Easy Banoffee Pie with Coffee Whipped Cream
Featuring a from-scratch, no-bake graham cracker crust, sliced bananas, dulce de leche, and coffee whipped cream, each bite of banoffee pie is the perfect balance of sweet and salty. This creamy pie is quick and simple to make (no oven required!) – and always steals the show!
If you are a fellow pie-lover, check out some of my favorite creamy pies for holidays, special occasions, or a “just because” weeknight dessert:
- French Silk Pie
- Lemon Meringue Pie
- Homemade Coconut Cream Pie
- Sweet Potato Pie and Pumpkin Pie
- Creamy Peanut Butter Pie
What is Banoffee Pie?
If you aren't familiar with banoffee pie, you're in for a treat. Banoffee pie is a traditional English dessert made with a digestive biscuit base, bananas, cream, toffee (or dulce de leche), and occasionally coffee or chocolate.
The name "banoffee" comes from the combination of ingredients: bananas + toffee = banoffee! Banoffee can be used to refer to any dessert with that flavor combination – in today's instance, we're making pie.
This particular recipe for banoffee pie comes from the legendary pie served at Jim Lahey's now-closed Co Pane restaurant in New York City. The only difference is that the restaurant's version is topped with chopped hazelnuts instead of peanuts.
Three Main Components
Unlike most traditional baked pie recipes, banoffee pie is a no-bake recipe that comes together quickly and easily.
There are three layers to love:
- Graham Cracker Crust: A thick, buttery graham cracker crust is the pie base. Instead of classic graham crackers in the crust, try chocolate graham crackers, use other types of crackers/biscuits, or make an Oreo cookie crust.
- Filling: Top sliced bananas with a jar of dulce de leche for the creamy pie filling. For best results, use ripe but not too ripe bananas (yellow with just a couple of brown spots).
- Whipped Cream: I like adding espresso powder to homemade whipped cream for something extra. If you’re not a fan of coffee, omit the espresso powder for classic whipped cream.
Dulce de leche vs. sweetened condensed milk
It's important to note that the original English version of banoffee pie calls for homemade dulce de leche (often referred to as "toffee"), but I took a shortcut. If you'd like to make your own dulce de leche, boil an unopened can of sweetened condensed milk.
For detailed instructions, see this post from Serious Eats.
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Topping and serving options
No banoffee pie is complete without a fun garnish! Try any or all of these pie toppings:
- Your favorite kind of chopped nut
- A sprinkle of mini chocolate chips
- Chocolate shavings or curls
- A drizzle of chocolate sauce or salted caramel
Make-ahead tips
Banoffee pie is a great make-ahead recipe and can be assembled in advance (a wonderful dinner party dessert). There are two options for making banoffee pie ahead of time:
- Crust: Make the crust, tightly cover the crust-lined pie plate, and freeze for up to 3 months. When ready to assemble, let the crust come to room temperature and continue with step 2.
- Fully Assembled Pie: Make the pie and refrigerate it uncovered, up to 1 day in advance. I do not recommend freezing the entire pie as the bananas become soggy and wet when thawed.
If you love bananas, try these recipes:
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! ❤️️
Banoffee Pie Recipe
Ingredients
For the Graham Cracker Crust:
- 2 cups (198 g) graham cracker crumbs, (approximately 14 whole graham crackers)
- ⅓ cup (71 g) light brown sugar
- ½ cup (113 g) 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:
- 1½ cups (340 ml) heavy cream
- 1½ teaspoons instant espresso powder
- ½ cup (99 g) granulated sugar
- 1 teaspoon vanilla extract
To Garnish:
- Chopped hazelnuts or peanuts
- Shaved chocolate
Instructions
- 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.
- Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas using an offset spatula or back of a spoon.
- 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 hand mixer or stand mixer with whisk attachment, 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, until still peaks form (the cream should look billowy and there should be distinct trails left by the whisk in the whipped cream).
- 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.
Notes
- Crust – You can substitute other types of crackers/biscuits or use other alternatives like Oreos, chocolate graham crackers, etc.
- Bananas – For best results, use ripe but not too ripe bananas (yellow with just a couple brown spots).
- 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.
- Instant Espresso Powder – Some grocery stores carry it, but I usually buy the King Arthur Flour jar.
- 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.
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.
Wow, this looks sooo yummy! I’ve always been intrigued by this pie, never had it though. Thank you for sharing. : )
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!
ahhhh, that coffee whipped cream looks incredible! the whole pie looks incredible!!
Where do you get your espresso powder, and/or what kind do you use? I have had a hard time finding real espresso powder.
Look at the the resources and tools of the trade and you will find the espresso powder.
Hi Rachel, I either buy it from a local Italian grocery store, or from King Arthur Flour (http://www.kingarthurflour.com/shop/items/espresso-powder-3-oz).
Thanks!!
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!
Banoffee pie is one of my favorites. Love this!
WOW it looks so delicious and yummy! Love your pictures!
Coffee whipped cream?! Kill me now!
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
Ahhh it looks amazing!!! do you have a dulce de leche recipe that I can use? thank you soooooo much
Hi Mina, I don’t, I just buy jars of dulce de leche at the store.
I just made my own Dulce de leche using a Donna Hay recipe. Just pop condensed milk into an oven proof container, put in a water bath at 220C, cover with foil and cook for 1 1/2 hours. Came out perfectly!
Ahhhh I LOVED my 30th birthday trip!! NOW if I could only get you back to NYC more often ;)
This looks tasty – and so simple! Sounds like a great thing to whip together when expecting guests (as I am this weekend).
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.
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.
Can I make this in advance and put it in the fridge like say a 6 hours before.?
Hi Mariam, Yes, definitely!
What is espresso powder and where would I buy it?
King Arthur makes a fine espresso powder. Also look on Amazon.
Hi Jennifer, I get mine from King Arthur Flour: http://www.kingarthurflour.com/shop/items/espresso-powder-3-oz
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! :)
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.
Drooling over this! LOVE Banoffee pie!!
I love banoffee pie, and yours looks great! I always wondered if it stood for “banana-toffee” or “banana-coffee” haha…
This looks amazing! I love the banana and dulche de leche :-)
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?
Hi Eleanna, Yes, you can use digestives. Enjoy!
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.
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
Do you have “Snap Jacks”? I’ve read that the honey flavor is a close substitute.
We use digestive biscuits in the UK.
Hi Chris, Digestives is a pretty common substitute, if you have them.
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
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.
Looks divine!!
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!
You always write about such interesting places to eat, I was wondering if you have any recommendations for Washington, D.C.?
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!
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 :)