Banoffee Pie With Buttery Biscuit Crust and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 10 slices (1 nine-inch / 23 cm pie)
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes (includes chilling)

Quick Ingredients

• 250 g (2 1/2 cups) graham cracker or digestive biscuit crumbs
• 113 g (1/2 cup) unsalted butter, melted
• 25 g (2 tbsp) light brown sugar
• 1/8 tsp fine salt
• 380 g (13.4 oz; about 1 1/2 cups) dulce de leche (store-bought or prepared)
• 1 tsp vanilla extract
• 1/4 tsp flaky sea salt (optional but recommended)
• 3 large ripe bananas, sliced (about 450 g peeled)
• 2 tsp lemon juice (optional)
• 360 ml (1 1/2 cups) cold heavy cream
• 15 g (2 tbsp) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder or 55 g (2 oz) dark chocolate, shaved

Do This

• 1. Heat oven to 175°C (350°F). Mix crumbs + brown sugar + salt, then stir in melted butter.
• 2. Press into a 23 cm (9-inch) pie dish; bake 10 minutes. Cool completely (about 20 minutes).
• 3. Stir vanilla into dulce de leche; spread a thick layer over the cooled crust.
• 4. Slice bananas (toss with lemon juice if using) and layer over the toffee.
• 5. Whip cold cream + powdered sugar + vanilla + pinch of salt to medium peaks.
• 6. Spoon or pipe whipped cream on top; dust with cocoa or shower with shaved chocolate.
• 7. Chill at least 4 hours, then slice with a hot, dry knife and serve cold.

---

Why You’ll Love This Recipe

• Big comfort, simple method: A buttery crumb crust plus no-fuss layering.
• Sweet-salty balance: Dulce de leche with a touch of salt keeps it from tasting cloying.
• Showstopper layers: Butterscotch-like toffee, fresh banana, and billowy cream in every slice.
• Make-ahead friendly: Chill time does the work, making it great for dinner parties.

Grocery List

• Produce: 3 large ripe bananas, 1 lemon (optional, for juice)
• Dairy: unsalted butter, heavy cream
• Pantry: graham crackers or digestive biscuits, light brown sugar, dulce de leche, vanilla extract, powdered sugar, fine salt, flaky sea salt (optional), unsweetened cocoa powder or dark chocolate

Full Ingredients

For the Buttery Biscuit Crust

• 250 g (2 1/2 cups) graham cracker or digestive biscuit crumbs
• 113 g (1/2 cup) unsalted butter, melted
• 25 g (2 tbsp) light brown sugar
• 1/8 tsp fine salt

For the Toffee Layer

• 380 g (13.4 oz; about 1 1/2 cups) dulce de leche
• 1 tsp vanilla extract
• 1/4 tsp flaky sea salt (optional, for a sweet-salty finish)

For the Banana Layer

• 3 large ripe bananas (about 450 g peeled), sliced into 6 mm (1/4-inch) rounds
• 2 tsp lemon juice (optional; helps slow browning)

For the Whipped Cream Topping

• 360 ml (1 1/2 cups) heavy cream, very cold
• 15 g (2 tbsp) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp fine salt

For Finishing

• 1 tbsp unsweetened cocoa powder or 55 g (2 oz) dark chocolate, shaved

Step-by-Step Instructions

Step 1: Prepare the pan and preheat

Place a rack in the middle of the oven and preheat to 175°C (350°F). Set out a 23 cm (9-inch) pie dish or tart pan. If you want especially neat slices, you can line the bottom with a round of parchment paper (optional but helpful).

Step 2: Make and bake the biscuit crust

In a medium bowl, combine the biscuit crumbs, light brown sugar, and fine salt. Pour in the melted butter and stir until the mixture looks evenly moistened and holds together when pinched.

Tip the crumbs into the pan and press firmly into an even layer across the bottom and up the sides. Use the bottom of a measuring cup to pack it down tightly (this helps it slice cleanly).

Bake for 10 minutes, then remove from the oven and cool on a rack until completely cool, about 20 minutes. (If you add filling to a warm crust, the toffee can loosen and slide.)

Step 3: Mix and spread the dulce de leche layer

In a small bowl, stir together the dulce de leche, vanilla extract, and flaky sea salt (if using). Spread it into the cooled crust in a thick, even layer, pushing it into the corners and smoothing the top with an offset spatula or the back of a spoon.

Step 4: Slice and layer the bananas

Slice the bananas into 6 mm (1/4-inch) rounds. If you’re serving the pie later (or your kitchen is warm), toss the slices gently with 2 tsp lemon juice to slow browning.

Arrange banana slices over the dulce de leche in slightly overlapping rows, covering the toffee layer evenly so every slice gets banana.

Step 5: Whip the cream until billowy

In a large, cold bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and fine salt. Whip with a hand mixer or stand mixer on medium-high speed until medium peaks form, about 2 to 4 minutes. The cream should look plush and hold its shape, but still be soft enough to swoop and swirl.

Step 6: Top, garnish, and chill

Spoon the whipped cream over the bananas and spread into a thick layer, or pipe it for a more decorative look. Finish with a light dusting of cocoa powder, or shave dark chocolate over the top.

Refrigerate the pie for at least 4 hours (and up to 24 hours) to set the layers and make slicing easier.

Step 7: Slice and serve cleanly

For neat slices, dip a sharp knife in hot water, wipe dry, then slice. Repeat between cuts. Serve cold, straight from the fridge.

Pro Tips

• Pack the crust firmly: Pressing hard (bottom and sides) prevents crumbling when you slice.
• Cool the crust completely: Warm crust can soften the dulce de leche and make the layers slide.
• Use ripe-but-firm bananas: Very soft bananas can weep and make the pie watery.
• Medium peaks for stability: Under-whipped cream slumps; over-whipped turns grainy. Stop when it holds soft, defined swirls.
• Salt is your friend: A small amount of flaky salt in the toffee makes the caramel flavor pop.

Variations

• Chocolate crust: Replace graham/digestive crumbs with 250 g (about 2 1/2 cups) chocolate cookie crumbs and keep everything else the same.
• Coffee-kissed cream: Dissolve 2 tsp instant espresso powder in 2 tsp hot water, cool completely, then whip into the cream with the sugar and vanilla.
• Extra crunch: Sprinkle 60 g (1/2 cup) toasted chopped pecans or hazelnuts over the bananas before adding whipped cream.

Storage & Make-Ahead

Refrigerate: Cover and store in the refrigerator for up to 2 days. The bananas are best within the first 24 hours (they can darken and soften over time).

Make ahead: You can bake the crust up to 2 days ahead; cool, cover, and store at room temperature. You can also spread the dulce de leche into the crust up to 1 day ahead and refrigerate. For the freshest look and texture, add bananas and whipped cream the day you plan to serve (or up to 6 hours before serving).

Nutrition (per serving)

Approximate, based on 10 servings: 520 calories, 33 g fat (20 g saturated), 55 g carbohydrates, 38 g sugar, 5 g protein, 2 g fiber, 220 mg sodium.