Looking for an easy pie recipe? Easy Banoffee Pie couldn’t be simpler! It’s a layered pie with a graham cracker crust, caramel sauce, bananas, and whipped cream. Easy to make and SO delicious!
First things first, what on earth is banoffee? It’s nothing groundbreaking—just a combination of the words banana and toffee. Banoffee Pie was made famous by a English chef, who invented the dessert in the early 1970s to serve to restaurant guests.
It proved to be such a hit that he couldn’t take it off the menu, and I can see why. From my standpoint, it’s also incredibly easy to make, too!
The base is a graham cracker crust. This recipe makes for an extra thick crust (any other crust lovers out there?). I just increased the amount of graham cracker crumbs and butter from a traditional recipe to make it extra thick.
I use a metal measuring cup to press the crust down neatly. The pressure from pressing down the crust ensures that the crust stays together when you serve it.
If you are crunched for time, you could use a store-bought crust instead to make this even easier. Be sure to follow the directions for baking the crust on the package if you take this route!
After baking the crust and letting it cool, the next step is pouring a layer of caramel over the crust. I used a 12 oz jar of store-bought caramel, which I warmed for 15 seconds in the microwave just until it was pourable. You don’t want hot caramel—just warm enough that it pours easily.
Next comes the bananas. Medium sized, ripe bananas are perfect for this. Avoid using mushy (overripe) bananas for this. Yellow ones (or even yellow with a couple brown spots) are great!
The next step for the Easy Banoffee Pie is whipped cream. Since the pie is so simple, homemade is key here! I used by stand mixer to whip the cream until it holds its peaks, then stirred in powdered sugar and vanilla extract.
The final step is garnishing the pie. You could use extra banana slices, crushed toffee bars, chocolate curls, dried banana chips, drizzles of extra caramel sauce—whatever you like.
I used a semi-sweet chocolate baking bar, and ran a vegetable peeler down the side to create tiny chocolate curls, which I piled on top. The pie is best served within 8 hours of making it.
I served the Easy Banoffee Pie as part of an Easter celebration co-hosted with my friend Kelley of Haviland Events.
She put together the sweetest table full of vintage china and silverware, along with modern touches including Pottery Barn napkins and a Pottery Barn gingham table throw.
She also did another one with vintage milk glass (swoon).
Easy Banoffee Pie
- 1¾ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- Pinch of salt
- 12 oz caramel sauce
- 3 ripe bananas, thinly sliced
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For garnish: chopped toffee bar or chocolate curls
- Preheat oven to 375°F. Combine the graham cracker crumbs, melted butter, 2 tablespoons sugar, and pinch of salt in a medium bowl. Stir to combine.
- Spread the mixture in a 9 inch pie plate, starting with covering the sides and then the bottom of the pie plate.
- Bake for 8–10 minutes, or until golden brown. Let cool.
- If necessary, heat the caramel sauce until it reaches a pourable consistency (I heated it for 15 seconds in the microwave). Avoid using too-hot caramel here, as it will melt the whipped cream.
- Pour the caramel sauce onto the cooled graham cracker crust. Evenly spread the banana slices on top of the caramel.
- Place the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer. Beat on medium until stiff peaks form.
- Pour the whipped cream on top of the banana slices and spread in an even layer. Garnish as desired. Place in the refrigerator for at least 2 hours, or up to 8 hours before serving.