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Banoffee pie is a comforting and indulgent dessert that blends the sweetness of ripe bananas with homemade toffee on a buttery shortbread crust. It’s perfect for when you want something impressive yet easy to whip up for friends or a family treat.
I first made this on a whim for a potluck and it quickly became a favorite I go back to when I want a showstopper without the fuss. The layered textures of crisp crust, soft bananas, and creamy whipped topping always get rave reviews.
Ingredients
- Medium bananas: sliced into rounds for fresh fruity sweetness that balances the rich toffee
- Shortbread crumbs: create a buttery crunchy base — homemade crumbs add extra flavor
- Salted butter: melted for the crust and unsalted butter combined with brown sugar for caramelizing the toffee — using quality butter makes a difference
- Brown sugar: gives the toffee a deep molasses note, so pick a fresh, fragrant pack
- Sweetened condensed milk: is the star of the toffee sauce — the key to that glossy caramel finish
- Heavy whipping cream: whipped with confectioners’ sugar makes a light cloud of topping that contrasts the dense toffee
Instructions
- Build The Crust:
- Spray an 8 inch springform pan with parchment paper and coat lightly with nonstick spray. Combine shortbread crumbs and melted butter in a bowl and mix with a fork until evenly moistened. Press this mixture firmly and evenly into the bottom and partway up the sides of the pan. Set aside to chill slightly while you prepare the filling. This crust holds the pie together and provides a buttery crunch.
- Cook The Toffee:
- In a medium saucepan over low heat melt the unsalted butter with brown sugar, stirring gently to dissolve the sugar. Pour in the sweetened condensed milk and increase heat to medium low. Stir continuously for 16 to 18 minutes as the mixture thickens and turns a golden caramel color. This step requires patience to avoid burning and achieves that perfectly thick but pourable toffee.
- Whip The Cream:
- Using a stand mixer with a whisk attachment whip heavy cream just until stiff peaks are nearly formed, about 1 and a half minutes. Add confectioners’ sugar and whip a bit longer until firm peaks hold. This will be the airy counterpoint to the dense toffee and bananas.
- Assemble The Pie:
- Layer half the banana slices evenly over the chilled crust. Pour warmed toffee sauce gently over the bananas spreading it to cover all. Add the remaining banana slices on top of the toffee layer. Finally, spread the whipped cream across the surface creating a smooth blanket.
- Chill And Serve:
- Transfer the pie to the refrigerator and chill for at least one hour, or up to overnight. This resting time allows flavors to meld and the toffee to firm slightly for cleaner slices. Just before serving, sprinkle extra shortbread crumbs on top for texture.
Bananas hold the star role here bringing fresh brightness that cuts through the richness of the toffee. One family memory that sticks is my uncle’s delight when I first brought this dessert home from England—it became his favorite indulgence every time he visited.
Storage Tips
Store any leftover pie covered tightly in the refrigerator. The texture of the crust may soften slightly but the flavors develop wonderfully after a day or two. Avoid freezing as the bananas tend to get mushy and the whipped topping loses its fluffiness.
Ingredient Swaps
If you prefer you can swap shortbread crumbs with graham cracker crumbs or digestive biscuits which will change the texture and flavor subtly but still delicious. For a dairy free version try coconut cream in place of heavy cream and use a vegan butter alternative for the crust and toffee. Brown sugar can be replaced with coconut sugar for a different caramel note though the color will be lighter.
Serving Ideas
Serve slices with an extra dollop of whipped cream or a sprinkle of chopped nuts like toasted pecans or walnuts for crunch. Fresh berries on the side add a pop of color and tartness that brightens the dessert. A light dusting of cocoa powder or shaved dark chocolate enhances the toffee theme beautifully.
This pie is all about balancing textures and flavors and these little touches really make a difference.
Frequently Asked Recipe Questions
- → What makes the crust in this dessert unique?
The crust uses buttery shortbread crumbs combined with melted butter, pressed firmly into the pan to create a rich, crumbly base that complements the creamy filling perfectly.
- → How is the toffee sauce prepared to get its caramel color?
The toffee is made by simmering sweetened condensed milk with butter and brown sugar over low heat, stirring continuously until it thickens and takes on a golden caramel hue.
- → What is the best way to whip the cream topping?
Heavy cream is whipped using a mixer until stiff peaks just hold, then lightly sweetened with confectioners' sugar to add a smooth, airy finish without overpowering sweetness.
- → How long should the dessert chill before serving?
Chilling the pie for at least one hour, or preferably overnight, helps set the layers and ensures a creamy, firm texture that's easy to slice and serve.
- → Can this dessert be garnished for extra flavor?
Yes, garnishing with chocolate shavings or a light dusting of cocoa powder adds an elegant touch and a subtle contrasting flavor to the sweet and creamy layers.