Easy Banoffee Pie Recipe with Homemade Dulce de Leche
Few desserts manage to be as effortlessly impressive as banoffee pie. Creamy, sweet, rich, and perfectly balanced by fresh bananas, this iconic dessert has earned its place on dessert tables around the world. While it looks indulgent and bakery-worthy, banoffee pie is surprisingly simple to make at home—especially when you prepare your own silky homemade dulce de leche.
This Easy Banoffee Pie Recipe with Homemade Dulce de Leche is designed for home cooks who want maximum flavor without complicated techniques. With a crisp biscuit crust, slow-caramelized condensed milk, ripe bananas, and airy whipped cream, this pie delivers classic flavor with a homemade touch that elevates every bite.
Whether you’re making it for a family gathering, a holiday celebration, or a cozy weekend treat, this banoffee pie proves that simple ingredients can create extraordinary results.
What Is Banoffee Pie?
Banoffee pie is a traditional British dessert created in the 1970s. Its name combines “banana” and “toffee,” which perfectly describes its signature flavors. Classic banoffee pie consists of:
- A buttery biscuit base
- Thick toffee or dulce de leche
- Fresh bananas
- Whipped cream topping
Unlike baked custard pies, banoffee pie is typically no-bake, making it ideal for warm weather, busy schedules, or anyone who prefers stress-free desserts.
Why Homemade Dulce de Leche Makes All the Difference
While store-bought caramel sauces are convenient, homemade dulce de leche offers unmatched depth and richness. Slowly heating sweetened condensed milk transforms it into a thick, golden caramel with notes of toasted sugar and vanilla.
Homemade dulce de leche:
- Has a deeper caramel flavor
- Is naturally thick and spreadable
- Contains no artificial additives
- Elevates the entire dessert
Once you try it, you’ll never go back to shortcuts again.
Ingredients
For the Biscuit Crust
- Graham crackers or digestive biscuits, finely crushed
- Unsalted butter, melted
- Granulated sugar (optional, for extra sweetness)
For the Homemade Dulce de Leche
- Sweetened condensed milk (canned)
For the Filling
- Ripe bananas, sliced
- Fresh lemon juice (to prevent browning)
For the Topping
- Heavy whipping cream, cold
- Powdered sugar
- Vanilla extract
- Cocoa powder or chocolate shavings (optional garnish)
Instructions
- Prepare the Dulce de Leche
Remove the labels from the condensed milk cans. Place unopened cans in a deep pot and cover completely with water. Bring to a gentle simmer and cook for 2½ to 3 hours, ensuring cans stay fully submerged. Remove and cool completely before opening. - Make the Biscuit Crust
In a bowl, combine crushed biscuits with melted butter until evenly moistened. Press firmly into the base and sides of a pie dish. Chill for at least 30 minutes to set. - Slice the Bananas
Peel and slice bananas into coins. Toss lightly with lemon juice to prevent browning. - Assemble the Pie
Spread a thick, even layer of homemade dulce de leche over the chilled crust. Arrange banana slices evenly on top. - Whip the Cream
Beat cold heavy cream with powdered sugar and vanilla until soft, fluffy peaks form. - Top and Chill
Spoon or pipe whipped cream over the bananas. Smooth or swirl as desired. Chill for at least 1 hour before serving. - Garnish and Serve
Dust with cocoa powder or sprinkle with chocolate shavings just before slicing.
Pro Tips for the Best Banoffee Pie
- Cool the dulce de leche fully before opening to avoid pressure accidents.
- Use very ripe bananas for the best sweetness and texture.
- Chill the pie before serving for clean slices.
- Don’t over-whip the cream, or it will become grainy.
- Assemble close to serving time to keep bananas fresh.
Variations to Try
Chocolate Banoffee Pie
Add a thin layer of melted dark chocolate over the crust before adding caramel.
Salted Caramel Banoffee
Stir flaky sea salt into the dulce de leche for a sweet-salty contrast.
Coffee Banoffee Pie
Add espresso powder to the whipped cream for a subtle coffee note.
Mini Banoffee Pies
Use jars or ramekins for individual servings—perfect for parties.
Serving Suggestions
- Serve chilled with coffee or espresso
- Pair with vanilla ice cream for extra indulgence
- Garnish with caramel drizzle for presentation
- Add crushed nuts for texture contrast
Storage & Make-Ahead Tips
- Store covered in the refrigerator for up to 2 days
- Best enjoyed fresh due to bananas
- Dulce de leche can be made weeks in advance
- Crust can be prepared a day ahead
Fun Fact: The British Roots of Banoffee Pie
Banoffee pie originated in England and quickly became a beloved classic. Its simplicity, affordability, and bold flavors helped it spread globally—proving that great desserts don’t need complex techniques to shine.
Final Thoughts
This Easy Banoffee Pie Recipe with Homemade Dulce de Leche is proof that homemade desserts can be both elegant and approachable. With rich caramel, fresh bananas, and fluffy cream layered over a buttery crust, it’s a dessert that never fails to impress.
Once you master this recipe, it becomes a go-to crowd-pleaser—one that tastes like it came from a bakery but feels personal and comforting every time.
Easy Banoffee Pie with Homemade Dulce de Leche
Ingredients
Equipment
Method
- Simmer unopened cans of condensed milk fully submerged in water for 2½–3 hours. Cool completely.
- Mix crushed biscuits with melted butter and press into a pie dish. Chill until firm.
- Spread cooled dulce de leche evenly over the crust.
- Layer banana slices over caramel.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Top pie with whipped cream and chill before serving.
