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Banoffee Pie

Banoffee Pie | browneyedbaker.com #recipe #pie

Two years ago, my mom and I took my sister to New York City to celebrate her 30th birthday. We saw Wicked, did some shopping, went to Ground Zero, spent a morning at a spa, and, most importantly… we ate. We ate a lot. For one of our dinners, we took the suggestion from Maggie of Three Many Cooks and went to Co Pane in Chelsea, which is a Jim Lahey restaurant. To say that their pizza is phenomenal is a massive understatement; we ordered three different pizzas and devoured them. Our only misstep was stuffing ourselves so full of pizza that we had absolutely zero room for dessert. I cursed my pizza-eating self every time a waiter walked by to bring a slice of their legendary banoffee pie to another table.

Banoffee Pie | browneyedbaker.com #recipe #pie

I have dreamt about that pie ever since. Believe it or not, I had never even heard of banoffee pie before spying that menu, and then I became totally obsessed with it.

Their version was made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream and topped with chopped hazelnuts. I made the exact same version except that I topped mine with chopped peanuts because, well, I feel like peanuts belong with bananas and caramelized sweet milk. Also, I can’t quit peanuts and peanut butter. You know this.

Banoffee Pie | browneyedbaker.com #recipe #pie

I tend to be pretty “meh” about whipped cream toppings, but oh my, coffee whipped cream is a whole different ball game. It puts this pie way over the top and I totally won’t judge you if you just stand in the kitchen and eat it with a spoon.

Just be sure to eventually grab a fork and dig into this beauty. It may have taken me a couple of years to recreate it, but the wait was definitely worth it. Turns out, I was right to have been craving it all these years!

Banoffee Pie | browneyedbaker.com #recipe #pie

One year ago: Oreo Cheesecake Icebox Cake and Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Two years ago: Bacon and Cheese Easter Bread
Three years ago: Peanut Butter Snickers Cookies

Banoffee Pie Recipe

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

A graham cracker crust filled with sliced bananas and dulce de leche, topped with coffee whipped cream.

Ingredients:

For the Graham Cracker Crust:
9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and still warm

For the Filling:
3 bananas, peeled and sliced ¼-inch thick
14 ounces, dulce de leche

For the Coffee Whipped Cream:
1½ cups heavy cream
1½ teaspoon instant espresso powder
½ cup powdered sugar
1 teaspoon vanilla extract

To Garnish:
Chopped peanuts
Shaved chocolate

Directions:

1. Preheat oven to 325 degrees F.

2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the graham cracker and sugar mixture. Once you are done, all of the dry ingredients should be moistened and it should look like wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.

3. Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.

4. Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

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63 Responses to “Banoffee Pie”

  1. Justine on April 3, 2014 at 12:20 am

    So happy I came across this recipe! Typically my family does a banana creme pie for Easter dessert but I think this just might take its place this year! Thanks you :)

    Reply

  2. Renee Hedden on April 3, 2014 at 12:53 am

    You always write about such interesting places to eat, I was wondering if you have any recommendations for Washington, D.C.?

    Reply

    • Michelle on April 7th, 2014 at 10:47 pm

      Hi Renee, I’ve visited DC a ton, as my husband used to live near there. Are there any specific areas you’re looking for? We didn’t eat downtown really, but I definitely recommend the Baked and Wired cupcake shop in Georgetown!

      Reply

  3. Geraldine on April 3, 2014 at 1:13 am

    Looks fabulous! I’ve never put a coffee flavoured cream on my banoffee before – I’ll try it! Interesting to hear that it’s not a common dessert in the US (?). It’s pretty common, and on nearly every menu, in Ireland (where I’m from!). My aunt makes it every time she has an event!

    Reply

  4. Hari Chandana on April 3, 2014 at 1:41 am

    Looks divine!!

    Reply

  5. Ana on April 3, 2014 at 2:08 am

    I’ve never heard of banoffee pie before today, either. Apparently (Wikipedia says), it’s an English dessert. Your peanut version looks delicious and I will definitely making this in the near future.

    Reply

  6. Averie @ Averie Cooks on April 3, 2014 at 2:34 am

    Your pie looks amazing! i love banoffee pie so much! I made a peanut butter-inspired version and put it in my first cookbook! I loved that pie :) Yours makes me crave it so badly! Pinneed

    Reply

  7. Chris on April 3, 2014 at 6:38 am

    This sure looks good. I just have one question what can we substitute the graham crackers with as we don’t have these crackers where we live? Thanks

    Reply

    • Lynne on April 3rd, 2014 at 10:20 am

      Do you have “Snap Jacks”? I’ve read that the honey flavor is a close substitute.

      Reply

    • Michelle on April 7th, 2014 at 10:50 pm

      Hi Chris, Digestives is a pretty common substitute, if you have them.

      Reply

  8. Laura @ Lauras Baking Talent on April 3, 2014 at 6:46 am

    I have never heard of this type of pie before either but it looks absolutely amazing! Dulce de Leche and bananas…with graham crackers looks absolutely amazing. Thanks for sharing.

    Reply

  9. Eleanna on April 3, 2014 at 7:06 am

    Oh gosh, I really can’t afford to even look at these yummy photos! I love Dulce de Leche anything and Banoffe pie is one of my favorites! We don’t have graham crackers in Greece; is it okay to replace them with digestives?

    Reply

    • Michelle on April 7th, 2014 at 10:50 pm

      Hi Eleanna, Yes, you can use digestives. Enjoy!

      Reply

  10. Chloe @ foodlikecake on April 3, 2014 at 7:23 am

    This looks amazing! I love the banana and dulche de leche :-)

    Reply

  11. Haley @ Sugar Bloom on April 3, 2014 at 7:27 am

    I love banoffee pie, and yours looks great! I always wondered if it stood for “banana-toffee” or “banana-coffee” haha…

    Reply

  12. Marie @ Little Kitchie on April 3, 2014 at 7:30 am

    Drooling over this! LOVE Banoffee pie!!

    Reply

  13. wendyworldly on April 3, 2014 at 7:32 am

    I live in Oz where we have no graham crumbs and I use Marie or Granita biscuits. The amt of butter you need to add varies as each type of biscuit is different.

    Reply

  14. Lisa @ Simple Pairings on April 3, 2014 at 7:58 am

    This post makes me laugh because all too often, I find myself in the same position. Too much dinner, and not enough room for dessert. Such a predicament! Your recreation of the pie looks fantastic, though. Looks like the perfect sunny afternoon dessert – it reminds me of summer! :)

    Reply

  15. jennifer on April 3, 2014 at 8:02 am

    What is espresso powder and where would I buy it?

    Reply

    • Yvonne on April 4th, 2014 at 6:26 pm

      King Arthur makes a fine espresso powder. Also look on Amazon.

      Reply

  16. Mariam on April 3, 2014 at 10:00 am

    Can I make this in advance and put it in the fridge like say a 6 hours before.?

    Reply

    • Michelle on April 7th, 2014 at 10:51 pm

      Hi Mariam, Yes, definitely!

      Reply

  17. Lynne on April 3, 2014 at 10:22 am

    Wow, this looks great. I have just sworn off making anymore sweets, and then you post this! I’ll have to make it and bring it to work so I don’t eat the whole thing.

    Reply

  18. marcie on April 3, 2014 at 10:54 am

    I’ve heard of banoffee pie but I’ve never had it — just the sound of coffee whipped cream alone would make me try it! This looks incredible, and I’m pinning to try.

    Reply

  19. Mia on April 3, 2014 at 11:16 am

    This looks tasty – and so simple! Sounds like a great thing to whip together when expecting guests (as I am this weekend).

    Reply

  20. Lauren on April 3, 2014 at 11:53 am

    Ahhhh I LOVED my 30th birthday trip!! NOW if I could only get you back to NYC more often ;)

    Reply

  21. mina on April 3, 2014 at 12:25 pm

    Ahhh it looks amazing!!! do you have a dulce de leche recipe that I can use? thank you soooooo much

    Reply

    • Michelle on April 7th, 2014 at 10:53 pm

      Hi Mina, I don’t, I just buy jars of dulce de leche at the store.

      Reply

  22. The Macadame on April 3, 2014 at 1:12 pm

    I have always wanted to try Banoffee Pie – this looks so light, sweet and fluffy! Can’t wait to try!!! How GOOD is the food in NYC – I ate my way through the city for 2 weeks!
    The Macadame. xx
    http://www.creamstop.com

    Reply

  23. Melissa @ Treats With a Twist on April 3, 2014 at 1:14 pm

    Coffee whipped cream?! Kill me now!

    Reply

  24. TeoBucatar on April 3, 2014 at 1:20 pm

    WOW it looks so delicious and yummy! Love your pictures!

    Reply

  25. Katrina @ Warm Vanilla Sugar on April 3, 2014 at 3:27 pm

    Banoffee pie is one of my favorites. Love this!

    Reply

  26. Shannon in Alaska on April 3, 2014 at 3:34 pm

    I became obsessed with banoffee pie after my trip to Ireland in 2005. I am loving your spin with peanuts & espresso cream! Next time you make this, definitely get your hands on some mcvitties digestive biscuits for the crust. More…. .. Muchness to them than grahams… nuttier and chewier and grahamier. In fact, I use them almost exclusively in place of grahams for crusts now.

    Love your blog! Give loves to the furry kids!

    Reply

  27. Rachel on April 3, 2014 at 3:45 pm

    Where do you get your espresso powder, and/or what kind do you use? I have had a hard time finding real espresso powder.

    Reply

    • Margaret Smith on April 3rd, 2014 at 4:19 pm

      Look at the the resources and tools of the trade and you will find the espresso powder.

      Reply

  28. Angelyn @ Everyday Desserts on April 3, 2014 at 4:11 pm

    ahhhh, that coffee whipped cream looks incredible! the whole pie looks incredible!!

    Reply

  29. Margaret Smith on April 3, 2014 at 4:16 pm

    I made me own version of this at home except we call it freezer pie. All you do is take a grahm cracker crust and put it in a pie dish. Then you make chocolate mouse and spread it inside. you stick in the frezer and while it chills you make whipped cream! After you spread the wipped topping on, and presto, a freezer pie!

    Reply

  30. Crystal | Apples & Sparkle on April 3, 2014 at 4:46 pm

    Wow, this looks sooo yummy! I’ve always been intrigued by this pie, never had it though. Thank you for sharing. : )

    Reply

  31. tamsinamy on April 3, 2014 at 5:31 pm

    I seriously just want to shove my face through the screen right now..

    http://www.tamsinamy.blogspot.co.uk

    Reply

  32. Laura (Tutti Dolci) on April 3, 2014 at 5:48 pm

    What an incredible pie, love the dulce filling and that coffee whipped cream!

    Reply

  33. Tracy | Pale Yellow on April 3, 2014 at 8:13 pm

    I’ve been craving pie lately, this one is calling my name! Next time you come to New York, make sure to hit up Four and Twenty Blackbirds; the pie is so good!

    Reply

  34. Meriem @ Culinary Couture on April 3, 2014 at 10:59 pm

    This looks and sounds absolutely delicious!

    Reply

  35. Mary An on April 4, 2014 at 8:12 am

    Hello. Thank you very much for sharing this recipe. I made it today and it was so good! I’m sharing it in my blog.

    Reply

  36. Helen @ the crispy crouton on April 4, 2014 at 12:01 pm

    I hadn’t realised that Banoffee Pie was an English dessert until I read the comments above. I live in England and its one of my all-time favourite desserts but I thought it was an American thing! Anyway your version looks delicious – I haven’t tried it with coffee flavour cream before but it looks and sounds great . In England we don’t have Graham Crackers – we use Digestive Biscuits which I believe are the same thing.

    Reply

  37. Susan Gurvey on April 4, 2014 at 5:09 pm

    where do i get dulce de leche or do i make it

    Reply

    • Michelle on April 7th, 2014 at 11:02 pm

      Hi Susan, I buy it at the store, either in the baking aisle or the Hispanic foods section.

      Reply

  38. Natalie R on April 4, 2014 at 6:50 pm

    I am a huge fan of cream pies and decided that this one couldn’t wait (it looked too good), so I decided to make it last night. It was very yummy! A little sweet (probably the dulce de leche) but the bananas definitely helped lessen that sweetness.

    Well… it spent the night in the fridge, and when I took a bite today – WOW! Amazing, delicious, not too sweet, and the espresso whipped cream just exploded with great flavor. Must have settled in the fridge while the dulce de leche and bananas infused. A keeper to add into my recipe binder – thanks Michelle!

    Reply

  39. Paule on April 6, 2014 at 3:34 pm

    Michelle……This looks awesome ……what kind of dulce de leche to you buy …might be hard to find here in rural america!! Thanks for any help…
    Look forward to your emails every morning!!

    Reply

    • Michelle on April 8th, 2014 at 10:22 am

      Hi Paule, I have bought the Nestle brand, as well as a local product here in Pittsburgh. You could always order it online from Amazon, as well!

      Reply

    • Kathy on April 9th, 2014 at 4:57 pm

      You can also easily make your own, but it does take a little time. Just take a can of sweetened condensed milk, poke a few holes in the top and place it in a saucepan filled with enough water to come just a bit below the top edge of the can. Bring the water to a boil, then reduce the heat and let it simmer for 3-4 hours, adding water as needed. The longer it simmers, the thicker it gets. Open the can and pour the contents into a bowl and whisk until smooth.

      Reply

  40. vampire on April 7, 2014 at 12:08 am

    today’s project

    Reply

  41. jen on April 7, 2014 at 6:24 am

    Ha, apparently I wasn’t the only Brit heading over to Wiki to check because they can’t believe banoffee isn’t an American creation (now we know!). I guess it just looks so much like the cream pies you only really run across in the States that everyone assumed it was the same kind of thing? And I’ve eaten in my share of American diners over the years and somehow never noticed this never appeared on any of the menus!

    It’s one of those things they serve everywhere over here, and yet I’ve never come across it having a coffee flavoured cream before (although that is in the original recipe apparently?).

    Reply

  42. Louise on April 8, 2014 at 8:10 pm

    Hey I am about to make this recipe, with regards to the heavy cream the recipe says 1 1/2 but doesn’t specify other than that. I assume its cups but would be grateful if you could clarify,
    Thanks!

    Reply

    • Michelle on April 9th, 2014 at 9:47 pm

      Hi Louise, My apologies for the error, yes, it is 1.5 cups.

      Reply

  43. Kathy on April 9, 2014 at 1:46 pm

    Ok- this is a new family favorite! I made this for dessert last Friday night, and everyone loved it! What a great flavor combination! I got lazy, though, and just sprinkles the top with Goobers! Thanks for all the yummy recipes! I’ve yet to be disappointed!

    Reply

  44. karen on April 14, 2014 at 6:30 am

    Hello new to baking and i tried this recipe out and it was delish. When I went to cut it there was a pool of liquid at the bottom of the pie. What did I do wrong?

    Reply

    • Michelle on April 16th, 2014 at 12:59 pm

      Hi Karen, Either your bananas broke down (highly unlikely unless they were super, super ripe), or your whipped cream wasn’t stiff enough and started to weep. However, neither one would be likely unless it had been sitting in the refrigerator for a day or so.

      Reply

  45. Librarian Lavender on April 23, 2014 at 8:30 am

    This looks so delicious! I can’t wait to try this recipe! I bet my friends will love it.

    Reply

  46. Heidelind on June 2, 2014 at 8:17 pm

    It’s unreal how tasty this is. And super easy and fast. Wonderful!!!

    Reply

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