Easy Banoffee Pie Recipe
This quick banoffee pie layers buttery crumb crust, silky dulce de leche, fresh bananas, and fluffy vanilla whipped cream. It’s a crowd-pleasing, no-fuss dessert.
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Servings:
Ingredients
Main Ingredients
- 1.6 cup graham cracker crumbs
- 5.5 tbsp unsalted butter, melted
- 0.125 tsp fine sea salt
- 13.5 oz dulce de leche caramel
- 0.25 tsp instant espresso powder optional; whisk into the caramel
- 2.5 cup ripe bananas, sliced
- 1 tsp fresh lemon juice
- 1.25 cup heavy whipping cream, cold
- 2.5 tbsp powdered sugar
- 0.75 tsp vanilla extract
- 1 oz dark chocolate, shaved
Instructions
Preparation Steps
- Heat oven to 350°F. Stir crumbs, melted butter, and salt until evenly moistened.
- Press mixture firmly into a 9-inch pie plate, covering bottom and sides. Bake 8–10 minutes, then cool completely.
- Warm dulce de leche briefly until spreadable. Whisk in espresso powder if using, then spread over the cooled crust.
- Toss banana slices with lemon juice. Arrange in an even layer over the caramel.
- Whip cold cream, powdered sugar, and vanilla to soft peaks.
- Spread the whipped cream over bananas, sealing to the crust edges.
- Chill 30–40 minutes for cleaner slices. Top with chocolate shavings, slice, and serve.
Notes
Variation: Swap the chocolate shavings for crushed toffee or a dusting of cocoa. For a no-bake option, skip baking the crust and freeze it 20 minutes to set. Store leftovers covered in the fridge up to 2 days; add bananas just under the cream to minimize browning.
This recipe is an original creation inspired by classic Easy Banoffee Pie Recipe flavors. All ingredient ratios and instructions are independently developed.