If you’re a fan of sweet, creamy, and downright indulgent desserts, you’ve got to try this Banoffee Pie Recipe with Caramel and Bananas Recipe. It’s one of those classics that just hits every note — buttery biscuit base, rich caramel filling, fresh bananas, and fluffy whipped cream topped with a touch of chocolate. Honestly, it’s a fan-freaking-tastic dessert that never fails to impress anyone I serve it to, and I can’t wait to share my tips and tricks with you so you can nail it too.

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Why This Recipe Works

Balanced Flavors: The buttery biscuit crust pairs perfectly with the luscious caramel and fresh bananas for a harmonious taste.
Textural Delight: Crunchy base, creamy caramel, and airy whipped cream keep every bite interesting and satisfying.
Simple Yet Impressive: With a few quality ingredients and straightforward steps, you get a dessert that looks and tastes like a pro made it.
Flexible and Adaptable: Whether making homemade caramel or using canned dulce de leche, you can adapt this recipe for time or preference.

Banoffee Pie, Banoffee Pie with Caramel and Bananas, Easy Banoffee Pie Recipe, Classic Banoffee Dessert, How to Make Banoffee Pie - The image shows a round tart with a crumbly, golden brown crust as the bottom layer. On top is a thick, white creamy layer spread evenly and sprinkled with fine brown cocoa powder covering most of the surface. The tart is sliced into six pieces with one slice being lifted by a metallic pie server. The tart is placed on a round dark gray plate, all on a white marbled surface. Nearby, there is a small white bowl with light yellow banana slices and another white bowl with brown cocoa powder and two dark chocolate pieces. A woman's hand holds the pie server under the lifted slice. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Banoffee Pie Recipe with Caramel and Bananas Recipe plays a crucial role, from texture to taste. Choosing the right biscuits for the base and ripe bananas really makes a difference, and making or choosing the right caramel between homemade or canned dulce de leche can change your texture and cooking time.

Banoffee Pie, Banoffee Pie with Caramel and Bananas, Easy Banoffee Pie Recipe, Classic Banoffee Dessert, How to Make Banoffee Pie - Flat lay of a small pile of golden brown crushed sweet biscuits, a few cubes of pale yellow butter, a small white bowl filled with smooth light brown caramel sauce, a small white bowl with dark golden light brown sugar crystals, a small white bowl of thick white heavy cream, a small white bowl of fine white icing sugar, a small white bowl with creamy beige vanilla bean paste, three ripe yellow bananas with small brown spots, a small pile of dark chocolate curls on a simple white ceramic plate, and two whole clean eggs with smooth shells placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Arnott’s Granita biscuits: These provide a sweet, sturdy crumb base with a hint of cinnamon-like flavor; alternatively, any good-quality digestive or graham crackers work brilliantly.
Butter: Melted butter binds the biscuit crumbs, creating that firm, buttery foundation everyone loves.
Dulce de leche: The key to that creamy caramel middle — canned works well for convenience, while homemade brings extra richness.
Brown sugar: Adds a subtle molasses depth to the caramel, balancing the sweetness beautifully.
Butter (for caramel): Adds richness and smooth mouthfeel to the caramel layer.
Thickened cream: Whipped to perfection, it lightens the overall pie with smooth softness.
Icing sugar: Provides sweetness for the whipped cream without grittiness.
Vanilla bean paste or extract: Elevates the cream topping with natural warmth and aroma.
Bananas: Use ripe bananas that have yellow skin with a few brown spots for sweetness and perfect texture.
Dark chocolate: Adds a final indulgent flourish and subtle bitterness to cut through the sweetness when shaved over the cream.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Banoffee Pie Recipe with Caramel and Bananas Recipe quite a bit, and while I love the classic version, it’s fun to experiment a little to fit your mood or dietary needs. The great thing is, this dessert is forgiving, so you can personalize it without stressing over perfection.

Salted Caramel Variation: Adding a pinch of sea salt to the caramel layer creates a beautiful sweet-salty balance; I do this often when craving a grown-up twist.
Dairy-Free Option: Swap butter for coconut oil in the biscuit base and use coconut cream for whipping if you need to avoid dairy — the texture changes slightly but stays delicious!
Nutty Boost: Try adding chopped hazelnuts or pecans in the biscuit base or sprinkled on top for a nice crunch and flavor contrast.
Fruit Substitutions: If bananas aren’t your fave, sliced strawberries or poached pears can work, but note the iconic banana flavor is a big part of what makes this recipe special.

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

Step 1: Crafting the Perfect Biscuit Base

Start by blitzing your Arnott’s Granita biscuits (or chosen biscuits) into fine crumbs using a food processor — if you don’t have one, no worries! Just toss them into a sturdy zip-lock bag and crush them with a rolling pin until they’re nice and fine. Then mix those crumbs with melted butter until everything sticks together like a sandy, buttery dough. Press this firmly into your 22cm tart tin, making sure to pack it along the base and up the sides, because that crust needs to hold the luscious layers to come. Pop it in the fridge for at least 20-30 minutes so it can set up while you work on the caramel.

Step 2: Making the Silky Caramel Filling

Here’s where things get indulgent! For that thicker, richer caramel filling, gently combine the canned dulce de leche, brown sugar, and cubed butter in a small saucepan over low heat. Whisk continuously — seriously, don’t stop whisking — because caramel burns easily if left unattended. Heat it until everything melts together and then let it simmer for 2-3 minutes until smooth and glossy. Let it cool a little before spooning over your chilled biscuit base, then smooth the surface and back into the fridge for 2-3 hours, or until fully set. If time’s tight or you’re after ease, you can skip this step and just spoon the canned dulce de leche straight over the base — just remember not to stir it beforehand and chill it so it’s not runny.

Step 3: Whip Up the Dreamiest Cream

Right before assembling, whip your thickened cream with icing sugar and a splash of vanilla until it holds stiff peaks — the kind where it stands tall without dripping off your whisk. Be careful not to overbeat, or you’ll end up with butter. Whipping cream fresh makes all the difference compared to canned versions, and it balances the richness of the caramel beautifully.

Step 4: Assemble and Wow!

Slice your perfectly ripe bananas thickly and layer them generously over the set caramel. Then dollop or pipe that fluffy whipped cream over the bananas. Finally, shower a handful of dark chocolate shavings on top for that touch of elegance and bittersweet contrast. Slice and serve immediately or keep refrigerated until ready to enjoy. Trust me, you’ll want to dig in right away, but chilling gives the textures a chance to marry beautifully.

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Pro Tips for Making Banoffee Pie Recipe with Caramel and Bananas Recipe

Don’t Rush the Caramel: Constant whisking over low heat keeps it smooth and prevents burning — take your time, it’s worth it.
Choose Bananas Wisely: Ripe but firm bananas with yellow skin and brown spots offer optimal sweetness and texture without turning mushy too quickly.
Chill the Base Thoroughly: A well-set biscuit base makes slicing the pie easier and prevents sogginess from the caramel and cream layers.
Assemble Just Before Serving: Waiting to add bananas and cream keeps everything fresh and stops the bananas from browning prematurely.

How to Serve Banoffee Pie Recipe with Caramel and Bananas Recipe

Garnishes

I’m a sucker for finishing touches that add texture and a little drama — that’s why I love adding dark chocolate curls or fine shavings over the whipped cream. Sometimes, I sprinkle a tiny pinch of flaky sea salt too, which brilliantly enhances the caramel’s flavor. A quick brush of lemon juice on the banana slices also helps keep them looking fresh longer, especially if you’re prepping ahead.

Side Dishes

This pie is pretty rich on its own, so I usually serve it with a simple cup of coffee or a fresh berry compote on the side for a little tangy contrast. A lightly brewed black tea also pairs really well if you want something lighter than coffee.

Creative Ways to Present

For special occasions, I’ve tried serving this Banoffee Pie Recipe with Caramel and Bananas Recipe in individual glass jars for a cute, portion-controlled presentation. You can layer the ingredients right inside, and it looks gorgeous with the caramel and bananas peeking through the glass. Another fun idea is to pipe the whipped cream with a star nozzle to create fancy swirls that impress guests instantly.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — and I bet you will — store the assembled pie tightly covered in the fridge. Keep in mind that the bananas may brown slightly, but a quick dusting of cocoa powder before serving can help mask that. The biscuit base and caramel stay great for up to two days when left unassembled.

Freezing

I usually don’t freeze the fully assembled Banoffee Pie because whipped cream doesn’t freeze well and bananas can turn mushy. However, the biscuit base can be made ahead and frozen (unfilled) for up to 3 months, which is a real time-saver.

Reheating

This pie is best served cold straight from the fridge, so reheating isn’t really part of the game plan. If you want the caramel a bit softer, leave it at room temperature for 10-15 minutes before serving, but keep it chilled otherwise for the best structure.

FAQs

Can I use regular condensed milk instead of dulce de leche?

Regular condensed milk is much thinner and sweeter than dulce de leche, so it won’t give you that rich caramel texture or flavor. It’s best to use canned dulce de leche, which is cooked and thickened, to achieve the authentic taste and consistency you want in this Banoffee Pie Recipe with Caramel and Bananas Recipe.
How can I prevent bananas from browning on the pie?

Brush the banana slices gently with a little lemon juice or sprinkle them with a bit of lemon zest right after slicing. This helps slow oxidation and keep the bananas looking fresh for longer, especially if you’re prepping the pie a bit ahead of time.
Can I prepare the pie a day in advance?

You can absolutely prepare the base and caramel layers a day or two ahead, but I recommend adding the bananas and whipping the cream just before serving to keep everything fresh and avoid browning or sogginess. If you assemble all at once, expect some slight banana browning, which is still tasty but less visually appealing.
What’s the best biscuit to use for the base?

I love using Arnott’s Granita biscuits for their sweet spiced flavor, but digestive biscuits, graham crackers, Marie biscuits, or butternut snap biscuits also work well. Choose something sweet but not overly flavored, so it complements but doesn’t overpower the caramel and bananas.

Final Thoughts

Honestly, the Banoffee Pie Recipe with Caramel and Bananas Recipe is one of those desserts that always brings people together at my dinner parties. It’s easy enough to make without fuss but feels like a real celebration on the plate. The combination of creamy caramel and fresh bananas with a buttery crust is timeless, and once you nail it, I promise it’ll become your go-to showstopper dessert. Try it out, enjoy every bite, and don’t be surprised when everyone asks for seconds!