There's something irresistibly comforting about the combination of creamy caramel, fresh bananas, and crunchy biscuit base all wrapped up in one dessert. That’s exactly why I adore this Easy Banoffee Pie with Caramel and Bananas Recipe — it’s a sweet classic that’s surprisingly simple to throw together and always a crowd-pleaser.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy Banoffee Pie with Caramel and Bananas Recipe
- Top Tip
- How to Serve Easy Banoffee Pie with Caramel and Bananas Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy Banoffee Pie with Caramel and Bananas Recipe
Why You'll Love This Recipe
Let me share why this Easy Banoffee Pie with Caramel and Bananas Recipe has earned a permanent spot in my dessert rotation. It’s deceptively simple but packs so much flavor and texture — that sweet caramel, smooth cream, and fresh banana make it feel both indulgent and timeless.
- Quick and Easy: You don’t need any fancy equipment or baking skills to make this dessert shine.
- Minimal Ingredients: Use pantry staples and fresh bananas for a delicious treat without a long shopping list.
- Versatility: Perfect for casual family dinners, weekend treats, or even impressing guests on special occasions.
- Make-Ahead Friendly: It chills beautifully, so you can prepare it ahead of time and relax before serving.
Ingredients & Why They Work
Every ingredient here plays a key role in creating that perfect balance of crunch, creaminess, and sweetness. Plus, I’ve added some tips to help you pick the best versions and avoid common pitfalls.
- Digestive biscuits: These give the base a sandy, buttery crunch, but you can swap them for graham crackers if you're in the US. Just make sure they’re finely crushed so they bind well.
- Unsalted butter: Melted into the crushed biscuits, it holds the base together without overwhelming with salt.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Unsalted butter (for caramel): Creates a rich, creamy caramel that's not too salty.
- Dark brown sugar: Adds depth and that slightly molasses flavor essential to real caramel.
- Condensed milk: The secret to that luscious, thick caramel layer that everyone loves.
- Bananas: They bring freshness and that natural sweetness—just pick bananas that are ripe but not overly brown.
- Double cream: Whipped to fluffy perfection, it softens the intense sweetness of the caramel and pairs beautifully with the bananas.
- Dark chocolate: Optional but highly recommended for a little bitter contrast and pretty garnish.
- Vanilla extract and icing sugar (optional): These ramp up the cream’s flavor and sweetness—feel free to add or skip based on your taste.
Make It Your Way
One of my favorite things about this Easy Banoffee Pie with Caramel and Bananas Recipe is how adaptable it is. I usually stick to the classic, but every now and then, I like to tweak it for a new twist or to suit my guests.
- Variation: For a lighter version, I sometimes swap the digestive base for crushed oat cookies and use half the cream, mixing the rest with Greek yogurt for a tangier finish — it's surprisingly good!
- Dietary modifications: You can use coconut cream instead of double cream to make a dairy-free version, though the texture shifts a bit.
- Seasonal changes: In summer, I like to add a handful of fresh raspberries over the bananas for an extra pop of color and tartness.
Step-by-Step: How I Make Easy Banoffee Pie with Caramel and Bananas Recipe
Step 1: Build that buttery biscuit base
Start by thoroughly crushing your digestive biscuits — a food processor makes this effortless, but a rolling pin works too if you place them in a sealed bag. Mix the crumbs with melted unsalted butter and a pinch of salt until it has a sandy, wet-sand texture. Press the mixture firmly into the base of your 23cm removable-flan tin. I like to use the back of a spoon, pressing down with a bit of force to make sure the base holds together nicely. If you have time, pop it in the fridge for about 30 minutes — this really helps it set and keeps the layers neat later.
Step 2: Make that golden caramel magic
In a small, non-stick saucepan, gently melt your butter and dark brown sugar over low heat, stirring continuously so it all dissolves smoothly without burning. Once the sugar has completely melted and looks like a liquid syrup, pour in the condensed milk. Turn up to medium heat and stir constantly, letting the mixture bubble and thicken for about a minute. Watch for a golden hue and think smooth and glossy — that’s your cue it's ready. Don’t wander off because caramel can burn quite fast. Pour this luscious caramel over your biscuit base and spread it evenly. The smell alone will make you want to dive in instantly! Chill this for at least an hour so it can firm up beautifully.
Step 3: Top with bananas and cream
Slice your bananas evenly and arrange them in a single layer on top of the caramel. Here's a trick I’ve learned over the years: toss the slices in a little lemon juice if you want to stop them from going brown and add a subtle zesty contrast. Whip your double cream until it’s soft but holds its shape — think fluffy clouds rather than stiff peaks. If you like, gently fold in vanilla extract and sift in a little icing sugar for added sweetness. Spread this cream over the bananas generously, covering the entire pie.
Step 4: Add the final touches
To finish, I often shave some dark chocolate over the top using a vegetable peeler. It adds a lovely bittersweet crunch and makes the pie even more inviting. If chocolate’s not your thing, a light dusting of cocoa powder or some festive sprinkles also works great. Now, serve it up and watch your guests’ jaws drop!
Top Tip
Over the years, I’ve discovered a few tricks that make this Easy Banoffee Pie with Caramel and Bananas Recipe foolproof and extra delicious. If you keep these in mind, your pie will always come out just right and impressively smooth.
- Perfect base pressure: Press the biscuit mixture firmly but evenly to avoid cracks when slicing the pie later.
- Constant caramel stirring: Never leave the caramel unattended to prevent it burning or becoming grainy.
- Banana freshness hack: Toss banana slices in fresh lemon juice to keep them looking vibrant and prevent browning.
- Cream consistency check: Whip cream just until soft peaks form for a light, airy topping—not stiff or overbeaten.
How to Serve Easy Banoffee Pie with Caramel and Bananas Recipe
Garnishes
I usually keep it classic with some dark chocolate curls on top — they add a lovely contrast both visually and in flavor. Sometimes, I toss on a few toasted chopped nuts like pecans or walnuts for a bit of crunch. A dusting of cocoa powder or a light sprinkle of cinnamon can also be a nice finishing touch.
Side Dishes
A warm cup of coffee or a rich black tea pairs wonderfully with this pie. If you want something fruity on the side, a simple mixed berry compote or a scoop of vanilla ice cream can elevate the experience, turning it into a small dessert feast.
Creative Ways to Present
For celebrations, I’ve layered individual banoffee “pies” in small glasses — alternating biscuit crumbs, caramel, bananas, and cream — making them look really elegant and perfect for sharing. You can also pipe the whipped cream on top with a star nozzle for fancier plating.
Make Ahead and Storage
Storing Leftovers
Banoffee pie keeps beautifully in the fridge. I cover mine tightly with cling film or an airtight lid and it stays fresh for up to 3 days. The flavors actually meld and deepen after a day, so it tastes even better the next day.
Freezing
While I’ve tried freezing the assembled pie, the cream and bananas don’t hold up well — the texture can get a little watery after thawing. Instead, I recommend freezing leftover caramel separately if you have extra; just thaw gently and reheat before spreading.
Reheating
This pie is really best served chilled but if you want to warm up a slice slightly, let it sit at room temperature for about 10-15 minutes. Avoid microwaving as the cream and bananas can separate and get mushy.
Frequently Asked Questions:
Absolutely! You can prepare the caramel a day ahead and store it in an airtight container in the fridge. When ready to use, gently warm it slightly to soften before spreading over the biscuit base.
Tossing the sliced bananas in a little lemon juice right after slicing helps prevent browning and adds a subtle fresh tang that balances the sweetness of the pie.
Yes! Digestive biscuits are traditional, but graham crackers, shortbread, or even crushed ginger snaps can work. Just adjust the butter amount to get that perfect sandy consistency for pressing.
You can swap double cream with coconut cream and butter with dairy-free alternatives like margarine. Keep in mind this might change the flavor and texture slightly, but it’s a delicious alternative for those with dietary restrictions.
Final Thoughts
This Easy Banoffee Pie with Caramel and Bananas Recipe has been one of my go-to desserts for as long as I can remember. There’s just something about how effortlessly it comes together and how deeply satisfying every bite is that keeps me coming back. I hope you enjoy making it as much as I do — it’s a lovely way to treat yourself or delight friends without fuss. Trust me, once you try it, you’ll have a new favorite pie to share!
Print
Easy Banoffee Pie with Caramel and Bananas Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
A classic British dessert featuring a crunchy biscuit base, rich caramel filling, sliced bananas, and a generous topping of whipped double cream, finished with dark chocolate shavings for an indulgent treat.
Ingredients
For the base:
- 200 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- ½ teaspoon Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk (1 tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml Double cream, whipped
- 10 g Dark chocolate
Optional:
- 2 teaspoon Vanilla extract
- 2 tablespoon Icing sugar
Instructions
- Prepare the base: Mix the crushed digestive biscuits with the melted butter and salt until well combined. Press the mixture firmly into a 23cm removable base flan tin using the back of a spoon. If time allows, chill the base for 30 minutes to set.
- Make the caramel: In a small non-stick saucepan over low heat, combine the butter and dark brown sugar. Stir continuously until melted and the sugar has dissolved into a liquid. Add the condensed milk, increase the heat to medium, and stir constantly as the caramel bubbles rapidly for about 1 minute. The mixture should thicken and turn golden.
- Assemble the base and caramel: Spoon the thickened caramel evenly over the biscuit base and smooth the top. Chill in the refrigerator for at least 1 hour to allow the caramel to set.
- Add toppings: Arrange the sliced bananas evenly over the chilled caramel layer. Whip the double cream until it holds soft peaks, optionally adding vanilla extract and icing sugar before whipping. Spread the whipped cream over the bananas.
- Finish and serve: Garnish with dark chocolate shavings made by using a vegetable peeler on the chocolate block. Serve immediately for a delicious banoffee pie.
Notes
- You can substitute digestive biscuits with graham crackers or other dry biscuits; adjust butter quantity to achieve the correct sandy texture.
- Toss bananas in a little lemon juice to prevent browning and add a slight tangy flavor.
- Whip double cream until firm but still soft and floppy to maintain a smooth texture.
- Adding vanilla extract and icing sugar to the cream before whipping enhances flavor but is optional.
- Chocolate shavings add a nice finishing touch, but you can use sprinkles or cocoa powder as alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
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