Banoffee Pie with Dulce de Leche and Bananas Recipe

If you’ve been searching for a dessert that’s luscious, easy to make, and absolutely irresistible, you’re in for a treat. I’m excited to share my Banoffee Pie with Dulce de Leche and Bananas Recipe—a classic British dessert that’s full of sweet, creamy, and fresh flavors all wrapped up in a crunchy graham cracker crust. Trust me, once you try this recipe, you’ll understand why my family goes crazy for it every time I make it!

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Ingredients You’ll Need

I love how the ingredients in this Banoffee Pie with Dulce de Leche and Bananas Recipe come together effortlessly. Each one brings a special layer—the crunchy crust, sticky dulce de leche, creamy whipped topping, and fresh banana slices all play an important part. Bit of advice: aim for ripe but firm bananas to get the best texture without overly mushy slices.

• Graham cracker crumbs: You can buy these ready-made or crush full sheets yourself; just make sure they’re finely ground for a smooth crust.
• Granulated sugar: Sweetens the crust; helps it brown nicely when baked.
• Unsalted butter: Melted to bind the crumbs—the quality really shows here.
• Dulce de leche: This is the star caramel layer; homemade is best but store-bought works in a pinch.
• Bananas: Fresh and ripe, sliced evenly for a consistent layer.
• Heavy cream: Whipped to soft peaks for that light, airy finish.
• Confectioners’ sugar: Sweetens and stabilizes the whipped cream without grit.
• Vanilla extract: Adds depth and sweet aroma to the whipped cream.
• Optional toppings: Think chocolate shavings, chopped nuts, or toffee bits to personalize your pie.

Variations

One of the things I adore about this Banoffee Pie with Dulce de Leche and Bananas Recipe is how easy it is to tweak it to your taste or dietary needs. Over time, I’ve experimented with a few swaps and additions—it’s fun to make it your own!

• For a Gluten-Free Crust: I swapped graham crackers for gluten-free cookies and found the crust stayed just as crunchy and tasty.
• Dairy-Free Version: Using coconut cream instead of heavy cream gives a lovely tropical twist without compromising creaminess.
• Extra Crunch: Adding chopped toasted pecans or walnuts on top gives the pie a delightful contrasting texture.
• Chocolate Twist: Sprinkle some dark chocolate shavings over the whipped cream for that bittersweet balance—my family loved this addition!

How to Make Banoffee Pie with Dulce de Leche and Bananas Recipe

Step 1: Crafting the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F (177°C). If you’ve got full sheets of graham crackers, pulse them in a food processor or blender until fine crumbs form. Mix the crumbs with granulated sugar, then pour in the melted butter. Stir it well and try to break up any clumps—it should feel like damp sand. Press this mixture gently into a 9-inch pie dish, making sure to bring the crust up the sides evenly. I usually use my fingers first and then a flat-bottomed measuring cup to smooth and slightly compact the base. Be careful not to press too hard; the crust should hold together but not be rock solid once baked. Bake for 15 minutes, then let it cool for another 15—this sets up your base perfectly.

Step 2: Whipping Up Silky, Dreamy Whipped Cream

While the crust cools, whip your heavy cream with sugar and vanilla extract until medium peaks form—this usually takes about 3-4 minutes with a mixer on medium-high speed. You’re aiming for cream that holds its shape but still feels soft to the touch. This consistency spreads beautifully over the pie and is easy to pipe if you want to get fancy.

Step 3: Layering the Banoffee Magic

Spread a generous 1¼ cups of luscious dulce de leche over your cooled crust. I recommend making homemade dulce de leche—you can get that perfect golden caramel flavor by baking a can of sweetened condensed milk in a water bath (I’ll share the exact instructions below). Next, layer 2 large bananas, sliced evenly, right over the dulce de leche. If you’re worried about bananas browning, a quick brush or spritz of lemon juice works like a charm without changing the taste. Finally, spread your whipped cream on top, smoothing it gently or swirling with a spatula if you like a rustic look.

Step 4: Chill and Serve

Pop your unadorned pie into the fridge uncovered for at least 2 hours to set everything beautifully—longer if possible, as the flavors mingle so well when it sits. When ready to serve, add your favorite toppings like chocolate shavings, chopped nuts, or toffee bits for a little crunch and extra wow factor.

How to Serve Banoffee Pie with Dulce de Leche and Bananas Recipe

Garnishes

I’m a huge fan of topping this pie with a handful of dark chocolate shavings or finely chopped pecans—that combination gives just enough texture and flavor contrast to the sweet creaminess without overpowering it. For a little extra sparkle, a sprinkle of toffee bits adds both visual charm and delightful crunch.

Side Dishes

When serving Banoffee Pie with Dulce de Leche and Bananas Recipe, I usually keep sides simple: a fresh fruit salad with berries brightens the richness, or a cup of strong black coffee to balance the sweetness works wonders. If you’re at a party, a scoop of vanilla ice cream makes for a heavenly duo, especially if the pie has been chilled long enough.

Creative Ways to Present

For special occasions, I like to serve this pie in individual mini jars layered with crust, dulce de leche, banana slices, and whipped cream—perfect portion control and super cute! You can also pipe the whipped cream into decorative swirls or rosettes around the edges. Adding edible flowers or a dusting of cocoa powder can elevate the look to something really show-stopping.

Make Ahead and Storage

Storing Leftovers

Leftover Banoffee Pie with Dulce de Leche and Bananas Recipe stores beautifully in the fridge—just cover it tightly to keep the whipped cream from drying out and any odors from soaking in. In my experience, it keeps well for up to five days, which means you can enjoy this treat well beyond the big day.

Freezing

I usually avoid freezing the fully assembled pie because the whipped cream and bananas don’t thaw with their best texture intact. However, if you’ve got leftover slices you want to freeze, wrap them tightly in plastic wrap and place in an airtight container—they’ll keep for about three months. Just know the texture may be slightly softer after thawing.

Reheating

This pie is best enjoyed chilled, so I actually don’t reheat it. Instead, if frozen, I thaw slices gently overnight in the fridge. Before serving, let them sit at room temperature for 15-20 minutes to bring out the flavors without compromising the creaminess.

FAQs

Final Thoughts

I absolutely love how this Banoffee Pie with Dulce de Leche and Bananas Recipe turns out every single time—it’s one of those desserts that feels as special as it tastes. When I first tried making it at home, I was amazed at how simple ingredients come together to create something so decadent and comforting. I really hope you give this a go, whether for your next family dinner or a treat-yourself moment. Once you taste that first spoonful of creamy, caramel, banana bliss, you’ll be hooked just like I am!

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