Go Back
Slice of banoffee pie with graham cracker crust, toffee filling, bananas, whipped cream, and chocolate shavings

Banoffee Pie with Graham Cracker Crust and Whipped Cream

Banoffee pie is a creamy layered dessert with a crisp graham cracker crust, rich toffee filling, fresh bananas, whipped cream, and chocolate shavings. This elegant yet approachable dessert is perfect for gatherings or whenever you want a classic sweet treat with contrasting textures.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours 20 minutes
Rest Time 2 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 537
Ingredients Method Notes

Ingredients
  

Crust
  • 12 full sheet graham crackers, crushed into 1 1/2 cups
  • 5 tablespoons sugar
  • 7 tablespoons salted butter, melted
Toffee Filling
  • 1/2 cup salted butter
  • 1/2 cup brown sugar, packed
  • 8 oz / 225 g sweetened condensed milk
Topping
  • 2 large ripe bananas, peeled and sliced
  • 1 1/4 cups cold heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 chocolate bar for shavings on top

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Combine the crust ingredients and press the mixture firmly into a 9-inch pie plate.
  2. Bake the crust for 10 minutes, then allow it to cool before adding the filling.
Filling
  1. Melt the butter and brown sugar together in a heavy-bottomed saucepan over low to medium heat. Stir continuously for 5 minutes as the mixture gently heats and develops caramel flavor without reaching a full boil.
  2. Add the sweetened condensed milk and whisk or stir until combined. Bring the mixture to a gentle boil and continue stirring for 3-4 minutes until the filling darkens to a medium brown color and thickens slightly.
  3. Transfer the toffee filling into the cooled crust. Rest it on the counter for 1-2 hours until the surface is set and no longer loose. If the filling remains too soft, chill it until firm.
Topping
  1. Whip the cold heavy cream with the sugar and vanilla using an electric mixer until medium peaks form.
  2. Arrange the sliced bananas in a single layer over the set toffee filling. Spread the whipped cream over the bananas and finish with chocolate shavings.
Serving
  1. Serve the pie immediately at room temperature or chill it before serving. If chilled, allow it to rest briefly on the counter before serving so the layers soften slightly.

Notes

This pie is especially enjoyable when served cold, though it can become softer and messier after sitting in the refrigerator overnight. The bananas and whipped cream may release moisture, and the bananas can begin to brown, so it is best made and served the same day when possible. If small browned bits appear in the caramel from butter and sugar during cooking, they are harmless and add extra flavor.