Banoffee Pie with Dulce de Leche and Bananas Recipe

If you’re a fan of creamy, dreamy desserts that combine luscious caramel and fresh bananas, wait until you try my Banoffee Pie with Dulce de Leche and Bananas Recipe. It’s one of those recipes that feels fancy but is genuinely simple to pull together, making it perfect for impressing friends or treating yourself on a lazy weekend. I absolutely love how this turns out every time — the crunchy graham cracker crust, gooey dulce de leche, and fluffy whipped cream all come together in the most satisfying way. Stick around and I’ll share every little trick to getting this pie just right.

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Ingredients You’ll Need

Each ingredient plays its part in bringing this Banoffee Pie with Dulce de Leche and Bananas Recipe to life. I always recommend using ripe but firm bananas for the best texture and fresh cream for that perfect whipped topping.

• Graham cracker crumbs: The foundation of your crust; if you can get the full sheets and crush them yourself, the flavor and texture are unbeatable.
• Granulated sugar: Adds a touch of sweetness and helps the crust bind nicely.
• Unsalted butter: Melted and mixed into the crumbs, it’s what holds the crust together and adds richness.
• Dulce de leche: The star caramel layer; homemade is my favorite because it’s fresher and less sweet than store-bought versions.
• Bananas: Sliced fresh to layer over the dulce de leche — firm and ripe gives the best taste and texture balance.
• Heavy cream: Cold and fresh, whipped into soft peaks to top the pie beautifully.
• Confectioners’ sugar: I opt for this to sweeten the whipped cream because it blends effortlessly without any grainy texture.
• Vanilla extract: Just a teaspoon adds that lovely warm note that takes the whipped cream to the next level.
• Optional toppings: Chocolate shavings, chopped nuts, or toffee bits — I love these for adding a crunch and extra chocolatey or nutty flavor.

Variations

I love playing around with this Banoffee Pie with Dulce de Leche and Bananas Recipe depending on the occasion or what I have on hand. Feel free to adapt it — that’s part of the fun!

• Crust Swap: When graham crackers aren’t available, digestive biscuits work like a charm, giving a slightly different but equally delicious base.
• Chocolate Twist: I sometimes mix a bit of cocoa powder into the crust crumbs for a subtle chocolate flavor that plays beautifully with the dulce de leche.
• Nutty Flair: Adding chopped toasted pecans or hazelnuts on top gives a wonderful crunch and nutty depth — a favorite for holiday dinners.
• Dairy-Free Version: If you want to keep it dairy-free, you can substitute the cream with coconut cream whipped to soft peaks, and use a dairy-free butter alternative for the crust.

How to Make Banoffee Pie with Dulce de Leche and Bananas Recipe

Step 1: Build the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F (177°C). If you have full graham crackers, pop them in a food processor and blitz until fine crumbs form. Then mix the crumbs with granulated sugar and melted butter. Don’t pack the crust too hard — I usually pat it down gently, enough so it holds its shape but stays a bit crumbly. Use the bottom of a flat measuring cup to even out the surface and smooth the edges. This takes just a few minutes and really helps keep your crust intact after baking!

Step 2: Bake the Crust and Cool

Pop that crust into the oven for about 15 minutes until it’s lightly golden and fragrant. Once it’s out, give it about 15 minutes to cool — I learned the hard way that if it’s too warm, the dulce de leche starts melting into the crust and makes it soggy.

Step 3: Whip Your Cream to Cloud-Like Perfection

While the crust cools, whip your heavy cream with the confectioners’ sugar and vanilla extract. I like to use a stand mixer with a whisk attachment on medium-high. Whip until you see medium peaks — that’s the sweet spot between soft and stiff. Trust me, those medium peaks give your pie a lovely fluffy but stable crown that looks gorgeous on top.

Step 4: Layer the Dulce de Leche and Bananas

Spread the luscious dulce de leche evenly over your cooled crust. If you’re making homemade dulce de leche, it’s absolutely worth the time. Then layer your fresh banana slices — I like to do one solid layer, sometimes two if my bananas are smaller. A nifty tip: if you want to avoid your bananas browning, give them a quick toss in a few drops of fresh lemon juice before layering.

Step 5: Add the Whipped Cream Topping

Spoon or pipe your whipped cream gently over the bananas, smoothing it out or swirling it into pretty peaks. This part is always the most fun because you get to get creative — and your pie starts looking extra special.

Step 6: Chill and Garnish for Best Flavor

Pop your pie in the fridge uncovered for at least 2 hours or up to 1 day. This chilling step lets all the flavors meld and the textures set perfectly. Just before serving, sprinkle on your favorite optional toppings — I can’t resist a few chocolate shavings and chopped nuts for crunch and contrast.

How to Serve Banoffee Pie with Dulce de Leche and Bananas Recipe

Garnishes

I almost always top my banoffee pie with a generous sprinkle of bittersweet chocolate shavings and some chopped toasted walnuts or pecans for texture. Sometimes I add a touch of grated toffee or sprinkle sea salt for a sweet-salty vibe. It’s those simple touches that make the pie look inviting and taste even better.

Side Dishes

I find this pie pairs wonderfully with a cup of freshly brewed coffee or a glass of dessert wine — sparkling or sweet white. As for food, a light fruit salad or a simple cheese plate rounds out the richness beautifully without overshadowing the pie.

Creative Ways to Present

For special celebrations, I’ve tried serving banoffee pie in individual glass jars or clear cups layered to show off each beautiful layer — it’s always a hit! Or, pipe the whipped cream decoratively on top with a star tip and add some edible gold leaf for a touch of glam. These little details go a long way in making dessert feel like a total treat.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftover pie tightly with plastic wrap and store it in the fridge. It stays fresh and creamy for up to 5 days. Pro tip: let the pie come to room temperature for about 15 minutes before serving to bring out its full flavor.

Freezing

I don’t recommend freezing the fully assembled pie as the bananas and whipped cream don’t freeze well, but I’ve had good luck freezing individual slices wrapped tightly in foil and plastic wrap for up to 3 months. Just thaw overnight in the fridge and expect a slightly different texture.

Reheating

This pie is best enjoyed cold or at room temperature, so I don’t reheat it. If you do want to warm slices a bit after freezing, keep it very brief — just 10-15 seconds in the microwave to avoid melting the topping completely.

FAQs

Final Thoughts

When I first tried this Banoffee Pie with Dulce de Leche and Bananas Recipe, I was amazed at how approachable and rewarding it is. It’s become a staple for family gatherings and anytime I want to wow guests without spending hours in the kitchen. The balance of textures and flavors always hits the spot — creamy, crunchy, sweet, with just a hint of fresh banana brightness. I hope you enjoy making and sharing this recipe as much as I do. Trust me, once you get it down, it’ll be your go-to dessert for years to come!

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