Name: Easy Banoffee Pie with Dulce de Leche Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: British
Ingredients: 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers); 1/4 cup (50g) granulated sugar; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/4 cups dulce de leche; 2 large bananas, sliced; 2 cups (480ml) cold heavy cream or heavy whipping cream; 1/4 cup confectioners’ sugar or granulated sugar; 1 teaspoon pure vanilla extract; Chocolate shavings; Chopped nuts; Toffee bits

There’s something about the perfect blend of creamy, crunchy, and sweet that makes this dessert irresistible. This Easy Banoffee Pie with Dulce de Leche Recipe hits all those notes with a buttery graham cracker crust, luscious dulce de leche, ripe bananas, and fluffy whipped cream topping. Trust me, once you try it, you’ll want to make it again and again.

A clear pie dish holds a four-layer dessert sitting on a white marbled surface. The bottom layer is a golden brown crumbly crust, topped by a smooth caramel layer. Above the caramel are visible slices of pale yellow bananas arranged in a single layer. The top is a thick, fluffy white whipped cream layer scattered with thin, dark chocolate shavings. A wedge has been removed from the pie, showing the layers clearly and crumbs scattered in the dish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Banoffee Pie with Dulce de Leche Recipe
Top Tip
How to Serve Easy Banoffee Pie with Dulce de Leche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Banoffee Pie with Dulce de Leche Recipe

Why You'll Love This Recipe

I’ve made banoffee pie countless times, and I just can’t get enough of how simple it is, yet so stunningly delicious. This recipe is foolproof, so whether it’s your first time or you’re a seasoned pro, you’ll nail it every time.

Simple Ingredients: You only need a handful of pantry staples to create an impressive dessert.
Quick Prep: The crust and filling come together fast, leaving plenty of time to chill and relax.
Delicious Layers: The crunchy crust, silky dulce de leche, sweet bananas, and airy cream complement each other beautifully.
Customizable: You can easily add toppings or use different crust bases to suit your taste.

Ingredients & Why They Work

Each ingredient in this easy banoffee pie plays an important role. The crust holds everything together with a subtle sweetness and crunch. The dulce de leche brings deep caramel flavor, while the bananas add freshness and creaminess. Lastly, the whipped cream tops it all off with light, fluffy sweetness. Here’s a quick breakdown of what you need and why.

Flat lay of a small white ceramic bowl filled with fine golden graham cracker crumbs, another small white bowl holding granulated sugar crystals, a simple white plate with a few squares of melted unsalted butter appearing glossy and smooth, a white bowl containing thick, creamy caramel-colored dulce de leche, fresh whole bananas sliced into perfect rounds arranged neatly on a white plate, a small white bowl of cold heavy cream showing soft gentle folds, another small bowl with fine confectioners’ sugar, and a tiny white bowl with clear pure vanilla extract, all placed in perfect symmetry 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

Graham Cracker Crumbs: The base for the crust, these provide sturdiness and a toasty, buttery note. You can grind your own from crackers or buy pre-made crumbs.
Granulated Sugar: Sweetens the crust just enough without overpowering it.
Unsalted Butter: Melts into the crumbs to bind the crust while adding rich flavor.
Dulce de Leche: The heart of this pie with its creamy caramel taste. Use store-bought to save time or make your own if you’re feeling adventurous!
Bananas: Opt for ripe but firm bananas for the best texture and natural sweetness.
Heavy Cream: Whipped until just right, it balances the richness of the dulce de leche and adds luxurious softness.
Confectioners’ Sugar: Adds just a hint of sweetness and helps stabilize the whipped cream.
Pure Vanilla Extract: A splash of vanilla enhances all the flavors beautifully.

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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

I love to keep the base recipe classic, but there are so many fun ways you can personalize your banoffee pie. Feel free to explore — it’s a forgiving dessert that welcomes creativity.

Variation: Sometimes, I swap the graham cracker crust for a crunchy digestive biscuit crust, which gives a lovely slightly different texture and flavor.
Dietary Modification: For a lighter twist, try using coconut cream instead of heavy cream — it adds a subtle tropical note.
Seasonal Change: Adding a sprinkle of cinnamon or nutmeg to the whipped cream can warm up the flavor in colder months.
Difficulty Level: If you’re new to whipped cream, beat it slowly and watch closely — medium peaks are key for the perfect topping.

Step-by-Step: How I Make Easy Banoffee Pie with Dulce de Leche Recipe

A slice of pie with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, golden-brown crust that looks crunchy. Above it are soft banana slices covered in a thick, caramel-colored sauce that slightly drips over the crust. The top layer is a fluffy white whipped cream with a few thin, dark chocolate shavings scattered on it. In the background, there is a blurred view of more pie slices. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Crust

Start by preheating your oven to 350°F (177°C). Using a food processor or blender, crush your graham crackers into fine crumbs. Mix those crumbs with sugar and melted butter until thick and sandy. I find the key is to gently press this mixture into your pie dish — not too hard, just enough so it sticks together and forms a nice compact crust. You can use a small flat-bottom cup to smooth it out, and don’t forget to round the edges where the crust meets the bottom. Bake for 15 minutes, then set aside to cool for another 15. This step creates a crunchy foundation that won’t crumble when you slice it.

Step 2: Whip Up That Dreamy Cream

While the crust is cooling, whip your cold heavy cream with sugar and vanilla on medium-high speed. I like to use a stand mixer with a whisk attachment because it’s effortless, but a hand mixer works beautifully too! Stop whipping as soon as you see medium peaks — that’s when the cream holds its shape but still looks soft and luscious. Over-whipping will make it grainy, and we definitely want to avoid that.

Step 3: Layer with Love

This is the fun part! Spread the dulce de leche evenly over your cooled crust. I’m all about a generous layer here — don’t be shy. Top that with fresh banana slices; arrange them in one or two neat layers depending on the size of your bananas. Finally, dollop or spread your whipped cream over the bananas. It looks stunning — and tastes even better! Once assembled, refrigerate your pie uncovered for at least 2 hours to allow everything to set perfectly.

Top Tip

From making banoffee pie many times, I’ve learned a few tidbits that make a big difference between a good pie and a spectacular one. These tips save you some stress and ensure the flavors and textures come together just right.

Use room temperature dulce de leche: Spreading it is much easier, and it creates a smoother layer.
Don’t overpack the crust: Press firmly but gently; too hard and it becomes more like a hard cookie than a crumbly crust.
Chill pie uncovered: This helps avoid condensation that can make the crust soggy.
Slice bananas right before assembling: Prevents them from turning brown too quickly for a fresher look and taste.

How to Serve Easy Banoffee Pie with Dulce de Leche Recipe

Garnishes

I keep it simple and elegant by sprinkling a few chocolate shavings or toffee bits on top right before serving. Sometimes chopped toasted nuts add a lovely crunchy contrast and a pop of flavor. Pick what you enjoy — garnishes can really elevate the look and flavor without adding fuss.

Side Dishes

This pie is a star on its own, but if you want to pair it, I suggest a light espresso or black coffee to cut through the sweetness. Alternatively, a fresh fruit salad on the side complements the rich flavors nicely and adds a refreshing touch.

Creative Ways to Present

I’ve made banoffee pie in individual ramekins for parties — it’s a crowd-pleaser served that way and looks super cute. For special occasions, piping the whipped cream decoratively with a star tip turns it into a dessert worthy of any celebration. A drizzle of chocolate or caramel sauce adds gorgeous finishing touches too!

Make Ahead and Storage

Storing Leftovers

Leftover banoffee pie keeps well covered in the fridge for up to 5 days. I usually wrap mine tightly with plastic wrap and place it on a pie plate to protect the topping. The bananas soften over time but the pie still tastes amazing the next day.

Freezing

I haven’t had much success freezing banoffee pie because the whipped cream and bananas tend to get watery when thawed. I recommend making it fresh if possible — it’s so quick to put together!

Reheating

This pie is best eaten cold or at room temperature. I don’t suggest reheating it because the whipped cream melts, and you lose that luscious texture. Just pull it out of the fridge 10-15 minutes before serving to let it soften slightly.

Frequently Asked Questions:

Can I make dulce de leche at home for this pie?

Absolutely! You can make dulce de leche by simmering a can of sweetened condensed milk in a water bath for 2-3 hours. Just be sure to keep the can fully submerged and allow it to cool completely before opening. It’s a fun DIY project that results in silky caramel goodness.

What if I don’t have a food processor for the crust?

No worries! Simply place the graham crackers in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. It’s a great manual method that works just as well.

How do I know when the whipped cream is at medium peaks?

Medium peaks are when the whipped cream holds soft, slightly curved peaks on the whisk or beaters. It’s not too soft that it falls easily, nor too stiff that it stands straight without bending. This texture is perfect for spreading and piping, ensuring the cream stays airy without becoming grainy.

Can I prepare this pie in advance?

Definitely! I like to build the pie up to two days ahead. Keep it covered in the refrigerator to maintain freshness. Just add any garnishes like chocolate shavings or nuts right before serving for the best presentation.

Final Thoughts

This Easy Banoffee Pie with Dulce de Leche Recipe is one of my all-time favorite desserts to whip up when I want to impress without stress. Its combination of simple ingredients and incredible taste never fails to delight family and friends. I hope you’ll give it a go and enjoy every bite as much as I do — it truly feels like a little slice of homemade heaven.