Banoffee Pie with Caramel and Bananas Recipe

If you’re craving a dessert that’s sweet, creamy, and downright irresistible, then you’re going to love this Banoffee Pie with Caramel and Bananas Recipe. It’s one of those desserts I keep coming back to because it’s so simple, yet delivers those rich caramel notes paired perfectly with fresh bananas and fluffy cream. I’m telling you, once you make it yourself, you’ll understand why it’s a fan-freaking-tastic choice for any occasion—whether it’s a weeknight treat or a special gathering. Stick around, and I’ll walk you through every delicious detail to help you nail it!

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Ingredients & Why They Work

The magic of this Banoffee Pie with Caramel and Bananas Recipe lies in the ingredients — each playing a crucial role. From the buttery biscuit base that holds everything to the thick caramel filling and the fresh bananas, every component brings its own charm. Plus, I’ll give you some tips to pick the best ingredients for that perfect finish.

• Arnott’s Granita biscuits or sweet biscuits of choice: These provide a crisp and slightly sweet base that holds up well, but you can also use Digestives or Graham Crackers if that’s what you have on hand.
• Butter (melted): Binds the biscuit crumbs together and adds richness to the base.
• Dulce de leche (canned caramel): The star ingredient! Make sure to get dulce de leche, not condensed milk — it’ll give you that authentic, creamy caramel flavor.
• Brown sugar and butter (for caramel filling): When melted with dulce de leche, these enhance the depth of the caramel taste and thicken the filling nicely.
• Thickened cream: Whipped up to fluffy perfection, it adds the light, creamy layer that lightens the rich caramel and bananas.
• Icing sugar and vanilla bean paste: A touch of sweetness and vanilla enhances the cream’s flavor without overpowering.
• Bananas (ripe but firm): Choose bananas that are perfectly yellow with some brown spots — sweet and soft but still holding their shape.
• Dark chocolate (grated): A sprinkle of chocolate curls adds a hint of bitterness and a lovely textural contrast on top.

Tweak to Your Taste

This Banoffee Pie with Caramel and Bananas Recipe is easy to tweak to your liking — I’ve played around with it many times. Sometimes I swap the biscuit base to add a little crunch texture variation or add a pinch of sea salt in the caramel for a salted caramel twist that elevates the flavor. Feel free to make this your own!

• Gluten-Free Variation: Try using gluten-free cookies for the base; I’ve had great results with almond-based biscuits and they add a nice nuttiness.
• Salted Caramel Twist: Add a pinch of flaky sea salt to the caramel step — it balances the sweetness beautifully and gives a sophisticated edge.
• Fruity Flair: Occasionally, I swap out bananas for sliced fresh strawberries or mix them in for a fresh fruity punch.
• Speed Version: When I’m in a hurry, I skip making caramel on the stove and directly spread canned dulce de leche — it’s totally fine and still tastes amazing.

Step-by-Step: How I Make Banoffee Pie with Caramel and Bananas Recipe

Step 1: Create the Crunchy Biscuit Base

Start by blitzing your biscuits in a food processor until they turn into fine crumbs. No processor? No problem! Just place them in a zip-lock bag and crush using a rolling pin. Once you get those crumbs, mix them with the melted butter until the mixture feels like wet sand that sticks together when pressed. Press this mixture firmly into a 22cm tart tin, making sure to go up the sides too. Pop it in the fridge for at least 20-30 minutes to set. I like to gently press with the back of a metal spoon to get a nice even base. This step sets the foundation for all the delicious layers that follow.

Step 2: Whip Up the Creamy Caramel Filling

This part is where the magic really happens. Take your can of dulce de leche, brown sugar, and cubed butter, and melt them together over low heat in a saucepan. Keep whisking constantly — trust me, this prevents the caramel from burning and clumping, which is a common pitfall. When it gently simmers and everything is smooth (about 2-3 minutes), take it off the heat and let it cool just slightly. Then pour it carefully over your biscuit base and smooth the top. Don’t rush the chilling here; I leave it to set in the fridge for 2-3 hours to get a beautiful thick layer. If you’re short on time, you can spoon the canned dulce de leche straight into the base, but this homemade step really boosts the lusciousness.

Step 3: Whip the Cream Just Right

When it’s time to assemble, whip your cream with icing sugar and vanilla until you see stiff peaks forming. This step can feel a bit intimidating, but a key tip: stop whipping as soon as the cream holds the peaks—overbeating turns it grainy and starts to separate. I like to use a cold bowl and beaters to help get the fluffiest cream faster. Once you’re happy with it, it’s ready to layer.

Step 4: Assemble and Serve the Masterpiece

Slice your ripe bananas thickly—if you want, you can brush them with a little lemon juice to keep them from browning, which I usually do when prepping ahead. Layer the bananas over the set caramel, then spoon or pipe the whipped cream on top. Finally, shower the surface with grated or curled dark chocolate. Slice it up, serve straight from the fridge, and enjoy all the layers of creamy, crunchy, sweet goodness.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I love topping my Banoffee Pie with a generous sprinkle of dark chocolate curls or shavings because the slight bitterness contrasts perfectly with the sweet layers beneath. Sometimes if I’m feeling fancy, I’ll add a dusting of cocoa powder or a few crushed toffee bits for extra crunch. These little touches really elevate the presentation and flavors.

Side Dishes

This pie is often the star, so I like to keep sides simple—plain black coffee or a lightly floral tea complement it beautifully. If you want to add a little extra, a small bowl of fresh berries serves as a refreshing palate cleanser alongside this rich dessert.

Creative Ways to Present

For special occasions, I’ve layered the ingredients in individual glasses to create stunning banoffee parfaits—great for dinner parties and easier to serve. Another fun idea is making mini banoffee pies using tartlet tins, perfect for bite-sized indulgence at birthdays or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and it keeps well for up to two days. The biscuit base softens a bit in the fridge, but the flavors all meld beautifully overnight — just watch for the bananas starting to darken if stored too long.

Freezing

I don’t recommend freezing the fully assembled pie because the bananas and cream don’t freeze well. However, if you want to prep in advance, freeze the biscuit base unfilled for up to three months, then assemble fresh when you’re ready.

Reheating

Since this pie tastes best chilled, reheating isn’t necessary. If you prefer it slightly less cold, let it sit at room temperature for 10-15 minutes before serving and the textures soften nicely without losing charm.

FAQs

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe is truly one of my go-to desserts when I want to impress without stress. Its layers of buttery biscuit, sweet caramel, fresh bananas, and whipped cream come together in such a dreamy way. Whether you’re a dessert novice or a seasoned baker, the recipe is forgiving and incredibly rewarding. So next time you want to treat yourself or loved ones, give it a go—you’ll be grinning ear to ear when that first forkful hits your taste buds.

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