A very tasty recipe: Banana-Toffee Pie ! Behind this Anglo-Saxon name hides a generous banana dessert with melting caramel (toffee), mixed biscuits, and mascarpone whipped cream.
Banoffee pie can be presented in different forms: I chose to make it as a dessert in a pastry ring. The advantage? You can see the different layers that compose it, and it holds up well when cut.
What you'll love about this banoffee recipe
flavors : the banana-caramel combination is already delicious, but when you add whipped cream and biscuits... It's even better!
Textures : the most of the banoffee pie are its textures. It is crunchy with the biscuits, fondant with the caramel, fruity with the sliced bananas, and creamy with the whipped cream.
Difficulty level : very easy to make! You can like me use a pastry circle or a springform pan for easy release.
A few details on the ingredients
- dry biscuits : this is the base of this banoffee pie. You can use any type of biscuit, personally I like to use pure butter Breton pancakes or even speculoos to add an extra taste.
- sweetened condensed milk : this is what allows you to create "toffee", this soft English caramel, by adding a little butter and sugar.
- dark brown sugar : I prefer to use this dark sugar because it brings a beautiful golden color and brings a very subtle taste to the caramel. You can find it in the organic department.
- bananas : you need ripe bananas but not too much (not blackened).
- liquid cream + mascarpone : this is the duo that I use to have a layer of whipped cream that holds on its own once unmolded (without gelatin).
How to make a banoffee pie?
- Prepare the biscuit base : mix the crushed biscuits and the melted butter, then pack this mixture into the bottom of a pastry ring or a springform pan.
- Make the soft caramel (toffee) : gently heat the sugar and the butter then add the sweetened condensed milk. Then we pour it on the biscuit base.
- Arrange the bananas : Cut the bananas into slices and place them on the cooled caramel.
- Add whipped cream : whip the cream and the mascarpone into a firm whipped cream and pour over the bananas.
- Make the chocolate decoration : melt the chocolate then pour it into a piping bag to decorate the top of the banoffee pie.
My tips for a successful banoffee pie
- observe cooling times : the biscuit base must be very cold before pouring the caramel, and it must also be cold before adding the bananas and then the whipped cream.
- do not overcook the soft caramel (toffee) : once boiling, it takes about 1 to 2 minutes for the caramel to thicken and take on a nice golden color. Beyond that, it grains... This does not spoil its taste but the texture is less pleasant in the mouth.
How to properly store banoffee pie?
The banoffee pie is a dessert with cream, so it must be kept in the refrigerator. It keeps in an airtight bell for about 3-4 days.
Other recipes to try
If you like this kind of desserts to share, I advise you to take a look at these other recipes from the blog:
- No-Bake Speculoos Cheesecake
- Dessert 3 chocolates
- Coffee chocolate mascarpone entremets
- Devil's food cake devil's food cake
- Caribbean coconut flan with caramel
- Cottage cheese tart fruit coulis
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful banoffee!
- 300 g dry biscuits of your choice
- 110 g soft butter, melted
- 4/5 medium bananas
- 65 g unsalted butter
- 40 g whole cane sugar (organic department)
- 355 g sweetened condensed milk ambient temperature
- 350 g heavy whipping cream 30% very cold
- 250 g mascarpone very cold
- 60 g icing sugar
- 0,5 cc natural vanilla extract
- 50 g dark chocolate pastry
- Mix the dry biscuits and mix them with the melted butter. Pack this mixture well in the bottom of a pastry circle (21cm) placed on a plate (like me) or in a springform pan of 21cm. Refrigerate for at least 30 minutes or place in the freezer for a few minutes.
- In a large saucepan, pour the whole cane sugar and the diced butter. Heat over low heat, stirring until you get a nice caramel color (the sugar should be dissolved)
- Then add the sweetened condensed milk. Continue to stir constantly, bringing the mixture to a boil. From there, count about 1 minute then cut the cooking: the caramel must have thickened and have a nice color (do not overcook at the risk that the caramel seeds).
- Wait for the caramel to cool down a bit (but still runny). Pour it over the biscuit base then put it back in the fridge to solidify (or freezer to go faster).
- Cut the bananas into thick slices (1cm) and place them on the caramel. For a nice effect, cut the rounds going on the edge of the mold in half (place the cut side on the edge).
- Whisk together the liquid cream, mascarpone, icing sugar and vanilla at medium speed, until you get a nice stiff whipped cream.
- Gently place this whipped cream on the bananas, making sure to fill the spaces between the slices. Smooth with a spatula. Refrigerate the banoffee for at least 3 hours.
- Unmold the banoffee onto the serving platter.
- Melt the dark chocolate, let cool then line a mini piping bag. Cut off the end and make chocolate zigzags on the banoffee. Keep refrigerated until tasting.
You make me really envy with your beautiful banoffee!
Thank you Lady! :)
Super good and very easy as always with your explanations. We don't know how to miss.
Thank you very much Patricia! See you soon for new recipes :)
Hello,
Banoffee pie tested this weekend with our children and they loved it.
The power of banana and the sweetness of caramel, what a delight.
Thank you for this recipe
Hello Christine, thank you for your feedback! Glad you and your kids like this banoffee pie! Goodbye :)
Hello,
Thank you for this recipe.
I unmolded the Banoffee pie and the caramel ran. Could you explain it please?
Thanking you for your response.
PS: this is my first dessert, it was after consulting your site that I decided to start and I am delighted to embark on this new passion.
Hello Lauriane, glad you like my recipes! For your caramel, if you used the same ingredients as me, I think it didn't thicken enough in the pan. You should leave it a little longer next time. Then, when it cools it becomes soft caramel (it solidifies slightly) and therefore doesn't flow. See you soon :)
Hello
I had the same problem yesterday
Super good! But the caramel flowed and it was everywhere
I'll take the advice and let it thicken for a bit longer too :)
Thanks for the recipes!
Hello, great recipe that I made twice, each time a great success. I replaced the bananas with a "jellied" pear compote. Thank you very much
ps: Is it possible to freeze it?
Hello, thank you for your feedback! Yes it is possible to freeze it, no more than 3 weeks to keep all the flavor. To thaw it, it will take several hours in the refrigerator. Goodbye :)
Bonjour,
I tasted your recipe through a friend and it was simply excellent!
I would now like to make this recipe myself, can you tell me if we can make this dessert 48 hours in advance?
Another question, I have a springform pan and I wanted to know if you place the base of patties directly on the plate of the springform pan or if you put parchment paper first to facilitate the unmolding?
Thank you for your help !
Hello Deborah, yes you can do it a little in advance (48 hours is the max) otherwise the bananas will disgorge. I put it directly in my springform pan, it's up to you, and it depends on the base of your pan if it is hollow or not. See you soon :)
Thank you so much for this delicious recipe! I followed it to the letter and everyone enjoyed it :) it's the first time I've made banoffee. Thanks again
Thank you Victoria for your feedback! See you soon :)
Hello,
It was my first banoffee and everyone loved it! Thank you for this great recipe, very well explained, easy to make. The flavors and textures go really well together; a delight that I will share with other guests. Thanks again.
Thank you Patrick! Glad you like my banoffee! See you soon :)
Hello
Thank you for your always wonderful and delicious recipes!
I have a little question about the base, the biscuit base also for the bavarois, respecting your proportions, I always find that the base is too hard. Do you have a tip on this subject?
Thank you
Gabriella
Hello Gabriella, to answer you, it depends on how the biscuit base is packed in your mould, because the more you pack, the more the base becomes solid and therefore harder to cut afterwards. Try to pack less or otherwise put a little less butter, it will make it more crumbly. See you soon :)
Good morning ! I made this recipe twice and it was a great success each time, thank you so much!!! I was wondering why you chose to make a caramel to mix with sweetened condensed milk rather than making milk jam as you usually see in banoffee? THANKS !
Hello Chloe, thank you for your feedback! I prefer the taste of this caramel made with sweetened condensed milk because it is less sickening than the milk jam you buy in stores, that's all :) It allows for a good balance in the end in the dessert. See you soon :)
A real delight.
Thank you for this very good recipe.
Thank you very much Alexandra! See you soon :)
I had a little doubt about the caramel which seemed to take a long time to cook. I didn't really know when to add the condensed milk. I had the impression that the sugar was taking too long to dissolve. But I followed my intuition and it was very good.
Thanks for the recipe :)
We had a great time.
Glad you like the recipe! See you soon :)
Bananas do not darken after freezing
Hello Denise, no they don't darken, freezing stops the process. See you soon :)
The banoffee looks delicious I love it, but is it possible that the mousse also tastes like banana? I once had a banoffee where the mousse was also flavored and it was one of the best I had ever eaten...
Hello Aphrodite, so personally, I have never tasted banoffee with banana-flavored mousse, it is a whipped cream flavor, with pieces of banana underneath. But have you perhaps tasted a reinterpretation of the original recipe? See you soon :)
Hello, I'm going to make your banoffee recipe this weekend for my daughter's birthday, can you tell me what kind of dry biscuits you use for the base of the cake? Thank you for all your delicious recipes!!
Hello Ma, thank you for your message! For dry biscuits, I change often, it can be Breton pancakes or other simple biscuits of this style. See you soon :)
Hello
Recipe tested and very appreciated
Thanks again for sharing it was delicious
Thank you very much Fatema! My pleasure :)
Tested and approved! As beautiful as it is good!
Very well explained recipe
Thank you very much Julie for your feedback! See you soon :)
Hello, can I replace the whole cane sugar with brown sugar style brown sugar? Thank you.
Hello Edwige, I really recommend whole sugar, it brings a depth of taste to the caramel that brown sugar does not bring. See you soon :)
Hello
I tried the recipe twice and I had the same result of the whipped cream collapsing as soon as I unmolded it. However, after spending more than one night in the fridge. I mixed the icing sugar and mascarpone cream well with an electric whisk and it had a hard consistency when I put it in. The only thing I used both times was chantifix to make sure it would hold but... Nothing at all in fact. Could you explain to me what could have caused this?
Thank you
Hello Richard, I didn't write 'chantifix' in the ingredients, so you shouldn't have used any. The key to successful whipped cream: beat in a food processor or electric mixer for several minutes at medium speed to incorporate as much air as possible + bowl and whisk taken out of the freezer to be very cold. With the mascarpone inside, it's almost impossible for it not to hold! Its fat alone allows the whipped cream to hold. Other readers who have tried my recipe are delighted with it, you can read the other comments. I just think your whipped cream wasn't firm enough. See you soon :)
Hello,
I'm a fan of your recipes! Easy, very well explained and successful every time. THANK YOU !
I'm starting to think about my Christmas logs and I would like to make this recipe in the form of a log.
Is it possible to assemble the cake upside down in a log mold (by freezing it before each layer)?
Hello Véronique, thank you for your message! My banoffee is not adaptable as is for a log (for example the whipped cream on top will not hold). It really works in desserts as presented (but you can use it as inspiration to create your own log of course). See you soon :)
Hello, I am very tempted by this banana caramel banoffee pie, it looks delicious, I would just like to know what the proportions are for a 24 cm circle, thank you very much, cordially
Hello Catherine, you need to calculate the volume:
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
This works for logs, cakes, etc.
Goodbye :)
Hello,
I made the Banoffee, it is not yet unmolded, but my caramel did not solidify and it flowed under my circle. Do you have any idea what happened? Maybe not cooked enough?
Hello Guylaine, indeed the caramel that is successful in the banoffee holds itself together when unmolding. I think that it was not cooked enough indeed (if you had taken exactly the ingredients mentioned). The expected result is indeed that of my photos. See you soon :)
Hello,
Do you think I can use mascarpone to replace the condensed milk? Or what other ingredient can I replace condensed milk?
Thank you for sharing your recipes,
cordially
Hello Marion, to answer you, no because we do not make caramel with mascarpone: sweetened condensed milk yes because it brings this binding and soft side to the caramel. You must therefore respect the recipe as it is given. See you soon :)
Hello
Cake made this weekend, just had a problem with the caramel which flowed everywhere, even though it was very firm when assembled...
Maybe the bananas are a little ripe...
In any case despite a mediocre visual following the leaks, we had a blast!
So thank you for the recipe
Hello, glad you enjoyed it! The caramel that leaks is because it was not cooked enough in the pan. It should have a nice caramel color (see my step-by-step photos). Next time it will be better I'm sure! See you soon :)
It was DELICIOUS, thank you for this recipe that I will not hesitate to reproduce! I took unsweetened condensed milk, I was a little scared because it didn't thicken. Finally I waited and it was excellent!
Thank you Mathilde for your feedback! Glad you liked this banoffee :) See you soon
I made the recipe but the caramel didn't work. I mixed the sugar and butter well, the color was golden brown so I added all the condensed milk. But the caramel never turned golden, it remained the color of the condensed milk. Can you enlighten me?
Hello Melanie, to answer you, and according to what you describe, it lacked cooking. Golden is not enough for a caramel it must be amber (caramel color). At that moment when you add the milk and cook it it lightens to become golden as you see in my step-by-step photos. See you soon :)
This banoffee was a SUCCESS, thank you for all your very clear explanations, the result is excellent!!! Quick question, my caramel started to grain before it took on the caramel color, do you know what this is due to?
Hello Coline, I'm glad you like the banoffee so much! To answer your question about the caramel, it may be due to the cooking time being too long or the temperature being too high. Above all, you have to mix well at this stage. I hope this will help you for the next time! See you soon :)
Hello,
I was challenged to make a very light and airy banoffee because apparently it is a very sweet and somewhat heavy dessert. I really like your recipe and I want to make a "lighter" version. Do you have any advice please? I am competitive and I would like to take up the challenge with flying colors.
Hello Maud, so to take up your challenge, I advise you to try my Banoffee recipe as it is given, and then make adjustments yourself if you want to lighten this or that part. Personally, that's how I prefer it! See you soon :)
Great recipe! This cake was a huge success.
Thank you very much Emilie! Glad you liked this banoffee! See you soon :)
Great recipe to follow with your eyes closed, like all those on the site, in fact! What a treat. It's not too sweet, it's really perfect! Be careful, the toffee takes a little time to make. It was my first time, I was a little scared but it went well :P I was able to make a 16cm square, 4 cookie cutters and a small Pyrex dish (lined with baking paper to be able to unmold no problem). It all happened so quickly!
Thank you very much Coralie for your feedback! I'm really happy that you like this banoffee so much! If everything went quickly, it's a very very good sign :) See you soon
A real success!
All the guests had the same reaction: crazy!!
I would do it again without hesitation!
Thank you
Thanks Sophie for your feedback! Banoffee is pure indulgence, you're right! See you soon :)
Hello and thank you for this great recipe that avoids cooking a can of sweetened condensed milk for a long time to obtain a milk jam that is certainly exquisite (and that we have been making for generations in my family) but which is not the "toffee" adapted to banoffee. I agree with you, Breton biscuits are perfect. The only difference with you is that I use semi-salted butter (without crystals, but semi-salted all the same). Thanks again!
Thank you very much Emsi! Glad you like this banoffee. As a Breton I can only like your salted butter :) See you soon for other recipes
I made this cake: it was simply incredible! I recommend it!!!
Oh thank you very much Alexandra! See you soon :)
My daughter told me about this cake that I didn't know and that she discovered on a trip to Costa Rica, I surprised her by making it for her birthday and she, my son, friends and I all loved this banoffee. I followed it to the letter (I almost never make cakes except with yogurt because it's super simple) and it's pure delight!!! Not a big fan of banana cakes, but there I was amazed by the mixes, a real treat!! In fact this afternoon, I made it again for the party with her friends. Thank you for this discovery recipe.
Thank you Virginie! Very happy that this banoffee was unanimously popular with you. You were right to start :) See you soon
A real killer!
Thank you very much!
Thank you Christelle! This banoffee is pure delicacy, I agree! See you soon :)
Hello, thank you for your recipe which I like a lot. I would like to make it for a birthday. I would like to know if we can make a banana puree instead of pieces
And for the caramel, can I cook the condensed milk so that it becomes caramel without adding butter or sugar?
Hello Virginie, so I advise you to make the recipe as is if you have never made it before making your modifications. It is a dessert, so the banana puree will not hold on its own, the same for the cooked condensed milk which will not hold without adding the other ingredients. Pastry is above all chemistry. See you soon :)
Good evening, thank you very much for your recipe. I was asked for this recipe for a birthday. There will be 15 of us, can you tell me what diameter I should take. I was thinking of 240, and for the quantities I can multiply by 2? Thank you for your answer
Hello Nini, I refer you to the volume calculation to be done for any change to one of my recipes:
How to adapt the ingredients to the size of your mold? Calculating the volume is mandatory…
1/Calculate the volume of my mold (dimensions given in my recipe)
2/Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
This works for logs, cakes, etc.
Hello
I just tried your recipe, but I didn't have any condensed milk for the caramel. I had to make the caramel using milk, whole sugar, salted butter and a little honey (to replace the glucose syrup). In the end I found the taste of soft caramel, and since I had a little too much, the rest became candy. Thank you for sharing your recipes, you make us want to advance further in baking.
Hello,
How high is your circle?
Hello, so to answer you, my circle is 9cm high, but for this recipe I don't use the whole height. See you soon :)
Hello and thank you for this recipe!
I just read all the comments ^^. I'm opening a pastry shop-tea room in 10 days (stressssssss) and I was looking for a recipe without condensed milk to boil for 2 hours...
I'm going to try your recipe tomorrow. However, I was thinking of making a Breton shortbread as a base for desserts. I think I'll leave it as is once it's cooked and cooled, but not crumble it and add butter.
Last week, I tested the no-bake lemon/speculoos cheesecake from Ludo Pastry Freak. I made my (first) speculoos myself (recipe from Ateliers de Muriel), and well I felt sick to crumble them afterwards lol
This recipe is incredible! It was a hit!
On the other hand, my caramel was less dark and ran a little when unmolding. Maybe I didn't let it cook long enough?
Thank you very much in any case, I'll add it to my favorite desserts!
Hello Aurélie, glad you like this recipe! Indeed, your caramel needs a little adjustment, maybe a bit more cooking? See you soon :)
Excellent and very easy to make
Thank you very much Kris, glad you like it! See you soon :)
Recipe that I will keep! Simple and very comforting. We enjoyed it!
Thank you for sharing
Thanks for your return ! See you soon :)
Can we prepare the cake the day before? Won't the bananas turn brown?
Thank you for this recipe :)
Hello, no :) See you soon
Hello,
This is my first time making banoffee. I'm not disappointed. The recipe is clear and easy to follow. The recipe was a success, delicious. Thank you.
Great! Thanks Audrey for your feedback, see you soon :)
Hello,
This month I tried two of your recipes. The royal and the banoffee, and I have to tell you it's a disaster! It's so good! So every weekend I try one of your recipes. (I'm thinking of making this banoffee again for New Year's Day, it was so divine! Thank you, I'm enjoying baking again. See you soon!
Thanks Julie! There's no harm in treating yourself, baking is great to do on the weekend! See you soon :)
Excellent dessert, I make it every time I have bananas lying around in the fridge! A must have when I use speculoos! Thank you for all these great recipes!
Thanks Diane! A little killer, you're right... See you soon :)
Hello,
What biscuits do you recommend for the biscuit base, please?
Would you prefer Breton shortbread or Breton galettes, if we want a nice texture but not too strong a taste (as can be the case with speculoos), please?
Have you tried making it in a round cake tin? I'd love for your recipe to be our Christmas log recipe...
thanks in advance
Hi, McVitie's from the supermarket are perfect for this. Not just for this mold. Try it out for yourself! See you soon :)
Hello,
This is the fourth time I've made this recipe, following it to the letter, and I just don't understand why, when I unmold my banoffee (I let it set for at least 6 hours before removing the ring), the caramel immediately runs out in large quantities, making my dessert visually unusable... yet when I make it and put it on the speculoos base, it looks fantastic and holds perfectly. But unmolding it is a disaster... Everything else is perfect, but this is the fourth time, the fourth time the caramel has failed. I even tried using a different baking pan once, and the same thing happened. It's baffling, and it's such a shame because this dessert is still a hit with my family and friends!
Hi Magalie, I think the caramel wasn't cooked long enough (or perhaps there's a problem with the ingredients). It's hard to say, as I'm not in your kitchen. See you soon :)
Bonjour,
Can I mix speculoos and shortbread?
Thank you very much
Hello, yes it is possible. See you soon :)