Banoffee Pie Recipe

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

A slice of banoffee pie on a white plate, view from the side.

Banoffee pie is a traditional English dessert made from bananas, cream, toffee (or dulce de leche), a biscuit base, and sometimes coffee and/or chocolate.

The name is derived from the combination of ingredients: bananas + toffee = banoffee! This same word is used to refer to any dessert with that combination; in this instance, we’re making pie :)

This particular version is fashioned over the legendary pie served at Jim Lahey’s now-closed Co Pane restaurant in the Chelsea neighborhood of New York City. The only difference is that the restaurant’s is topped with chopped hazelnuts instead of peanuts.

Overhead photo of banoffee pie in white pie plate.

Dulce de leche vs sweetened condensed milk

The original English version of banoffee pie calls for making your own dulce de leche (which is sometimes referred to as “toffee” in this instance), but I think a jar of dulce de leche is just as delicious and way less work.

However, if you wish to make your own, you need to boil an unopened can of sweetened condensed milk. For detailed instructions, see this post from Serious Eats.

Pressing graham cracker crust into pie plate and topped with banana slices.

Topping and serving options

While the coffee whipped cream is absolutely divine, you can definitely adapt this to suit your tastes.

  • Plain homemade whipped cream will work just as well!
  • You can use whipped topping if you’re in a pinch.
  • Chopped nuts of any kind, or omit them entirely.
  • Chocolate shavings, a chocolate drizzle, or just plain!

Spreading dulce de leche over sliced bananas in pie crust.

Make-ahead tips

There are multiple points at which this pie can be assembled ahead of time:

  • The Crust: Cover the crust-lined pie plate tightly and freeze for up to 3 months.
  • Fully Assembled Pie: The pie can be made completely and refrigerated, uncovered, 1 day in advance.
  • I do not recommend freezing the pie, as the bananas can become soggy and wet when thawed.

Making coffee whipped cream in glass bowl, then spreading it on top of pie.

More delicious cream-style pies

Is there anything better than a luscious pie topped with a pile of billowy whipped cream on top?!

Half of banoffee pie in a pie plate.

If you make this banoffee pie and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Banoffee Pie Recipe

Servings 8 servings
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Course: Dessert
Cuisine: American
Author: Michelle

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

Ingredients:

For the Graham Cracker Crust:

  • 2
    cups
    graham cracker crumbs
    ((approximately 14 whole graham crackers))
  • cup
    light brown sugar
  • ½
    cup
    unsalted butter
    (melted)
  • Pinch
    salt

For the Filling:

  • 3
    bananas
    (peeled and sliced ¼-inch thick)
  • 14
    ounces
    dulce de leche

For the Coffee Whipped Cream:

  • cups
    heavy cream
  • teaspoons
    instant espresso powder
  • ½
    cup
    granulated sugar
  • 1
    teaspoon
    vanilla extract

To Garnish:

  • Chopped hazelnuts or peanuts
  • Shaved chocolate

Directions:

  1. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.

  2. Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.

  3. Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric mixer, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. 

  4. Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Recipe Notes:

  • Crust - You can substitute other types of crackers/biscuits or use other alternatives like Oreo, chocolate graham cracker, etc.
  • Dulce de Leche - I use canned dulce de leche for this pie, but if you wish to make your own, you need to boil an unopened can of sweetened condensed milk. For detailed instructions, see this post from Serious Eats.
  • Coffee Whipped Cream - You can substitute plain homemade whipped cream; see the post above for other topping options.
  • Make-Ahead - You can make prepare the graham cracker crust, cover and freeze the pie plate for up to 3 months. The entire pie can be assembled 1 day in advance. I do not recommend freezing this pie.
Nutritional values are based on one serving

Nutrition:

Calories: 386kcal
Fat: 26g
Saturated fat: 15g
Cholesterol: 79mg
Sodium: 123mg
Potassium: 244mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 20g
Protein: 3g
Vitamin A: 905%
Vitamin C: 4.1%
Calcium: 48%
Iron: 0.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Lauren Grant.