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The dessert, Chic bistro

Banoffee pie

Banoffee pie is a no bake English dessert with a biscuit base, a condensed milk caramel, bananas and whipped cream, serving 6. It takes 25 minutes of active work, the base and caramel are made the day before, and the rest comes together right before guests arrive. It's very easy, costs about €1.90 per person, and the key is letting the caramel set firm in the fridge before adding the bananas.

I'm thinking banoffee pie, a biscuit base, caramel, bananas and whipped cream, no baking required.

Banoffee pie
For
6 people
Work
25 min
Total time
5 h 20
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.90
Calories per person
590 kcalcalculated by Kiloach, your weight coach

Banoffee pie plays on contrast, a crisp biscuit base, a thick sweet caramel, soft bananas and a light whipped cream that balances it all out. Grated dark chocolate on top adds a touch of bitterness that keeps the caramel from feeling too sweet. It's a crowd pleaser with no tricky technique or unusual ingredient.

It's a great choice for a dinner with friends or a family gathering when you want a dessert that looks effortless but tastes like you spent hours on it. Most of the work happens the day before, which frees up your time on the day to focus on the rest of the meal. It works year round and kids in particular tend to love the caramel and banana combination.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 20
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step

The day before, build the biscuit base, make the caramel and let it set in the fridge for several hours, that's most of the work done. Right before your guests arrive, layer on the lemon juiced bananas and the freshly whipped cream. At serving time, grate the chocolate on top and unmold the pie in front of everyone.

The ingredients

6 people

Pantry

  • shortbread cookies 250 g
  • sweetened condensed milk 400 g
  • powdered sugaroften in the pantry 2 tbsp
  • dark chocolate 30 g

Dairy

  • butter 120 g
  • heavy cream 30 cl

Fruits and vegetables

  • bananas 4
  • lemon 1

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Crush the cookies into crumbs, mix with melted butter, press firmly into a springform pan and chill.

    Press down firmly, the base needs to hold together without baking.

  2. Cook the can of condensed milk over low heat until it turns into caramel, then let it cool slightly. 20 min

    Stir constantly, the caramel can burn quickly at the bottom of the pan.

  3. Spread the caramel over the biscuit base and chill until fully set. 4 h

    Spread it while still warm, it will smooth out on its own.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the bananas, toss with lemon juice and arrange them over the caramel.

    Do this at the last minute so the bananas stay fresh.

  2. Whip the cold cream with the powdered sugar and spread it over the bananas.

    Whip until the cream holds firm peaks on the whisk.

When it's time to serveThe final touches, right in front of your guests.

  1. Grate the chocolate over the cream and unmold the pie right before serving.

    Run a warm knife blade around the edge of the pan for a clean release.

Our tips to get it right

  • Pick fairly dry shortbread or digestive style cookies, they crush more evenly and give a firmer base.
  • Pour the caramel on warm but not boiling hot, too hot and it will soften the biscuit base before it has time to set in the fridge.
  • Use a springform pan for a clean unmold, or line a regular pan with parchment paper that hangs over the edges.

The variations

  • Swap the dark chocolate for grated milk chocolate for a softer, kid friendly version.
  • Add a pinch of flaky salt to the caramel for a salted caramel version with more contrast.
  • Build individual jars by layering everything in glasses, a faster option with no unmolding needed.

What to serve it with

  • A strong coffee to cut the sweetness
  • An English breakfast tea
  • Fresh berries as a garnish

Storage

Banoffee pie keeps for 2 days in the fridge, covered or in a sealed container, though the bananas lose some freshness after that. It doesn't freeze well once assembled, but the biscuit and caramel base alone freezes fine before you add the bananas and cream.

Questions about this recipe

Can you make the caramel by boiling the unopened can of condensed milk?

It's better to open the can and cook the condensed milk in a saucepan over low heat, stirring. It's safer than boiling a sealed can and gives you much better control over the texture.

Can you swap the shortbread for speculoos cookies?

Yes, speculoos work really well and add a spiced flavor that pairs nicely with the caramel. Keep the same amount of butter to bind the base.

How do you keep the bananas from browning before serving?

Toss them in lemon juice as soon as they're sliced, the acidity slows browning. Also arrange them as close as possible to when your guests arrive.

Can this recipe be scaled up for more than 6 people?

Yes, just use a larger pan and increase the quantities proportionally. Keep the layers roughly the same thickness so the balance of flavors stays right.

Can a banoffee pie be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a banoffee pie?

Allow 5 h 20 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a banoffee pie?

About 590 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a banoffee pie cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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