Name: Easy Banoffee Pie with Dulce de Leche Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
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

Nothing beats the creamy, sweet, and crunchy combo of this Easy Banoffee Pie with Dulce de Leche Recipe. It’s like a little slice of heaven that’s surprisingly simple to throw together, and always a crowd-pleaser whenever I make it for family or friends.

The image shows a close-up of a pie with three visible layers, placed in a clear glass pie dish on a white marbled surface. The bottom layer is a golden brown crumbly crust pressed into the dish. Above the crust is a layer of sliced bananas arranged evenly in a pale yellow color. On top of the bananas is a smooth, lighter caramel layer. The final top layer is a thick, fluffy, white whipped cream spread unevenly, with small peaks for texture. Dark chocolate shavings are sprinkled over the whipped cream, adding a contrasting dark brown color. The pie has a section removed, showing the cross-section of the layers inside. 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’m all about desserts that look fancy but are totally fuss-free — this banoffee pie fits the bill perfectly. It’s rich and indulgent without needing any baking skills beyond making a crust and whipping cream, which makes it my go-to for last-minute celebrations.

Simple ingredients: You probably already have everything except the dulce de leche, which is worth hunting down for that perfect caramel flavor.
No complicated steps: Just bake the crust, layer everything, and chill — no stress, just pure deliciousness.
Guaranteed crowd-pleaser: Every time I serve this, people ask for seconds — it’s that good.
Perfect balance of textures: Crunchy crust, smooth caramel, soft bananas, and fluffy cream come together like a dream.

Ingredients & Why They Work

The magic of this Easy Banoffee Pie with Dulce de Leche Recipe lies in its simple ingredients that blend so well — the buttery graham cracker crust holds everything together while the dulce de leche delivers that irresistible caramel sweetness. Bananas add freshness and cream brings it all home.

Flat lay of a small pile of golden graham cracker crumbs, a small mound of white granulated sugar, a few slices of fresh banana arranged neatly, a small white ceramic bowl of smooth golden dulce de leche, two whole uncracked brown eggs with clean shells, a small white ceramic bowl filled with thick white whipped cream, a small white ceramic bowl of fine white confectioners’ sugar, a small white ceramic bowl of clear vanilla extract, and a small white ceramic bowl with a few dark chocolate shavings 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 is your crust base; go for full sheets you grind yourself or pre-made crumbs, just make sure they’re fresh for the best crunch.
Granulated sugar: Adds a touch of sweetness to the crust and whipped cream, balancing the flavors perfectly.
Unsalted butter: Melted butter binds the crust ingredients and lends richness—don’t skimp here.
Dulce de leche: The star of the show — silky, creamy caramel that makes this pie unforgettable. You can find it in stores or make your own by simmering sweetened condensed milk.
Bananas: Choose ripe but firm bananas so they hold up well in the pie without becoming mushy.
Heavy cream (or heavy whipping cream): For making that fluffy whipped cream topping that balances the caramel's sweetness.
Confectioners’ sugar (or granulated sugar): Sweetens the whipped cream without adding graininess.
Vanilla extract: Just a splash to elevate the whipped cream flavor and add warmth.
Optional toppings: Chocolate shavings, chopped nuts, or toffee bits add fun textures and a little extra wow factor.

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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

I love making the Easy Banoffee Pie with Dulce de Leche Recipe just classic, but over time I’ve discovered some easy tweaks that keep it fresh depending on my mood or occasion—feel free to get playful with yours!

Variation: Once, I added a thin layer of Nutella under the bananas instead of just dulce de leche — it gave the pie a little chocolate-hazelnut kick that was a hit at a get-together.
Dietary swap: Use coconut cream whipped with a bit of maple syrup as a dairy-free alternative, and gluten-free graham crackers for the crust.
Seasonal twist: Swap bananas for sliced ripe pears or figs if you want to experiment with different fruit profiles.

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

A slice of pie sits on a white plate placed on a white marbled surface. The pie has four layers: a crumbly golden brown crust at the base and sides, a layer of banana slices above the crust, a smooth, shiny caramel layer covering the bananas, and a thick, fluffy white whipped cream layer on top. Thin chocolate curls are scattered over the whipped cream. In the blurred background, more slices of pie can be seen. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Graham Cracker Crust

Start by preheating your oven to 350°F (177°C). Crush your graham crackers into fine crumbs using a food processor or a sturdy zip-top bag and rolling pin. Mix these crumbs with sugar and melted butter until sandy but evenly moistened. Pat the mixture gently into your 9-inch pie dish, up the edges, making sure it’s compact but not packed hard. Baking it for 15 minutes sets the crust perfectly—don’t skip the cooling step after or the dulce de leche will melt when you layer it.

Step 2: Whip the Cream Just Right

While the crust cools, whisk together the heavy cream, sugar, and vanilla extract with a mixer. Aim for medium peaks — this gives you fluffy yet stable whipped cream that’s easy to spread but not runny. It usually takes me about 3-4 minutes on medium-high speed. If you overwhip, you’ll end up with butter, so keep an eye on the texture.

Step 3: Assemble Your Banoffee Pie

Spread a generous layer of dulce de leche right on that cooled crust — it’s the rich caramel base everyone raves about. Next, arrange your banana slices in neat layers, overlapping gently. Top everything with your freshly whipped cream, smoothing it out into soft peaks or swirls for presentation. Pop it into the fridge for at least 2 hours — this chilling time lets everything meld and the crust soften just enough without getting soggy.

Step 4: Garnish and Serve

Just before serving, sprinkle on some chocolate shavings, chopped nuts, or toffee bits if you want that extra crunch and flavor punch. Slice and enjoy the layers of textures and richness with every bite.

Top Tip

From my many attempts at this pie, I've learned that even little tweaks make a big difference in your banoffee pie experience. Here are some golden tips to make your version just right.

Don’t over-pack the crust: Pressing too hard makes a hard base that’s tough to cut through — a gentle but firm pat is perfect for a tender, crumbly crust.
Use ripe but firm bananas: Overripe bananas turn mushy quickly, but underripe fruit lacks sweetness, so striking the balance is key for that soft yet fresh layer.
Chill adequately: Letting the pie rest for a couple of hours (or overnight) really helps the flavors meld and makes slicing easier.
Whip cream just right: Medium peaks on whipped cream provide that light texture without it collapsing or getting too stiff.

How to Serve Easy Banoffee Pie with Dulce de Leche Recipe

Garnishes

I usually stick with classic chocolate shavings because they melt slightly on the cream, adding a subtle bittersweet edge. Sometimes, though, I toss on chopped pecans for some nutty crunch or sprinkle crushed toffee bits to echo the caramel theme—it’s all about what mood I’m in!

Side Dishes

Pair this banoffee pie with a simple fresh fruit salad or a scoop of vanilla ice cream for extra indulgence. A cup of strong coffee or black tea also complements the sweetness perfectly, especially after a big meal.

Creative Ways to Present

For special occasions, I’ve served the pie in individual ramekins—layering the components in clear glasses so the beautiful stripes show through. It makes a pretty presentation and keeps portions neat. Another fun twist is topping with edible flowers or drizzling a bit of dark chocolate sauce for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

After serving, cover the pie loosely with plastic wrap and keep it in the fridge. It stays fresh for about 5 days, though I’ve noticed the bananas tend to brown around day 3—if that bugs you, slice the bananas just before serving next time.

Freezing

I don’t usually freeze this pie because whipped cream and bananas don’t respond well to freezing—they separate and turn mushy. Instead, I recommend making it fresh or storing leftovers in the fridge as described.

Reheating

This pie is best served chilled and is not meant to be heated. If you want warm caramel, try gently warming a little dulce de leche on the stove and pouring it over the slices just before serving, but keep the whipped cream chilled.

Frequently Asked Questions:

Can I make this pie without a food processor?

Absolutely! You can crush graham crackers by placing them in a sturdy zip-top bag and using a rolling pin or heavy pan to crush them into fine crumbs. Just work in small batches for even texture.

How can I make my own dulce de leche?

You can make dulce de leche by gently simmering an unopened can of sweetened condensed milk in a water bath for about 2 to 3 hours. Make sure the can is fully submerged and add more water as needed. Once done and cooled, you’ll have a delicious caramel sauce ready for your banoffee pie.

What’s the best way to slice and serve banoffee pie?

Use a sharp knife dipped in hot water and wiped dry before slicing for clean cuts. This helps the layers stay neat and prevents the crust from crumbling too much. Serving chilled improves slicing as well.

Can I prepare this pie a day ahead?

Yes! In fact, chilling the pie for a few hours or overnight enhances the flavors and texture. Just cover it with plastic wrap and keep refrigerated until ready to serve.

Final Thoughts

This Easy Banoffee Pie with Dulce de Leche Recipe feels like a cozy hug on a plate — familiar, comforting, and a little bit indulgent. Each time I make it, I’m reminded how a few simple ingredients can come together for something truly special. Trust me, giving this recipe a try will add a delicious new favorite to your dessert repertoire, and I can’t wait to hear how much you love it too!