English Banoffee Pie is a simple, no-bake pie consisting of layers starting with a graham cracker (or digestive biscuit) crust, a layer of toffee, sliced bananas then topped with whipped cream and optional shaved chocolate.

A banoffee pie with a cracker crust and layers of toffee banana and whipped cream

What is ‘Banoffee?’

Meet one of Englands favorite sweet pies (pronounced ba-noff-ee). This is an easy, classic banoffee recipe that looks worthy of a good bakery dessert.  If you look at the name, it’s essentially a portmanteau (a word blend) of banana and toffee and the name is now in the dictionary.

You will be greeted with ooh’s and ahh’s when serving this dessert and have people asking for a second slice.

Lifting a slice of pie

Classic Banoffee Pie ingredients

All the components of this pie make up the best flavor and the crust is a big part of this.  A thick graham cracker crust that is pressed tightly into the pan to help keep the crumbling to a minimum. There will be some, it’s unavoidable. The next layer is a nutty toffee layer (more on this below) then a layer of simple sliced bananas and the final layer is whipped cream.

Banoffee Pie origin

This now beloved pie was invented in the early 1970’s by the owner of the Hungry Monk Restaurant Nigel Mackenzie and his chef Ian Dowding.

A fluted Graham cracker crust with toffee banana, cream and chocolate

Best pan for Banoffee Pie

I like to use a 9-inch (23 cm) fluted tart pan (because the edges look pretty) with a removable bottom which makes it easier to get the tart out of the pan. A 9-inch (23cm) spring-loaded cake pan or a shallow pie pan is also a good option.

A banoffee pie with a slice removed

English Banoffee Pie crust

If you’re making this in the U.K., you can use digestive biscuits. For ease in  U.S., and because I can only find digestive biscuits in specialty stores, graham crackers will work too.

Gluten Free Banoffee Pie

If you can find gluten free graham crackers, or gluten free digestive biscuits that’s all you need to enjoy this amazing British pie.

How to stop the banana turning brown in Banoffee Pie

Since some of the banana is exposed you can do 1 of 2 things. You can completely cover it with the whipped cream so no banana slices are exposed to the air (this is what turns it brown). Or you can mix the banana slices with a little lemon juice before adding to the pie. The acidity stops the oxidization.

What is toffee?

Toffee is like thick, chewy caramel. Butter and sugar are simmered then sweetened condensed milk is added and this is cooked until thickened. When cooled, it sets nicely and is not runny like caramel. 

More British Desserts:

A whole banoffee pie on a round board
5 from 22 reviews

English Banoffee Pie

Janette
A simple, no-bake pie consisting of layers starting with a graham cracker crust, toffee, sliced bananas and topped with whipped cream.
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
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Video

Ingredients
 

For the crust:

  • 1 ¾ cups (200 grams) graham crackers or British digestive biscuits
  • 10 tablespoons (141 grams) unsalted butter, (see note)
  • ½ cup (100 grams) granulated sugar

For the toffee:

  • ½ cup 100 grams granulated sugar
  • 10 tablespoons (141 grams) butter unsalted
  • 1 ¾ cups (14 ounces/397 grams) sweetened condensed milk
  • ¼ teaspoon salt
  • 2 ripe bananas, sliced
  • ½ cup (118 ml) heavy/double whipping cream, cold
  • A bar of dark or milk chocolate

Instructions
 

Make the crust:

  • To a food processor add the crackers and sugar, pulse until they look like breadcrumbs. With the processor running, drizzle in the melted butter.
  • Pour the mix into a loose bottom, 9-inch (23 cm)  fluted tart pan. Press the crumbs firmly into the pan and up the sides. I use a measuring cup to help with this (see video). Refrigerate for 1 hour.

Make the toffee:

  • To a small saucepan, add the sugar and butter. Heat over medium-low heat until sugar dissolves into the butter. Bring to a simmer and cook for 5 minutes. Stir in the condensed milk and bring to a simmer.
  • Whisk every 5 seconds so it doesn’t burn on the bottom until thickened and golden brown, about 10 minutes.  The butter will start to separate, don’t worry. Once the toffee is golden and starts to pull away from the side of the pan, remove from the heat and stir in the salt. If needed, carefully whisk to re-incorporate the butter. It will incorporated more as it cools. Allow to cool slightly, then pour into the graham cracker crust. Don’t worry if there is a little butter in the pan, it will soak into the crust. Smooth the toffee and refrigerate for 30 minutes until cooled and set.
  • Whip the cream until thickened, not too stiff.
  • Once the toffee has chilled, slice the bananas and spread on top of the toffee in 2 layers. Top the bananas with the cream and shave the chocolate over the top using a potato peeler.

Notes

If using digestive bisciuts, reduce the butter to 100 grams/7 tablespoons
 
Serving: 1slice, Calories: 768kcal, Carbohydrates: 90g, Protein: 8g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 498mg, Fiber: 2g, Sugar: 73g
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