Name: Easy Banoffee Pie with Dulce de Leche Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: British
Ingredients: 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers); 1/4 cup (50g) granulated sugar; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/4 cups dulce de leche; 2 large bananas, sliced; 2 cups (480ml) cold heavy cream or heavy whipping cream; 1/4 cup confectioners’ sugar or granulated sugar; 1 teaspoon pure vanilla extract; Optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

There’s something instantly irresistible about the combination of bananas, caramel, and cream—this Easy Banoffee Pie with Dulce de Leche Recipe has all those dreamy layers wrapped up in one luscious dessert. It’s the kind of pie that feels fancy but is so simple to make, you’ll find yourself reaching for it on casual nights and special occasions alike.

This image shows a close-up of a three-layer pie in a clear pie dish on a white marbled surface. The bottom layer is a golden brown crumbly crust, the middle layer has light yellow banana slices arranged in a single layer above a smooth caramel filling, and the top layer is thick, fluffy white whipped cream with dark brown chocolate shavings scattered on top. A wedge of the pie is missing, revealing the layers clearly. The texture of the whipped cream looks soft and slightly peaked, and the bananas look ripe but firm. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Banoffee Pie with Dulce de Leche Recipe
Top Tip
How to Serve Easy Banoffee Pie with Dulce de Leche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Banoffee Pie with Dulce de Leche Recipe

Why You'll Love This Recipe

I remember the first time I made this Easy Banoffee Pie with Dulce de Leche Recipe — it was almost magical how the crunchy crust, sweet caramel, fresh banana, and silky whipped cream balanced perfectly without any fuss. It’s a crowd-pleaser that delivers stunning results with minimal effort.

Simple but impressive: You don’t need fancy ingredients or complicated techniques to make this pie feel celebratory.
Layered textures: The crunchy graham cracker crust paired with creamy dulce de leche and fresh bananas offers a delightful mouthfeel every bite.
Customizable sweetness: You can easily adjust sugar levels to suit your taste or swap ingredients for dietary needs.
Make-ahead friendly: It keeps beautifully in the fridge, allowing you to prep ahead and delight guests without stress.

Ingredients & Why They Work

Each ingredient in this Easy Banoffee Pie with Dulce de Leche Recipe plays a star role to create harmonious flavor and texture. Here’s a quick peek at what you'll need and why they're perfect together.

Flat lay of a small mound of golden graham cracker crumbs scattered loosely, a small pile of white granulated sugar crystals, a small white ceramic bowl filled with melted golden butter, a small white ceramic bowl holding rich caramel-colored dulce de leche, two whole ripe bananas with vibrant yellow skins, a small white ceramic bowl containing cold heavy cream, another small white ceramic bowl with fine white confectioners’ sugar, and a small white ceramic bowl with clear pale vanilla extract, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham cracker crumbs: These provide a buttery, slightly sweet, and crunchy base that holds everything together without overpowering.
Granulated sugar: Adds a touch of sweetness to the crust and balances the flavors.
Unsalted butter: Melts into the crumbs to bind the crust and add richness.
Dulce de leche: This caramel-like sweet spread is the essence of banoffee pie—luxuriously creamy and deeply sweet.
Bananas: Fresh, ripe bananas bring natural sweetness and softness, complementing the dulce de leche perfectly.
Heavy cream: Whipped into fluffy peaks, it lightens this dessert and adds a beautiful airy layer on top.
Confectioners’ sugar: Used to sweeten the whipped cream gently without graininess.
Vanilla extract: Elevates the whipped cream with a warm, comforting note.
Optional toppings (chocolate shavings, chopped nuts, toffee bits): These add texture and garnish for extra flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I adore this pie is how easy it is to tweak according to your cravings or pantry. I often swap the plain whipped cream for a lightly coffee-infused version to add a subtle mocha twist that pairs beautifully with caramel and banana.

Variation: For a dairy-free option, try coconut cream whipped with a touch of vanilla— it adds a tropical flair and creamy texture.
Extra crunch: Sprinkle chopped toasted pecans or walnuts on top for nutty flavor.
Fruit swap: Mix in sliced strawberries or raspberries along with bananas for a fresh pop of tartness.

Step-by-Step: How I Make Easy Banoffee Pie with Dulce de Leche Recipe

A slice of pie sits on a round white plate on a white marbled surface, showing three clear layers: the bottom layer is a crumbly, golden-brown crust, thick and firm; above it is a caramel layer, gooey and shiny, covering sliced bananas that add soft, pale yellow tones; the top layer is fluffy white whipped cream with a few thin dark chocolate shavings scattered on it. In the background, a blurred view of the rest of the pie is visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

Start by preheating your oven to 350°F (177°C). Take your graham crackers and crush them finely—my go-to method is using a food processor because it gives the perfect sandy crumb without lumps, but a sturdy plastic bag and rolling pin work just fine too. Stir the crumbs with sugar, then pour in melted butter. The key here is to get the mixture slightly wet but not soggy—think thick and sandy. Press this mix gently but firmly into your pie dish, making sure to push it up the sides evenly to create a sturdy rim. Avoid packing too hard, or the crust turns more like a hard cookie instead of a crumbly, tender base. Pop it in the oven for 15 minutes, then let it cool; this step gives you a crust that holds its shape and texture beautifully.

Step 2: Sweetening with Dulce de Leche

Once your crust has cooled, spread a generous 1¼ cups of dulce de leche evenly over it. This golden, caramel-like spread is what gives banoffee pie its signature richness. Don’t skimp here—go for full coverage so every bite is decadently sweet. If you can’t find dulce de leche at your grocery store, you can make your own by simmering sweetened condensed milk, but that’s another fun kitchen adventure!

Step 3: Layering Fresh Bananas

Now comes the fresh and soft layer—slice two ripe bananas about ¼ inch thick and arrange them in one or two beautiful layers on top of the dulce de leche. Choosing bananas that are ripe but still hold their shape is crucial here; think yellow with just a few brown spots. Too ripe, and they’ll get mushy under the cream; too firm, and you’ll lose some of that creamy, sweet flavor.

Step 4: Whipping to Cloud-Soft Perfection

In a chilled bowl, whip 2 cups of cold heavy cream with ¼ cup confectioners’ sugar and 1 teaspoon vanilla extract on medium-high speed. I use my stand mixer with the whisk attachment, and about 3 to 4 minutes usually gets me to medium peaks—the sweet spot between soft and stiff peaks. This makes the pie light and airy without becoming dense or buttery. Spread this fluffy whipped cream gently over the banana layer, covering the pie completely.

Step 5: Chill & Garnish

Pop your pie into the fridge uncovered for at least two hours. This resting time helps the flavors meld and the whipped cream set. When you’re ready to impress, add those optional toppings—maybe some chocolate shavings or a handful of toffee bits for that extra crunch and visual wow-factor.

Top Tip

I’ve made this pie dozens of times, and these little tricks make all the difference between a good pie and a truly memorable one.

Press the crust gently: Using gentle pressure avoids a rock-hard crust and gives you that perfect crumbly texture that melts in your mouth.
Use ripe but firm bananas: Bananas that are too ripe turn mushy under the layers, while just-right bananas add natural sweetness without losing shape.
Whip cream just right: Medium peaks give airy texture but hold their shape; don’t overwhip or the cream turns grainy.
Chill uncovered at first: Letting the pie rest without a lid prevents sogginess from condensation, keeping layers distinct and fresh.

How to Serve Easy Banoffee Pie with Dulce de Leche Recipe

Garnishes

When I serve banoffee pie, I love to keep it simple but pretty—freshly shaved dark chocolate adds a hint of bitterness that contrasts the sweetness perfectly. Sometimes I sprinkle a few toasted chopped pecans on top for an added crunch and nutty aroma that guests always appreciate.

Side Dishes

This pie stands wonderfully on its own, but I like pairing it with a cup of strong coffee or a simple fruit salad to balance flavors and round out the dessert experience.

Creative Ways to Present

For birthdays or gatherings, I’ve also assembled this recipe in clear individual dessert glasses—layering the crust, dulce de leche, banana slices, and whipped cream visually elevates the pie and makes serving a breeze.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the fridge covered with plastic wrap or a pie dome for up to 5 days. Just be mindful that the crust will soften slightly over time from the moisture of the filling, so consuming within a couple of days is ideal for the crunchiest experience.

Freezing

I don’t recommend freezing this pie because the whipped cream can break down and the texture of fresh bananas changes, but if needed, you can freeze the pie without the whipped cream layer. Then whip fresh cream after thawing before serving.

Reheating

This pie is best enjoyed cold or at room temperature. If you want a warmer touch, try spooning a bit of warm dulce de leche on top of your slice before adding the whipped cream.

Frequently Asked Questions:

Can I make the crust without a food processor?

Absolutely! Wrap your graham crackers in a sturdy plastic bag, then crush them with a rolling pin or a heavy pan until you get fine crumbs. This method works great if you don’t have a food processor.

What’s the difference between dulce de leche and caramel?

Dulce de leche is made by slowly cooking sweetened milk until it thickens and browns, creating a smooth, creamy caramel-like spread with a milky flavor. Caramel is usually made by melting sugar alone and can have a deeper, more burnt sugar taste. Dulce de leche gives banoffee pie its signature creamy texture.

Can I use frozen bananas in this recipe?

Frozen bananas tend to become mushy and watery when thawed, which can make the pie soggy. It’s best to use fresh bananas that are ripe but still firm to keep the layers intact.

How long can I prepare the pie ahead of time?

You can assemble the pie and refrigerate it uncovered for up to 2 hours before serving to keep the whipped cream’s texture intact. If you want to store it longer, cover it after chilling. Leftovers can be refrigerated covered for up to 5 days.

Final Thoughts

This Easy Banoffee Pie with Dulce de Leche Recipe is one of those desserts I make when I want to impress with minimal effort but maximum flavor. Its layers of crunchy, creamy, and fresh elements are pure comfort and indulgence wrapped into one. I hope you’ll give it a try soon—imagine serving this at your next gathering and watching everyone’s faces light up after their first bite. Trust me, you’ll want to keep this recipe in your dessert rotation.