If you’ve ever swooned over a dessert that combines bananas, caramel, and cream all in one glorious bite, then you’re going to adore my Banoffee Pie with Caramel and Bananas Recipe. This pie is pure comfort food magic — a buttery biscuit base topped with a luscious caramel filling, fresh bananas, and fluffy whipped cream, finished off with a sprinkle of dark chocolate. Trust me, once you try this recipe, it’ll become your go-to for impressing guests or just indulging yourself on a cozy afternoon. Stick with me — I’ll guide you through every delicious step!

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Why This Recipe Works

Simple Ingredients: Uses common, easy-to-find pantry staples, so you won’t scramble to find weird items.
Layered Textures: The crunchy biscuit base, creamy caramel, tender bananas, and airy whipped cream create a balanced, crave-worthy bite.
Make-Ahead Friendly: The base and caramel can be prepared in advance to save time on busy days.
Customizable: You can swap out biscuits or adjust sweetness, making it perfect for your taste.

Banoffee Pie with Caramel and Bananas, banana caramel dessert, easy banoffee pie recipe, no-bake banoffee pie, layered banana dessert - 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

Gathering the right ingredients is half the fun — and the secret to success! Each one in this Banoffee Pie with Caramel and Bananas Recipe plays a star role, and I’ll share little tips to help you pick the best options and get even better results.

Banoffee Pie with Caramel and Bananas, banana caramel dessert, easy banoffee pie recipe, no-bake banoffee pie, layered banana dessert - 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

Biscuit base: I love using Arnott’s Granita biscuits, but Marie, Digestives, or Graham Crackers work wonderfully too — just choose your favorite crunchy, slightly sweet biscuit.
Butter: Melted butter binds the biscuit crumbs perfectly — don’t skip it or the base will crumble apart.
Dulce de leche: This is your caramel star! Use canned dulce de leche — not sweetened condensed milk — for that rich, creamy caramel flavor without the hassle of DIY caramel.
Brown sugar: Adds depth and that classic caramel warmth to your homemade caramel filling.
Bananas: Ripe but firm bananas are key — you want those yellow spots but no mushiness for that perfect fresh bite.
Thickened cream: Whips up into soft clouds of creamy topping — add vanilla for that extra comforting note.
Dark chocolate: A sprinkle of grated or shaved dark chocolate adds wonderful contrast and a hint of bitterness that cuts through 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

This Banoffee Pie with Caramel and Bananas Recipe is super adaptable — I like to tailor it depending on my mood or who I’m serving. Don’t be shy to mix it up and make it totally yours!

Extra Nutty: Sometimes, I sprinkle crushed toasted nuts over the caramel layer before adding bananas, which adds crunch and a caramel-nutty flavor.
Healthier Swap: If you want a lighter version, try using Greek yogurt swirled into the cream or swapping out some of the butter in the base for coconut oil.
Chocolate Lovers: Double up on the dark chocolate by adding a drizzle of chocolate ganache on top — because more chocolate never hurts, right?

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

Step 1: Create the Perfect Biscuit Base

Start by blitzing your chosen biscuits to fine crumbs. If you don’t have a food processor, a zip-lock bag and rolling pin work just as well — just crush away! Then, mix those crumbs with melted butter until everything clings together like a sandy beach. Press this mixture firmly into your tart tin’s base and sides — this is important because a sturdy base holds everything up beautifully. Pop it into the fridge for at least 20 minutes to set. I usually let it chill while prepping the caramel, which saves me time and keeps things moving smoothly.

Step 2: Whip Up the Silky Caramel Filling

Quick and simple: combine canned dulce de leche, cubed butter, and brown sugar in a small saucepan over low heat. Whisk constantly — this is the trick! — to prevent it from sticking and burning. When it’s simmering (which takes just a few minutes), keep whisking until smooth and luscious. This can make the caramel denser and gratifies the pie’s texture wonderfully. Let it cool slightly before pouring onto your chilled biscuit base. I usually smooth the top with the back of a spoon and refrigerate for a couple of hours to get a perfect set. If you’re short on time, you can skip simmering and just spoon the canned caramel straight onto the base — but chilling it first will help it firm up nicely.

Step 3: Whip the Cream to Heavenly Peaks

When you’re ready to assemble, beat the thickened cream with icing sugar and vanilla until soft but firm peaks form. I always remind myself not to overbeat it — that can turn it grainy instead of silky. This whipped cream is exactly the light, fluffy layer that balances the sweetness of the caramel and banana so perfectly.

Step 4: Assemble and Garnish Your Masterpiece

Slice your ripe bananas thick and arrange them in a neat layer over the set caramel. A quick tip I picked up — brushing banana slices with lemon juice helps keep them from browning too fast, so your pie looks as fresh as it tastes. Then, gently spread or pipe that beautiful whipped cream on top. Finish with a generous sprinkle of grated dark chocolate — the little extra bitterness takes this dessert over the top. Slice, serve, and try to resist sneaking a slice before anyone else!

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Tips from My Kitchen

Constant Whisking: Whisk caramel filling continually on low heat to avoid scorching — this little step saved me from endless burnt batches early on.
Chill Time Patience: Rushing the chilling process means a softer caramel; waiting the full 2-3 hours makes slicing a breeze and cleaner edges.
Banana Prep: Applying a thin layer of lemon juice prevents browning and keeps the bananas looking fresh even if made a bit in advance.
Assemble Last-Minute: Keeping the whipped cream and banana toppings until just before serving keeps everything from getting soggy or brown.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I’m a sucker for simplicity here — just a sprinkle of dark chocolate curls adds that elegant touch I love. Sometimes, I add a small dusting of cocoa powder or even some toasted coconut flakes for a tropical twist. Fresh mint leaves also brighten up the presentation if you want a pop of green.

Side Dishes

This pie stands beautifully on its own, but pairing it with a cup of strong coffee or a black tea rounds out the indulgence perfectly. If you want a lighter side, fresh berries or a tart fruit salad are great to cut through the sweetness.

Creative Ways to Present

For special occasions, I’ve served this pie in individual mason jars or mini tart pans — they make charming, portable desserts. Another fun idea is layering it in a trifle dish for a casual party so everyone can dig in family-style. Drizzling a little extra chocolate or caramel sauce over the top right before serving also wows guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (ha!), cover the pie tightly with plastic wrap to prevent the whipped cream from absorbing fridge smells and to keep the bananas fresh. I find it tastes best within 24 hours, but it can keep up to 2 days if you’re careful.

Freezing

I haven’t had much luck freezing the fully assembled pie because the bananas get mushy and the whipped cream changes texture. However, freezing the biscuit base unfilled works wonderfully — just thaw it when you’re ready to prepare the pie, and then proceed with caramel, bananas, and cream.

Reheating

This dessert is really best served chilled. If you want to gently warm the caramel or soften the biscuit base, do it before assembly — a quick zap in the microwave with uncovered caramel (low power, 10 seconds at a time) works, but don’t heat the whole pie once assembled to keep the cream intact.

FAQs

Can I use regular caramel instead of dulce de leche in the Banoffee Pie with Caramel and Bananas Recipe?

Dulce de leche has a unique creamy texture and slightly milky taste that regular caramel sauces often lack. While you can substitute with store-bought caramel sauce, it may be runnier and less rich, affecting the pie’s texture and flavor. If you’re pressed for time, canned dulce de leche is your best bet for traditional results.
How do I keep the banana slices from browning in the pie?

Brushing the banana slices lightly with lemon juice before placing them on the caramel helps prevent oxidation and browning. Alternatively, you can assemble the banana layer right before serving to keep them looking fresh and appetizing.
Can I make the Banoffee Pie in advance?

Yes! You can prepare the biscuit base and caramel up to two days ahead. Assemble the bananas and whipped cream just before serving to keep the texture fresh and prevent browning. The pie tastes best chilled and freshly assembled.
What if I don’t have a food processor for the biscuit base?

No worries — place the biscuits in a sturdy zip-lock bag and crush them using a rolling pin or heavy skillet until fine crumbs form. It’s an old-school method that works just as well.

Final Thoughts

Honestly, this Banoffee Pie with Caramel and Bananas Recipe feels like a warm hug on a plate — every time I make it, it brings back happy memories of sharing sweet moments with friends and family. I love how effortlessly it comes together, yet it always feels like something special. Give it a try, and I’m sure you’ll find it’s one of those desserts you want to make again and again. Don’t forget to savor each bite and enjoy the smiles it brings around your table!