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Banoffee Pie

A delicious no bake pie made with stovetop toffee, sliced bananas, homemade whipped cream and a biscuit crust. Absolutely delicious!
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Course: Dessert
Cuisine: British
Keyword: banoffe, pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Servings: 8 people
Calories: 424kcal
Author: Farah Abumaizar


For the crust:

  • 12 lotus biscuits 75 g
  • 5 digestive biscuits or 6 graham crackers (75g)
  • OR use all digestive biscuits or graham crackers, 150 g (5 ounces)
  • 1/3 cup melted butter 75 g
  • pinch of cinnamon

For the filling:

  • 1 can sweetened condensed milk 15oz, 400g
  • 1/4 cup dark brown sugar 50g
  • 1/4 cup butter 1/2 stick, 50 g

For topping:

  • 2 bananas, sliced
  • 1 cup heavy whipping cream 250 ml
  • 2 tbsp icing sugar
  • 1 tsp vanilla
  • cocoa powder or flake chocolate


For the crust:

  • Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.
  • Stir the crumbs with melted butter and cinnamon until well moistened and press into the base of an 8 or 9 inch pie pan. Chill for at least 15-20 minutes until set and cold.

Make the filling:

  • Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined. Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens. Remove from heat and pour into chilled crust. Place in fridge for an hour or so until set.

For topping:

  • With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.
  • Top the toffee with the sliced bananas (optional, toss with a squeeze of lemon juice to prevent browning before placing them on pie), then generously with the whipped cream. Garnish with flake chocolate or cocoa powder and store in fridge until ready to serve.


For FAQ and recipe substitutions, check the post above.
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Calories: 424kcal