Name: 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

Just imagine a luscious, creamy dessert that celebrates the perfect trio of bananas, dulce de leche, and whipped cream. This Banoffee Pie with Dulce de Leche Recipe brings that magic right to your kitchen, making every bite a dreamy experience full of textures and flavors you can’t resist.

A close-up view of a three-layer pie in a clear pie dish on a white marbled surface. The bottom layer is a golden brown crumbly crust, firm and slightly rough in texture. Above that is a smooth, light caramel layer topped with slices of pale yellow banana arranged in a single layer. The top layer is thick, fluffy white whipped cream with soft peaks, sprinkled with thin, dark brown chocolate shavings scattered unevenly across the surface. The pie has a slice missing, showing the inside layers clearly. 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 Banoffee Pie with Dulce de Leche Recipe
Top Tip
How to Serve Banoffee Pie with Dulce de Leche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Banoffee Pie with Dulce de Leche Recipe

Why You'll Love This Recipe

I’ve made Banoffee Pie with Dulce de Leche Recipe countless times, and I can honestly say it’s one of those desserts that never fails to impress guests and family. There’s something so satisfying about that crunchy crust paired with the silky caramel and fresh bananas – it’s like a hug on a plate.

Effortless Elegance: It looks fancy but comes together with simple ingredients and easy steps.
Decadent Layers: The richer-than-your-average caramel—dulce de leche—takes this pie from good to unforgettable.
Customizable Toppings: You can easily make it your own with chocolate shavings, nuts, or toffee bits for extra crunch and flair.
Make-Ahead Friendly: Prepare it in advance to let those flavors meld—it’s a lifesaver for parties and busy weekends.

Ingredients & Why They Work

The ingredients in this Banoffee Pie with Dulce de Leche Recipe complement each other so well. The crust adds crunch, the dulce de leche brings caramel sweetness, bananas add freshness, and the whipped cream balances it all with light, airy richness. When shopping, look for quality dulce de leche—it's the star here!

Flat lay of a small pile of finely ground golden graham cracker crumbs on a simple white ceramic plate, a few unbroken whole brown graham cracker sheets stacked neatly beside it, a small white ceramic bowl filled with light golden melted butter, a small white ceramic bowl holding smooth creamy pale caramel dulce de leche, two fresh yellow bananas sliced into thick rounds on a white ceramic dish, a small white ceramic bowl of thick white whipped cream, a small white ceramic bowl containing fine white granulated sugar, and a small white ceramic bowl with translucent vanilla extract, all arranged in perfect symmetry with realistic proportions, placed 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: This crumbly base is buttery and crisp, perfect for holding the pie’s luscious fillings.
Granulated sugar: Adds a touch of sweetness and helps bind the crust.
Unsalted butter: Melted butter enriches the crust and helps it hold together beautifully.
Dulce de leche: Creamy, caramelized milk that’s much more indulgent than regular caramel—grab a good jar or make your own if you’re adventurous!
Bananas: Choose ripe but firm bananas for the best texture and flavor.
Heavy cream: Whipped into fluffy peaks, it’s the perfect topping to lighten and balance the sweetness.
Confectioners’ sugar: Sweetens the whipped cream smoothly without graininess.
Pure vanilla extract: Adds depth and warm aroma to the whipped cream.
Optional toppings: Chocolate shavings, chopped nuts, or toffee bits add texture and a personal touch.

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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

This Banoffee Pie with Dulce de Leche Recipe is super flexible. I love to tweak it depending on the season or mood—sometimes adding a splash of espresso powder to the crust for a mocha twist or swapping bananas for sliced pears in the fall. Don’t hesitate to make it your own!

Variation: I once swapped the graham cracker crust for crushed digestive biscuits for a slightly different crunch and flavor—equally delicious!
Dietary tweaks: For a lighter version, try coconut cream instead of heavy cream; it makes a nice tropical spin.

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

A slice of banana caramel pie is shown on a white plate placed on a white marbled surface. The pie has four visible layers: the bottom layer is a thick, crumbly golden brown crust, the next layer is a glossy, rich caramel sauce with banana slices partly visible, followed by a thick, white fluffy whipped cream layer topped with thin dark chocolate shavings. The background is softly blurred, showing more slices of the pie. 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). If you’re using whole graham crackers, blitz them in your food processor until you have fine crumbs. Stir the crumbs together with granulated sugar, then gently fold in the melted butter. The key here is to make a sandy but slightly sticky mixture. Press this into your 9-inch pie dish—not too hard! I like to use the flat bottom of a measuring cup to smooth it out, then run a spoon along the edges to round the crust. Bake for 15 minutes, then let it cool for another 15 so it firms up without becoming rock hard.

Step 2: Whipping Up Fluffy Cream

While the crust cools, whip your cold heavy cream with the confectioners’ sugar and vanilla extract. I prefer a stand mixer with the whisk attachment—it gives such a perfect, airy texture. Beat on medium-high speed until medium peaks form—this means when you lift the whisk, peaks hold their shape but the tips curl over softly. Be careful not to overwhip or you’ll end up with butter!

Step 3: Layering the Banoffee Magic

Spread that gorgeous dulce de leche evenly over the cooled crust. If your dulce de leche is too thick, you can warm it gently to make spreading easier. Layer the banana slices in one or two neat layers over the caramel, covering the surface fully. Finally, dollop or pipe the whipped cream on top—this is where the magic comes alive. Pop your pie uncovered into the fridge for at least two hours. Patience here pays off—let those layers meld together beautifully!

Top Tip

Over the years I’ve noticed tiny changes make a big difference. Here are some personal tips that help me nail this Banoffee Pie with Dulce de Leche Recipe every time.

Crust Pressure: Don’t pack the crust too hard; it’ll be tough to cut and less crumbly-perfect.
Whip Watch: Stop whipping as soon as medium peaks appear—overwhipping is a common pitfall.
Dulce de Leche Spread: Warm your dulce de leche slightly if it resists spreading—it softens beautifully without changing flavor.
Chill Time: Always refrigerate the pie uncovered first; it prevents sogginess and keeps toppings fresh.

How to Serve Banoffee Pie with Dulce de Leche Recipe

Garnishes

I usually keep it classic with a sprinkle of chocolate shavings or chopped toasted hazelnuts on top. Toffee bits also add a fantastic crunch. Sometimes I drizzle a bit of extra dulce de leche over the whipped cream for dramatic effect—totally irresistible!

Side Dishes

Banoffee pie is a treasure on its own, but a simple cup of strong espresso or an elegant glass of dessert wine pairs beautifully if you want to elevate your dessert experience.

Creative Ways to Present

For special gatherings, I’ve served this pie in individual ramekins layered like parfaits, topped with a single banana crisp and a mini chocolate curl for a charming, personal touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover Banoffee Pie with Dulce de Leche covered tightly in the fridge. I use plastic wrap to avoid absorbing fridge odors and it keeps well for up to 5 days. Just be mindful the crust softens slightly over time but is still delicious.

Freezing

I usually don’t freeze this pie because the bananas and whipped cream can get a bit soggy after thawing. But if you need to, consider freezing only the crust and dulce de leche layers separately.

Reheating

This pie is best served cold, but if you want to warm the crust slightly before assembling next time, a quick 5-minute warm-up in the oven revives the crunch without cooking the filling.

Frequently Asked Questions:

Can I make the dulce de leche from scratch?

Absolutely! You can make dulce de leche at home by slowly simmering sweetened condensed milk until it caramelizes to a golden brown. Just be sure to keep an eye on it and stir occasionally to avoid burning.

What’s the best way to slice the pie without it falling apart?

Use a sharp, warm knife to slice the pie. Run the knife under hot water, wipe it dry, then cut smoothly through the layers. This method helps keep clean edges and prevents the crust from crumbling.

Can I substitute bananas with another fruit?

Bananas are traditional and provide that creamy texture, but you can experiment with sliced pears or peaches if you want a twist. Just make sure the fruit is ripe but firm to avoid soggy layers.

How long can I prepare this pie in advance?

This pie tastes best after chilling uncovered for at least two hours to let the flavors meld. You can make it up to one day ahead; just add any garnishes right before serving for maximum freshness.

Final Thoughts

To me, Banoffee Pie with Dulce de Leche Recipe isn’t just another dessert; it’s a celebration of simple ingredients transformed into something truly special. I can’t wait for you to try it and enjoy that sweet slice of comfort—trust me, this pie will have you coming back for seconds, and maybe even thirds!