This Banoffee Pie recipe combines a homemade graham cracker crust, creamy Dulce de Leche, fresh bananas and whipped cream creating one perfect dessert!
Another recipe that incorporates the delicious Dulce de Leche are my Alfajores cookies!
Smooth and Creamy Dulce de Leche in a pie with bananas and whipped cream are the makings for a perfect dessert. And if that’s not delicious enough, then you should know that this is one of the easiest pies to make!
Why is it called Banoffee Pie?
Banoffee might sound very exotic and different but its really the combination of Banana and Toffee together in one word. Pretty creative right? Although you might be asking, there’s really not toffee in this recipe. You are correct, however, Dulce de Leche has a rich and creamy toffee flavor to it which is where the toffee comes from.
How to Make Banoffee Pie
Assemble your ingredients, For exact amounts see the recipe card below.
Preheat your oven to 425 degrees Fahrenheit.
Pour both cans of sweetened condensed milk into a square baking dish and cover TIGHTLY with foil.
Place that baking dish into a 9 X 13 baking dish, or any larger baking dish you may have and pour in water into the dish until it is halfway up the sides of the smaller dish.
Place in the oven and cook for 1 hour and 45 minutes. During this time check the water level every 30-45 minutes and refill water as necessary. The water will boil in the oven so be sure the foil is on the small dish extra tight so no water spills into the milk.
After cooking, remove the dish from the water bath and let it cool to room temperature. Whisk the mixture together until smooth, now you have creamy Dulce de Leche!
Reduce the oven temperature to 350 degrees Fahrenheit.
In a food processor, combine the graham crackers and melted butter. Pulse until the mixture is finely ground and resembles wet sand. Add an additional tablespoon of melted butter if needed.
Use nonstick cooking spray on your chosen 9 in. pie plate. Then, add the graham cracker mixture to the pie plate.
Bake the crust in the oven for 5 minutes then remove and let cool to room temperature.
Next, spread the Dulce de Leche onto the cooled crust and smooth into an even layer. Cover and refrigerate for 4 hours or overnight until set.
In a large bowl beat the heavy cream until soft peaks, add in the sugar and then beat until firm peaks form.
Remove the pie from the fridge. Slice the banana and place slices over the top of the dulce de leche.
Then, top the pie with the whipped cream, spreading evenly to cover the bananas. Finally garnish with chocolate shavings.
Serve and enjoy!
Storage Information
Storage:
You can store this recipe in the fridge for up to 1 week and in the freezer for up to 1 month.
Other Delicious Dessert Recipes:
Banoffee Pie Recipe
Ingredients
- 2, 14 oz cans of sweetened condensed milk - 28 oz in total
- 14 graham crackers
- 6 Tablespoons of butter
- Nonstick cooking spray
- 1 1/2 cups of heavy cream
- 1 Tablespoon of sugar
- 3 bananas - sliced
- Milk Chocolate shavings for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Pour both cans of sweetened condensed milk into a square baking dish and cover TIGHTLY with foil.
- Place that baking dish into a 9 X 13 baking dish, or any larger baking dish you may have and pour in water into the dish until it is halfway up the sides of the smaller dish.
- Place in the oven and cook for 1 hour and 45 minutes. During this time check the water level every 30-45 minutes and refill water as necessary. The water will boil in the oven so be sure the foil is on the small dish extra tight so no water spills into the milk.
- After cooking, remove the dish from the water bath and let it cool to room temperature. Whisk the mixture together until smooth, now you have creamy Dulce de Leche!
- Reduce the oven temperature to 350 degrees Fahrenheit.
- In a food processor, combine the graham crackers and melted butter. Pulse until the mixture is finely ground and resembles wet sand. Add an additional tablespoon of melted butter if needed.
- Use nonstick spray on your chosen 9 in. pie plate. Then, add the graham cracker mixture to the pie plate.
- Bake the crust in the oven for 5 minutes then remove and let cool to room temperature.
- Spread the Dulce de Leche onto the cooled crust and smooth into an even layer. Cover and refrigerate for 4 hours or overnight until set.
- In a large bowl beat the heavy cream until soft peaks, add in the sugar and then beat until firm peaks form.
- Remove the pie from the fridge. Slice the banana and place slices over the top of the dulce de leche.
- Then, top the pie with the whipped cream, spreading evenly to cover the bananas. Finally garnish with chocolate shavings.
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NOTES
Nutrition
You’re the only other person, besides me, who I’ve seen make dulce de leche the oven method! I KNEW there was a reason I loved your blog! lol
I have bananas that want using, and I’m making this tomorrow night! It looks fantastic, and -since I know how good the dulce de leche is, made this way (honestly, it’s idiot-proof! Just don’t let all the water boil away!)- I have zero doubts that with the bananas, etc., it will be a smashing hit!!! Thanks so much for this great idea!!!
I made this recipe over the weekend and it was such a hit! Definitely a new favorite dessert in our house!
Hi Sarah, so glad you loved it! One of our favorites too!