Banoffee pie is England’s gift to dessert lovers. Banana + toffee = banoffee. Genius.
Buttery crust. Gooey dulce de leche. Fresh bananas. Fluffy cream. No baking. 20 minutes. One bite. You’ll understand the hype.
Step-by-Step Instructions
Make the Crust
Mix graham crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish.
Refrigerate while preparing filling.
Add the Toffee Layer
Spread dulce de leche evenly over the crust. Sprinkle with salt if desired. Refrigerate 15 minutes.
Add Bananas
Slice bananas. Arrange them over the toffee layer.
Make Whipped Cream
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Top and Chill
Spread or pipe whipped cream over bananas.
Garnish with chocolate shavings or cocoa powder.
Refrigerate at least 2 hours before serving.
Serve
Slice cold. Eat immediately (bananas brown quickly).
Summary
Prep Time: 20 minutes | Chill Time: 2+ hours | Total Time: ~2.5 hours
Yield: 8-10 servings
Difficulty: Easy
Storage Notes
Best Fresh:
Bananas brown quickly. Eat within 24 hours for best appearance and flavor.
Make Ahead:
Prepare crust and toffee layer up to 3 days ahead. Add bananas and cream the day of serving.
Pro Tip:
- Can’t find dulce de leche? Boil an unopened can of sweetened condensed milk in water for 3 hours. Cool before opening.
