If you’re craving a dessert that’s both indulgent and comforting, then you’ll absolutely love this Banoffee Pie with Caramel and Banana Recipe. It’s a fan-freaking-tastic blend of buttery biscuit crust, luscious caramel, fresh bananas, and fluffy whipped cream that somehow manages to be easy and impressive at the same time. I’ve made this pie countless times, and every time it’s the star of the show. Stick around, and I’ll guide you through making it just right in your own kitchen!

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Why This Recipe Works

Simple, Accessible Ingredients: You don’t need fancy stuff; common pantry basics come together beautifully here.
Perfectly Balanced Flavors: The sweetness of caramel meets fresh banana and crunchy biscuit for a harmony of taste and texture.
Make-Ahead Friendly: Prep most of it in advance and impress guests without last-minute stress.
Flexible and Customizable: Whether you like your caramel thicker or creamier, this recipe adapts to your preferences.

Banoffee Pie with Caramel and Banana, easy banoffee pie recipe, caramel banana dessert, how to make banoffee pie, simple dessert ideas - 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

The magic of the Banoffee Pie with Caramel and Banana Recipe really comes down to the balance of textures and flavors. The crumbly biscuit base provides the perfect foundation, the caramel filling is rich and indulgent, and the fresh bananas add a refreshing fruity punch — all topped with airy whipped cream. When shopping, look for a good-quality dulce de leche and ripe bananas that aren’t too mushy but have those lovely brown spots.

Banoffee Pie with Caramel and Banana, easy banoffee pie recipe, caramel banana dessert, how to make banoffee pie, simple dessert ideas - 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 (or similar sweet biscuits): These create a sturdy but crumbly base that holds together well without overpowering the other layers.
Butter (melted): Helps the crumbs bind for a rich and tasty crust; using unsalted butter lets you control the salt perfectly.
Dulce de leche (canned): This is the heart of the caramel filling — make sure it’s true dulce de leche, not condensed milk, for that deep caramel flavor.
Light brown sugar: Adds depth to the caramel with its molasses notes and helps it thicken beautifully on the stove.
Bananas (ripe but firm): They bring natural sweetness and freshness; avoid underripe or overly soft bananas for the best texture.
Thickened cream: For whipping up the final creamy layer that balances the sweetness and adds lightness.
Icing sugar: Sweetens the whipped cream just right without graininess.
Vanilla bean paste or extract: Enhances the whipped cream with subtle warmth and aroma.
Dark chocolate (grated): A little garnish that adds texture and a hint of bitterness to offset the sweetness.

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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.

Make It Your Way

One of my favorite things about this Banoffee Pie with Caramel and Banana Recipe is how easy it is to tweak it to your taste or dietary needs. Sometimes I’ll add a pinch of salt to the caramel filling to amp up the flavor, or swap the biscuit base for gluten-free options. Feel free to make it yours — this pie is all about indulgence done your way!

Variation: When I’m feeling extra decadent, I swirl a little salted caramel into the dulce de leche for a salted caramel twist — it’s dreamy.
Dairy-Free Option: Use coconut cream whipped up with a bit of maple syrup and vanilla for a luscious, vegan-friendly topping.
Chocolate Lovers: Layer extra grated chocolate between the banana slices or add chocolate chips to the biscuit base.

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

Step 1: Crafting the Perfect Biscuit Base

First, I blitz the Arnott’s Granita biscuits into fine crumbs — a food processor is a lifesaver here. If you don’t have one, no worries! Just pop the biscuits into a zip-lock bag and crush them with a rolling pin until crumbly. Then, I stir the melted butter into the crumbs until everything sticks together like magic. Firmly pressing this mixture along the base and sides of a 22cm tart tin gives you a lovely crust that bakes no fuss. Pop it into the fridge for 20-30 minutes to firm up while you move on to the next steps.

Step 2: Whipping Up the Silky Caramel Filling

This is where the magic really happens. I combine the canned dulce de leche, brown sugar, and cubed butter in a small saucepan set to low heat. Whisking constantly is key here — I’ve learned the hard way that caramel burning on the bottom pretty much ruins the batch. After a gentle simmer for 2-3 minutes until smooth, you’ll have a rich and thicker caramel that’s perfect for setting. I let it cool slightly before pouring it over the chilled biscuit base, smoothing the surface and then refrigerating for at least 2-3 hours to firm up that irresistible layer.

Step 3: Whip It Good – Making the Cream Topping

When it’s time to assemble, I whip together the thickened cream, icing sugar, and vanilla bean paste until stiff peaks form. Watch it closely – once you see soft peaks turning into stiff, stop beating or you’ll risk butter-flavored whipped cream, which isn’t quite the goal!

Step 4: Final Assembly and Finishing Touches

Slice your bananas thickly — I always pick bananas that are ripe with a few brown spots for that perfect sweetness and creaminess. It’s a great idea to brush the slices with a bit of lemon juice, so they don’t brown too quickly while assembling. Layer the bananas over the caramel, then dollop or pipe the whipped cream on top. Finally, grate some dark chocolate over the cream for a beautiful garnish that adds a slight bitter contrast. Refrigerate until ready to serve — or dig in immediately if you simply can’t wait!

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Tips from My Kitchen

Keep Caramel Moving: I never stop whisking the caramel on low heat — it prevents burning and keeps everything silky.
Banana Browning Trick: A quick brush of lemon juice on the banana slices saves them from getting unappetizingly brown too fast.
Chill Before Assembly: Giving the biscuit base a good chill helps it firm up, so you get nice clean slices when serving.
Whip Cream Wisely: I always switch off the mixer at the first sign of stiff peaks to avoid turning cream into butter.

How to Serve Banoffee Pie with Caramel and Banana Recipe

Garnishes

I love topping this pie with freshly grated dark chocolate curls or shavings — it adds a lovely textural contrast and a slight bitterness that balances the sweetness perfectly. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top for that unexpected pop of flavor. You could also add crushed nuts like toasted hazelnuts or pecans for some crunch if you want to mix it up.

Side Dishes

This pie is rich enough to be a showstopper dessert on its own, but I’ve paired it with a light, fresh fruit salad or a simple scoop of vanilla bean ice cream on the side for those extra special occasions. A cup of strong coffee or dark roast tea also complements the flavor beautifully.

Creative Ways to Present

For a fancy occasion, I’ve made individual banoffee parfaits using layers of crushed biscuits, caramel, banana slices, and whipped cream in clear glasses. It looks stunning and is an easy portion-controlled alternative. You can also dress up the whole pie with edible gold leaf or a drizzle of chocolate sauce right before serving to wow your guests.

Make Ahead and Storage

Storing Leftovers

After serving, I cover the Banoffee Pie tightly with plastic wrap to keep it fresh in the fridge for up to two days. The flavors actually deepen a bit overnight, but keep in mind the banana slices might darken slightly despite brushing with lemon juice. To avoid sogginess, I sometimes add fresh banana slices before serving again rather than storing the assembled pie with banana.

Freezing

I don’t generally freeze the fully assembled pie because the bananas and cream don’t thaw well, but the biscuit base freezes beautifully for up to 3 months if you want to prep it ahead. Just wrap it tightly in plastic and foil. When you’re ready, defrost it in the fridge before adding the caramel and toppings fresh.

Reheating

Since this is a chilled dessert, reheating isn’t really necessary — in fact, it tastes best cold. If you prefer the caramel a bit softer, you can let the pie sit at room temperature for 10–15 minutes before serving, but keep it short to avoid the biscuit base getting soggy.

FAQs

Can I use regular caramel instead of dulce de leche for this Banoffee Pie with Caramel and Banana Recipe?

While regular caramel can be used, dulce de leche has a creamier, milkier richness that really defines banoffee pie’s character. Using canned dulce de leche gives you that authentic smooth caramel flavor and texture, but if you use regular caramel, try to pick a thicker, cream-based version to get closer to the traditional taste.
How do I stop bananas from browning quickly in the pie?

The trick is brushing the banana slices lightly with lemon juice before layering them on the pie. The citric acid slows down oxidation, keeping them looking fresh longer. Also, assemble the pie as close to serving time as possible for best results.
Can I make the caramel filling ahead of time?

Yes! The caramel filling can be made a day or two in advance and stored in an airtight container in the fridge. When you’re ready, gently reheat it on low to soften if needed before pouring it onto the biscuit base.
What if I don’t have a food processor for crushing biscuits?

No worries at all! Just place the biscuits in a sturdy zip-lock bag and use a rolling pin or heavy pan to crush them into fine crumbs. It’s a bit more hands-on, but works just as well.
How long should I chill the complete Banoffee Pie before serving?

Chilling the full pie for at least 2-3 hours allows the caramel to set nicely and flavors to meld. If you’re in a hurry, 30 minutes minimum chill is okay if you use pre-made dulce de leche directly, but the longer it chills, the better the texture.

Final Thoughts

Honestly, making this Banoffee Pie with Caramel and Banana Recipe feels like a little celebration every time. It’s one of those desserts that’s ridiculously simple to make but gives you so many compliments that you’ll feel like a pro baker. The balance of creamy, crunchy, sweet, and fresh is just unbeatable. Trust me on this — once you try it, you’ll want to make it again and again. So go ahead, grab those ingredients, and whip up a slice of happy. You won’t regret it!