You’ll love this gorgeous No Bake Banoffee Pie. With a cookie crust, brown sugar caramel, fresh bananas, whipped cream and a secret layer of chocolate, it’s the ultimate dessert. Plus there’s no need to turn the oven on!
Caramel + bananas + cream = THIS 👆🏻
Say hello to my No Bake Banoffee Pie. A gorgeous homemade pie with a crumbly cookie crust, a smooth caramel filling, sliced ripe bananas and whipped cream. Of course, I couldn’t stop there.
My Banoffee Pie recipe also has a hidden layer of chocolate inside and plenty of chocolate shavings on top. Because chocolate! ❤️
This British-inspired dessert is quite the treat, with its rich, thick caramel and mountain of luscious cream. It’s also a no bake recipe, perfect for when guests are coming over and you want to prepare dessert ahead of time.
How to make banoffee pie
First, we start by creating that buttery cookie crust using store-bought cookies and melted butter. Then we add a sneaky layer of melted dark chocolate for a sweet choc surprise.
Next is a creamy 3-ingredient caramel made using condensed milk, butter and brown sugar. Stir on the stove until thick. Pour it over the top, and then pop it in the fridge for 3-4 hours to set (or overnight).
When you’re ready to serve, slice up some fresh bananas and cover the pie with whipped cream. Sprinkle over some shaved dark chocolate. Stand back and marvel at your masterpiece.
Lets breakdown the layers
- Cookie crust
- Melted chocolate
- Sticky caramel
- Fresh bananas
- Whipped cream
- Grated chocolate
common questions about making Banoffee pie from scratch
You can use graham crackers (US) or Digestive biscuits (UK and AUS). Most plain, sweet, store-bought cookies will be fine.
No. It is optional but trust me, it totally works. I recommend using a dark or semi-sweet chocolate to offset the sweetness of the caramel.
Nothing. Use regular sweetened condensed milk for best results.
If you didn’t make any changes to the ingredients, it’s likely you took the caramel off the stove too early. Don’t rush this step. Keep stirring the caramel while heating it slowly and eventually you’ll see it noticeably thicken. Also give the caramel plenty of time to set in the fridge – overnight is best.
Yes! Make the cookie crust and caramel ahead of time (even a day or two before serving) and store in the fridge. Just before serving, cover with fresh bananas, whipped cream and grated chocolate. Store leftovers in the fridge.
MAKE YOUR OWN whipped cream
Transform your desserts by learning how to make perfect whipped cream from scratch.
Watch how to make it
More pies to try
- No Bake Lemon Pie (light and fresh)
- Turtle Pie (more caramel goodness)
- Peanut Butter Pie (super easy)
- Key Lime Pie (reader fave)
An easy no bake Banoffee Pie with a cookie crust, creamy caramel, fresh bananas and whipped cream.
- 300 grams Digestive biscuits or graham crackers*
- 150 grams butter
- 100 grams (2/3 cup) dark or semi-sweet chocolate, roughly broken into pieces
- 60 grams (1/4 cup) unsalted butter, roughly chopped
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) sweetened condensed milk
- Pinch of salt
- 2 large ripe bananas
- 300 ml (1 and 1/4 cup) thickened or heavy cream, whipped
- 40 grams (1/4 cup) dark or semi-sweet chocolate, grated
- Line the bottom of a 9-inch springform cake pan with parchment or baking paper.
- Crush your cookies using a food processor or place them in a sealed sandwich bag and bash them with a rolling pin. Heat butter in the microwave, stirring every 20 seconds, until melted.
- Place cookie crumbs in a large mixing bowl. Pour over melted butter and stir until crumbs are completely coated. Transfer wet crumbs to your prepared cake pan. Use the back of a dessert spoon or your fingers to press the cookie crumbs into the bottom and up the sides of the pan. Pop into the fridge.
- Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Pour over cookie crust, then use a pastry brush to spread the chocolate into one even layer – going right up the sides. Then pop crust back in the fridge.
- To make the caramel, place butter, brown sugar and condensed milk in a medium saucepan and place on low heat. Stir gently until butter is melted and all the ingredients are combined.
- Turn the heat up to medium and continue to stir until the caramel noticeably thickens, approximately 7-10 minutes. Add a pinch of salt.
- Pour caramel over cookie crust and place in the fridge for at least 3-4 hours or overnight to set.
- To serve, slice bananas and arrange over the top of the caramel. Spoon whipped cream on top, and sprinkle over chocolate shavings.
*Cookie crust: You can use any plain sweet store-bought biscuit or cookie for the crust in this pie. Depending on the type of biscuit or cookie, you may need to add more or less butter. Gradually add the butter until the crushed cookies are wet and resemble sand. If they hold together when pressed in the tin, it’s perfect. If they are a little crumbly, add a tablespoon more butter.