Banoffee Pie

Banoffee Pie recipe by wood and spoon blog. This is a salted graham cracker and brown sugar crust filled with gooey sliced banana and a thick and rich toffee filling made with sweetened condensed milk. Whipped cream tops the pie along with chocolate shavings. This is a sweet and salty dessert for a crowd based on the traditional British favorite. Read more about this treat sponsored by kerrygold butter on

5 from 6 reviews

This banoffee pie is a salted graham cracker crust filled with a banana and toffee filling. A sweet and salty, gooey treat of a pie!


For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • ½ cup (110 gm) unsalted butter, melted
  • ½ cup (100 gm) brown sugar, packed
  • 114 ounce can of sweetened condensed milk

For the pie:

  • 4 medium-sized bananas
  • 1 cup (240 gm) heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, if desired


To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and halfway up the sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a saucepan over medium-low heat, combine the butter and brown sugar and stir regularly until melted. Add the sweetened condensed milk and stir to combine. Stir the contents of the pan regularly until the mixture comes to a boil and then cook, stirring all the while, for an additional 3 minutes. The mixture will barely thicken and may even darken a hair. Remove the mixture from the heat.

To assemble the pie:

  1. Slice the banana into ¼” coins and layer then around the bottom of the pie crust (see notes). Pour the warm toffee directly on top of the bananas and place in the fridge or freezer to chill completely. Just before serving the pie, use the whisk attachment in the bowl of a stand mixer to bring the whipping cream, sugar, and vanilla extract into a whipped cream. Spread dollops on top of the pie and serve! If you don’t plan to serve the pie immediately, see notes for alternative options.


  • As an alternative, you can pour the filling directly on top of the pie crust and then layer the bananas on top just before serving. The bananas WILL WEEP inside this pie, releasing their juices and flavor. While this definitely enhances the flavor, it also makes for a messy pie. If you’re wanting slightly neater presentation, I’d recommend adding the bananas on top of the toffee just before serving, but keep in mind that these bananas will still weep, so serve quickly! You can barely spritz the bananas with a mixture of lemon juice and water prior to topping the pie if you don’t plan to cover them with whipped cream entirely. This will stall the browning process.
  • The crust recipe will yield a thick crust! If you don’t want your crust quite that thick, save 1/3 cup of the crumbs and use to sprinkle on top of the whipped cream.