Banoffee Pie

Name: Banoffee Pie
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: England
Ingredients: 10 oz (280 g) digestive biscuits (or graham crackers); 1/2 cup (115 g) unsalted butter, melted; 1 can (14 oz/397 g) sweetened condensed milk, label removed (or 1 can/13.4 oz/380 g dulce de leche); 3 ripe but firm bananas; 1 1/2 cups (360 ml) heavy/double cream, very cold; 2 tbsp confectioners' sugar; 1 tsp vanilla extract; 1 oz (30 g) dark chocolate (at least 50% cocoa), finely grated or curled

Banoffee Pie Say it: ban-OFF-ee PIE

By the Passport Plate editors. Published November 2, 2026.

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Banoffee pie is a much-loved English dessert with a crisp biscuit base, a thick layer of homemade toffee, sliced bananas, billowy whipped cream and a scattering of dark chocolate. The name blends 'banana' and 'toffee.' It is served chilled, often at birthdays, Sunday lunches and pub menus, and is closely associated with Jevington in East Sussex. Expect a creamy, buttery, banana-rich slice with a satisfying crunch.

Banoffee Pie

Pronounced ban-OFF-ee PIE

Serves: 8
Prep: 30 min
Cook: 2 hr 30 min
Total: 3 hr
Level: Easy

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk, soy. Check labels on packaged ingredients.

Ingredients

8 servings

For the base

10 oz (280 g)280 g (10 oz) digestive biscuits (or graham crackers)
1/2 cup (115 g)115 g (1/2 cup) unsalted butter, melted

For the toffee

1 can (14 oz/397 g) sweetened condensed milk, label removed (or 1 can/13.4 oz/380 g dulce de leche)

For the topping

3 ripe but firm bananas
1 1/2 cups (360 ml)360 ml (1 1/2 cups) heavy/double cream, very cold
2 tbsp confectioners' sugar
1 tsp vanilla extract
1 oz (30 g)30 g (1 oz) dark chocolate (at least 50% cocoa), finely grated or curled

Method

Make the toffee if not using dulce de leche. place the unopened condensed milk can in a deep saucepan, cover with water by 2 inches (5 cm), bring to a boil, then reduce to a gentle simmer. Cook for 2 1/2-3 hours, topping up with boiling water as needed to keep the can fully submerged. Remove the can and cool completely at room temperature before opening.
Crush the digestive biscuits to fine crumbs in a food processor or in a sealed bag with a rolling pin. Pour in the melted butter and mix until the crumbs are evenly moist and resemble wet sand.
Press the crumb mixture firmly and evenly over the base and up the sides of a 9-inch (23 cm) springform or deep pie dish. Chill in the fridge for about 30 minutes until firm.
Open the cooled condensed-milk caramel or ready-made dulce de leche and stir until smooth. Spread it over the chilled base in an even layer.
Peel and slice the bananas into rounds about 1/4 inch (6 mm) thick. Arrange them over the toffee layer, overlapping slightly.
In a large bowl, whip the cold cream with the confectioners' sugar and vanilla until soft peaks form. Pile the cream onto the bananas and spread it gently to the edges.
Finely grate the dark chocolate over the top. Chill the pie for at least 1 hour, preferably 3-4 hours, before slicing and serving.

Regional variants

Some modern versions use a chocolate biscuit base, a layer of chocolate ganache, or a drizzle of espresso or rum in the cream; salted caramel is also popular.

Cook's notes

Never let the water drop below the top of the can while simmering the condensed milk; top up with boiling water from a kettle.
Use bananas that are ripe but still firm so they hold their shape and do not release too much liquid.
For clean slices, dip a sharp knife in hot water and wipe it between cuts.

Serve with

Serve chilled with strong black coffee or tea.

Make ahead and storage

Assemble up to 4 hours ahead and refrigerate; leftovers keep covered in the fridge for 1-2 days, though the bananas darken.

Banoffee Pie