Easy banoffee pie recipe with caramel cream

Easy Banoffee Pie Recipe with Caramel Cream

If you’ve ever had banoffee pie, you know it’s pure magic—creamy caramel, fresh bananas, and fluffy whipped cream on a buttery biscuit base. It’s the kind of dessert that silences a room for a moment because everyone is too busy savoring it. And the best part? It’s ridiculously easy to make at home!

This no-bake banoffee pie recipe is perfect for beginners, lazy bakers (no judgment!), or anyone in need of a quick, impressive dessert. No fancy skills required—just simple ingredients and a bit of patience while it chills.

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Recipe Card

Recipe Title: Easy Banoffee Pie with Caramel Cream

Servings: 8

Prep Time: 20 minutes

Chilling Time: 2 hours

Calories: ~380 kcal per slice

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Ingredients:

• For the crust:

  • 200g (7 oz) digestive biscuits (or graham crackers)

  • 100g (3.5 oz) unsalted butter, melted

• For the caramel layer:

  • 1 can (397g / 14 oz) sweetened condensed milk (or homemade caramel)

  • 2 tbsp butter

• For the topping:

  • 2 large bananas, sliced

  • 300ml (1¼ cups) heavy cream (cold)

  • 1 tbsp powdered sugar (optional)

  • Dark chocolate shavings or cocoa powder (for garnish, optional)

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Directions:

1. Crush the biscuits into fine crumbs (use a food processor or a rolling pin in a bag).

2. Mix with melted butter until it feels like wet sand. Press firmly into a pie dish and chill for 10 minutes.

3. Make the caramel by simmering the unopened can of condensed milk in water for 2 hours (or use store-bought caramel).

4. Spread the caramel over the chilled crust and let it cool slightly.

5. Layer banana slices over the caramel.

6. Whip the cream with sugar (if using) until soft peaks form. Spread over the bananas.

7. Chill for 2 hours, then garnish with chocolate or cocoa before serving.

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How to Make Easy Banoffee Pie with Caramel Cream

Ingredients (Same as Above)

(Just copying for convenience!)

• Digestive biscuits, butter, condensed milk, bananas, heavy cream, etc.

Step-by-Step Instructions:

1. Make the Crust

• Crush the biscuits into fine crumbs (no big chunks!).

• Mix with melted butter until it sticks together when pressed.

• Press firmly into a pie dish (use the back of a spoon to flatten).

• Chill for 10 minutes to set.

2. Prepare the Caramel

(Shortcut: Use store-bought caramel or dulce de leche!)

• Boil method (traditional): Place the unopened can of condensed milk in a pot, cover with water, and simmer for 2 hours. Never let the water dry out!

• Microwave method (fast): Pour condensed milk into a bowl, microwave in 30-second bursts, stirring until thick and golden.

3. Assemble the Pie

• Spread caramel over the chilled crust.

• Add a layer of banana slices (press them gently into the caramel).

• Whip the cold cream with sugar (if using) until fluffy. Spread over bananas.

• Chill for at least 2 hours (overnight is even better!).

4. Garnish & Serve

• Top with chocolate shavings, cocoa powder, or extra banana slices.

• Slice and enjoy!

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 Nutrition Info (Per Slice)

(Note: Values are approximate.)

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🔪 Ingredient Swaps & Tips

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Pro Tips for the Best Banoffee Pie

• Use cold cream—it whips up fluffier!

• Slice bananas last minute to prevent browning.

• Press the crust firmly so it doesn’t crumble when sliced.

• Chill before serving—this pie gets better as it sets!

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FAQ (Beginner Questions)

Q: Can I make banoffee pie ahead of time?
A: Yes! Assemble (without bananas) up to a day in advance. Add bananas and cream 2-3 hours before serving.

Q: Why is my caramel runny?
A: If using canned caramel, check that it’s thick (like dulce de leche). If homemade, simmer longer until it thickens.

Q: Can I freeze banoffee pie?
A: Not recommended—the cream and bananas don’t freeze well.

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Final Thoughts

And that’s it! The easiest, creamiest banoffee pie you’ll ever make. No baking, no stress—just layers of sweet caramel, fresh bananas, and pillowy whipped cream. It looks fancy but secretly takes almost zero effort.

Give it a try, and let me know how it goes! (And if you “accidentally” eat half the pie in one sitting… no one’s judging.)