Recipe for Banoffee Pie made with a classic McVities cookie crust, homemade caramel toffee, and pillowy whipped cream. This post was originally published on August 30, 2010

Banoffee Pie

Bringing back an oldie from the recipe archives here (from 2010)! A pie I first heard about and made while I was living in Switzerland, and one that I can’t seem to stop obsessing about over 6 years later.

Banoffee Pie

It’s January, and to kickstart getting my butt ready for the new running season, my girlfriend Jenny and I are giving up refined sugar for 30 days. Our rules are simple: eat all the food you want, just don’t add or eat anything with added refined sugar. Maple syrup, honey, and dates are A-OK!

Banoffee Pie

Banoffee Pie

To go along with this whole refined sugar-free January thing, I should be posting salads all month, but I couldn’t wait to share this updated version of my banoffee pie. Paul got me a really beautiful pie plate for Christmas and I needed to test it out before I couldn’t have sugar anymore (obviously). Banoffee seemed like just the ticket! This pie is no bake and soooooo good.

Banoffee Pie

When I first baked this pie with my British friends, we boiled the condensed milk right in the can to make the toffee filling. This led to a creamy caramel that was fantastic, but in all honestly was a bit runny when sliced. I wanted to have a more “toffee-like” (if that makes any sense) filling that I could chew, and to make this happen I added some butter and sugar to the mix. I loved this new way of making the filling so much that here I am again, with a new and improved recipe and some updated photos!

Banoffee Pie

Banoffee + homemade caramel + cream + chocolate + cookies FOREVER <3 <3 This is the flipping best. Banoffee Pie

Banoffee Pie, Oh my.

Prep Time: 3 hours, 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 8 servings


    For the cookie crust:
  • 10-oz. digestive biscuits (I used McVities brand*)
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the filling:
  • 1 stick unsalted butter
  • 1/2 cup (1 stick) packed dark brown sugar
  • 1 (14-oz.) can condensed milk
  • 3 ripe, but firm, bananas
  • 2 cups (1 pint) heavy whipping cream
  • Shaved dark chocolate, for serving


  1. To make the cookie crust, add the digestive biscuits to a food processor and blitz until you get a fine crumb texture. Transfer to a bowl and stir in the melted butter until combined. Press into a 9-inch pie plate up the sides and along the bottom until evenly distributed with a rubber spatula. Chill the crust in refrigerator for at least one hour.
  2. To make the toffee, melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar and stir until the sugar has melted. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously until the toffee darkens slightly. Pour the filling into the cooled crust. Cool and chill again for at least one hour until the toffee is firm.
  3. About an hour before serving, slice the ripe bananas over the toffee, layering in an even layer.
  4. Whip the whipping cream until stiff peaks form and spoon it on top of the sliced bananas evenly spreading it around. Refrigerate.
  5. To serve, sprinkle the top of the pie with shaved dark chocolate and cut into slices.


*In Canada we can usually only buy 400g packages that are equal to 14 oz. I weighed the cookies out using my kitchen scale, but you can also use about 2/3 of the cookies in the package and you'll be fine.

The first few times I made this pie I did so with a graham cracker crust. I recommend this too! Both are fabulous.

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13 Responses to Banoffee Pie, Oh my!

  1. Tracy says:

    This looks wonderful! I’ve never tried banana and toffee together before, either. Yum!

  2. Helen Stewart says:

    Oh my !!! My taste buds are just salivating. This sounds like an awesome dish for company. Too rich for us every day . Thanks for sharing. Nan

  3. Jessica says:

    Oh yum! PIE! Looks delicious! …labor day is just around the corner!

  4. Leslie says:

    Sounds like an amazing trip and that pie looks divine!!

  5. Xiaolu says:

    Mmm this looks amazing. I love love dulce de leche.

  6. banoffee pie says:

    This looks absolutely amazing – the pictures make me even hungrier!! Thanks for sharing!

  7. Becky says:

    This cake is looking great! 🙂 England is a great country, I love beeing there and the food is much better than one says. 😉

  8. Wow – what a great goal to go sugar-free! This pie looks like a great way to end the sugar party. 🙂

  9. Move over salads, I want a piece of this banoffee pie!! 😀

  10. Jen says:

    Love the refined sugar detox! I did one in the fall, took a break for the holidays, and am back on the sugar-free train until March. If you come up with any sugar-free receipes. that would be amazing! Most I’ve tried so far have been busts!

  11. Joanne Bruno says:

    I mean, I said I was going to try to eat less sugar and then the next day I made and ate banana cream pie. It’s a problem. And now I just want this pie!!! YOU SLAY ME.

  12. Dani says:

    YUM! I love Banoffee anything – seriously one of my favourite desserts! Really want to give this version a go with the toffee-er caramel centre 🙂

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