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
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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.
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)
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
No Bake Banoffee Pie
An easy no bake Banoffee Pie with a cookie crust, creamy caramel, fresh bananas and whipped cream.
Ingredients
Cookie crust
- 300 grams Digestive biscuits or graham crackers*
- 150 grams butter
- 100 grams (2/3 cup) dark or semi-sweet chocolate, roughly broken into pieces
Caramel
- 60 grams (1/4 cup) unsalted butter, roughly chopped
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) sweetened condensed milk
- 1/8 teaspoon salt
Topping
- 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
Instructions
- 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.
Notes
*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.
Nutrition Information
Serving Size: 1 slice Calories: 455 Sugar: 36.9 g Sodium: 246.2 mg Fat: 25.9 g Carbohydrates: 53.9 g Protein: 5.1 g Cholesterol: 60.7 mg
Giles Jacobs says
best recipe for banoffee pie that I have come across 🙂
Jessica Holmes says
That’s so lovely to hear Giles!
j says
Made banoffee pie for the first time using this recipe and was a success!
Jessica Holmes says
Hooray! So glad to hear that!
Michelle says
Hi Jessica, do you think I could make this in a greased pie dish? Definitely want to try your banoffee recipe! Your hummingbird cake is a favourite!
Jessica Holmes says
Absolutely p! I’ve done this often. Hope you enjoy it!
Michelle says
Thanks for responding to my earlier question. I made it in a 30cm pie dish, doubled the recipe and it was so delicious! All the layers work well together. Great to have the base, chocolate and caramel layers done the night before. From reading other comments, I left it out of fridge for a couple of hours then added the banana and cream layers just before serving. It was easy to cut and everyone enjoyed it! Love Banoffee and this recipe is definitely a keeper! Thanks for sharing it Jessica!
Jessica Holmes says
That’s wonderful to hear Michelle! I’m so pleased everyone enjoyed it!
Jenn says
I made for Thanksgiving this weekend. The only trouble I had was with the crust (still scoring a 5 as it was still tasty and I’m sure that the issues were my fault).
One part of the side of the crust fell off when I opened the tin. I think maybe I didn’t use enough butter (though it was sand-like and did stick together) or I didn’t crush enough (I did it with a rolling pin and seemed very crushed but I noticed some bigger pieces when putting into the pan).
The other issue was that the crust was very hard. Like hard to cut through hard. Could this also be lack of butter? Could I have smushed into the pan too much? It didn’t take away from the enjoyment of eating it, but I don’t usually think cookie crumb crusts are that hard. I guess the benefit is that the leftovers will avoid getting soggy as quickly.
I will definitely make again.
Jessica Holmes says
Hi Jenn, I’m so glad you enjoyed the pie! I’m sorry you had some issues with the crust, but as you suggested a little more butter should help. I’d continue to add a tablespoon extra at a time, until your cookie crumbs hold together when pressed. Bashing them until they are very fine will also help with the crust sticking and not cracking. As for the crust being too hard, correcting the other issues should help. Also letting the pie sit at room temperature for 10-15 minutes before slicing will also help.
Jenn says
I do think we ate is pretty close to when it came out the fridge, so I will try that. In hindsight, it was probably the chocolate layer that was hard – which makes sense since it was cold chocolate (and mine was a bit thicker than yours probably as I had issues painting it up the sides so had more on the bottom of the pie.
Again, it did not diminish our enjoyment of it. At all.
Jessica Holmes says
That could be it! And be sure to use a straight, sharp knife, not a serrated one to slice.
Amie says
Banoffee pie was one of those desserts that I thought was really complicated to make but this recipe was so easy to follow!
Jessica Holmes says
I’m so glad you enjoyed it Amie! Welcome to the wonderful world of banoffee! 😜
Beverley Davies says
I can’t decide which one tasted the best benoffee pie or granny’s trifle that is like your recipe they all look fab
Sam says
Love your recipes! How long does the cookie crust and choc layers need to be in the fridge before adding the caramel?
Jessica Holmes says
Hi Sam, just leave them in while you’re making the caramel – that should be enough time for the chocolate to set!
Jess says
So good!
Jessica Holmes says
So glad you liked it!
Tiana says
Made this as dessert the night before, then added banana and cream before serving, so easy and delicious, it turned out perfect!! Thankyou for the recipe. Everyone loved it.
Jessica Holmes says
Yay! Love hearing that Tiana!
Sarah Habib says
Made this. Looked great. Cooking chocolate layer over crust made it bit hard though. But overall great experience. Will make it again.
Jessica Holmes says
So glad you enjoyed it Sarah!
Lesley says
Love this version with chocolate base!
Have you ever tried biscoff as the base? So good
Jessica Holmes says
Oh gosh I haven’t but that would be amazing!! So glad you enjoyed it!
Faith Bean says
This was so easy to make, especially as I don’t have an oven at the moment!It was tSty and looked great and I have been asked to make it again.
Jessica Holmes says
So happy to hear that Faith!
Josh says
Wow! This was delicious and so easy to make – thank you for the recipe!
Jessica Holmes says
Thanks for the lovely feedback Josh, so glad you enjoyed it!