Name: Easy Banoffee Pie 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; 2 tsp Vanilla extract; 2 tbsp Icing sugar

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.

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 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.

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 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.

📝

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

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

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: 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:

Can I make the caramel ahead of time?

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.

What’s the best way to prevent bananas from browning?

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.

Can I use a different biscuit base?

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.

Is it possible to make this recipe dairy-free?

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!