clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banoffe Pie-4

Banoffee Pie

  • Author: Maria
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 servings 1x


Simple Banoffee Pie is layered with a graham cracker crust, homemade dulce de leche, sliced bananas, and fluffy homemade whipped cream.  It's a delicious combination that is sure to be a family favorite!



For the crust

  • 180 g (1 1/2 cups) graham cracker crumbs
  • 55 g (1/4 cup) granulated sugar
  • 1.4 g (1/4 teaspoon) salt
  • 100 g (7 tablespoons) unsalted butter, melted

For the filling

  • 396 g (14 oz) can sweetened condensed milk
  • 3 medium-sized ripe bananas

For the topping

  • 240 g (1 cup) cold heavy cream
  • 14 g (2 tablespoons) powdered sugar
  • 4 g (1 teaspoon) pure vanilla extract


For the crust

  1. Preheat oven to 350°F/177°C.  In a medium mixing bowl combine graham cracker crumbs, sugar, salt, and melted butter until evenly mixed.  Press crumb mixture evenly into a 10-inch tart pan with a removable bottom.  Bake crust for 10 minutes.  Allow to cool.

For the filling

  1. Preheat oven to 425°F/218°C.  Pour the sweetened condensed milk into a pie dish.  Cover tightly with aluminum foil and place it into a larger roasting pan.  Fill with enough hot water to reach halfway up the pie dish.
  2. Place onto the middle rack of the preheated oven for about 2 hours.  Check water level halfway through and additional hot water to replace any evaporated water.  At the 2 hour mark, check the condensed milk, it should have turned golden brown and thickened.  Remove from the oven and carefully transfer pie plate to a wire cooling rack.  Allow to cool to room temperture, uncovered.
  3. Pour the cooled dulce de leche on top of the prepared crust and smooth with a small offset spatula.
  4. Slice the bananas thinly and arrange them over the dulce de leche.

For the topping

  1. In a large bowl using a hand-held mixer or stand mixer with the whisk attachment, whisk the heavy cream, powdered sugar and vanilla on medium-low speed until mixture becomes frothy.  Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes.  Careful not to over mix or else it will become thick and lumpy.
  2. Immediately spread the whipped cream over the banana layer.
  3. Refrigerate the pie for at least 2 hours before serving.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes