Banoffee Pie with Caramel and Bananas Recipe

If you love the combination of bananas, caramel, and cream, then you’re going to adore this Banoffee Pie with Caramel and Bananas Recipe. It’s delightfully rich yet unbelievably simple, and every bite is like a little slice of dessert heaven. I’ve made this pie more times than I can count, and it’s always the star at any gathering. Stick around and I’ll walk you through how to make it foolproof and utterly delicious!

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Ingredients & Why They Work

I love this combination of ingredients because they’re easy to find, and they play together in perfect harmony — buttery biscuit base, creamy caramel, and fresh bananas topped with airy whipped cream and a few chocolate curls just for fun! When shopping, pick good-quality dulce de leche and ripe, but still firm bananas for the best results.

• Biscuits: I often use Arnott’s Granita biscuits for their buttery crunch, but Marie or Graham Crackers work just as well.
• Butter: Melted butter binds your biscuit crumbs into a perfect base that’s crisp but tender.
• Dulce de leche: This canned caramel is a game-changer—richly sweet and convenient, just make sure it’s the caramel kind, not just condensed milk.
• Brown sugar: Adds depth to your caramel with its molasses undertones.
• Thickened cream: Whipped with a touch of icing sugar and vanilla, it lifts the pie and adds lightness.
• Bananas: Use ripe ones with a few brown spots for optimal sweetness and texture.
• Dark chocolate: For garnishing, a little bitterness balances all that sweetness beautifully.

Make It Your Way

This Banoffee Pie with Caramel and Bananas Recipe is super versatile—once you have the basics down, you can totally make it your own. I often experiment with different biscuit bases or swap out the dark chocolate garnish for toasted nuts or even a sprinkle of cinnamon for a cozy twist.

• Variation: I tried replacing the biscuit base with crushed gingersnaps once, and the added spice was a delightful surprise that made the pie feel extra special during the holidays.
• Dietary Modifications: For a gluten-free version, use gluten-free buttery cookies as your base – it still works beautifully.
• Seasonal Switch-Up: In warmer months, I add a handful of fresh berries on top along with bananas for a refreshing pop of color and flavor.

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

Step 1: Create that Perfect Biscuit Base

Start by blitzing those biscuits into fine crumbs, either in a food processor or by smashing them in a zip-lock bag with a rolling pin. Mix the crumbs with melted butter until everything sticks together. Press this mixture firmly and evenly into a tart tin—it helps to use the back of a metal spoon to get a nice compact layer right up the sides. Then pop it in the fridge for at least 20-30 minutes to set. Trust me, this step is key to holding all that delicious caramel and bananas later on.

Step 2: Whip Up the Dreamy Caramel Filling

Here’s where the magic happens: in a small saucepan, whisk together canned dulce de leche, cubed butter, and brown sugar over low heat. Keep it moving as it gently simmers for a couple of minutes — this keeps it smooth without burning it. Once thick and glossy, let it cool slightly before pouring over your chilled biscuit base. Smooth the top and refrigerate for 2-3 hours, or until the caramel is nicely set. If you’re pressed for time, you can skip the heating step and just spoon canned dulce de leche straight onto the base, but heating really deepens the flavor and thickens it up beautifully.

Step 3: Whip the Cream Like a Pro

When you’re ready to build your pie, whip the cream with icing sugar and vanilla until stiff peaks form. I like to watch closely at this stage because overwhipping can quickly turn it grainy or start making butter. It’s easier to fix if you catch it early, so stop whipping as soon as the peaks hold their shape and the cream feels light and airy.

Step 4: Assemble, Garnish, and Enjoy!

Slice your bananas thickly and layer them gently on top of the set caramel. Spread or pipe the whipped cream over the bananas, then sprinkle with dark chocolate – I like to use curls for a fancy touch. Serve immediately or chill until ready to enjoy. Just remember: the fresher you assemble it, the more vibrant and fresh the bananas will taste. If you want to avoid brown spots, brush the banana slices lightly with lemon juice before layering.

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

I love topping this Banoffee Pie with a generous sprinkle of dark chocolate shavings because it cuts through the sweetness with just a touch of bitterness. Sometimes, I add a few toasted hazelnuts or a light dusting of cinnamon for some extra warmth and crunch. Fresh mint leaves can also add a refreshing contrast if you’re serving it during warmer months.

Side Dishes

This pie is sweet enough to stand on its own, but I’ve paired it successfully with a simple cup of espresso or even a tangy citrus sorbet to balance the richness. If it’s a party, a dollop of mascarpone on the side elevates the indulgence even more.

Creative Ways to Present

For special occasions, try serving the Banoffee Pie in individual glass jars or mini trifle bowls layered beautifully with whipped cream and banana slices—the visual layers are stunning and make it easier to serve guests. I once decorated mine with edible flowers for a spring brunch, and it was a real crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the pie tightly with plastic wrap and keep it refrigerated. From my experience, the bananas will start to brown slightly after a day, so for the prettiest slices, I’d recommend assembling the pie no more than a few hours before serving. Leftovers keep well for up to two days and still taste delicious if you can look past the banana color changes.

Freezing

I don’t recommend freezing the fully assembled Banoffee Pie because the texture of the bananas and whipped cream changes too much. However, you can freeze the biscuit base (unfilled) for up to three months, which is handy if you want to prep in advance. Just thaw it in the fridge before adding caramel and bananas.

Reheating

This pie is best served chilled, so reheating isn’t needed. If you make the caramel filling from scratch and want it warm for drizzling on something else, heat it gently on the stove until pourable, but avoid high heat to prevent burning.

FAQs

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe holds a special place in my heart—it’s my go-to when I want to impress friends without fussing over complicated steps. The layers of buttery crunch, sweet creamy caramel, fresh banana, and fluffy cream come together in such a comforting way. I’m confident that if you give this recipe a try, you’ll find yourself making it again and again, just like me. So go on, grab those biscuits and bananas and enjoy creating your own slice of indulgence!

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