead and Storage

Storing Leftovers

Leftover banoffee pie is best kept covered in the fridge. I like to use a cake dome or plastic wrap to protect it from fridge odors. It holds up well for 2-3 days, but the banana slices can brown a bit, so try to enjoy it sooner rather than later.

Freezing

I haven’t found freezing works great for this recipe because the bananas get mushy after thawing, so I recommend enjoying it fresh or at most refrigerated leftovers. If you want to prepare in advance, make the base and caramel ahead and keep the bananas and cream separate until serving.

Reheating

Since this pie is served cold, reheating isn’t really needed or advised. If you want the caramel a little softer, simply let the pie sit at room temperature for 15-20 minutes before serving.

Frequently Asked Questions:

Can I use another type of biscuit for the base?

Absolutely! Digestive biscuits are traditional, but graham crackers or even a mix of cookies like shortbread work well too. Just adjust the amount of butter to get the crust to bind well.

How do I stop bananas from browning on top?

Toss the banana slices in a little lemon juice before adding them to the pie. The acidity slows down oxidation and keeps them looking fresh and tasty.

Can I make the caramel ahead of time?

Yes, you can prepare the caramel a day ahead and keep it refrigerated. Before assembling, warm it slightly so it spreads smoothly.

What if I don’t have double cream?

Heavy cream is a great substitute if you’re in the U.S. Just whip until soft peaks form. Alternatively, coconut cream works well for a dairy-free option.

Final Thoughts

Every time I make this Banoffee Pie Recipe with Caramel and Bananas Recipe, I’m reminded why it’s such a classic—there’s a magic to the way caramel and bananas come together, wrapped in creamy whipped topping and a crunchy crust. I hope you enjoy making and sharing this as much as I do. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again!