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  • Writer's pictureChloë's Kitchen

Banoffee Pie

Who has some spotty bananas that need to be used but they have already baked enough banana breads to sink a ship and want a different kind of desert to make with them now??? This classic BRITISH desert is called BANOFFEE PIE. And it is the most heavenly decadent desert ever! With a graham cracker crust (as I don’t have digestive biscuits out here), filled with salted toffee and layered bananas. Topped with whipped cream and grated chocolate on top! It will be one of your top fave pies too! And definitely is a perfect quarantine treat. Nothing better than a slice of pie in the evening whilst binging your favorite show! 🍌

You will need:

For the filling:

3 spotty bananas

1/2 can condensed milk

1/2 cup heavy cream

1 cup light brown sugar

1 stick (1/2 cup) butter

2 tsp flakey sea salt, Maldon or Himalayan

For the crust:

14 graham crackers or if you are in England and have access to Digestive biscuits then PLEASE use those!

1 stick butter, melted

2 tbsp caster sugar

For the topping:

1 cup heavy cream

2 tbsp caster sugar

Dark chocolate to grate or coco powder to sprinkle

Start by making your salted toffee caramel as that needs to cool first before you can build your pie.

In a small pot, melt the stick of butter over a low heat. Add in your brown sugar and whisk until melted. Once melted and bubbling, add in your 1/2 can of condensed milk and heavy cream. At this point, turn your heat on high and whisk constantly for around 2 minutes whilst the toffee boils and bubbles. Now add in your sea salt. Take off the heat and leave to cool in the pan at the side.

Next, preheat your oven to 350 degrees.

In a food processor, (or if you want to get out some pent up energy, feel free to use a zip lock bag, a rolling pin and get those arm exercises in), crush your graham crackers.

In a bowl, combine the crushed graham crackers, melted butter and sugar. Pour in to a pie dish, or you can use a spring form pan, and press in to a crust. Now bake in the oven for 12 minutes until slightly browned.

Take it out and leave it to cool a little while you prep your bananas.

Then whip your cream and sugar in a cold metal or glass bowl with a electric whisk or in your stand mixer with the whisk attachment. This usually takes about 3 minutes on high. Do not over whip. We want it to hold together and be light and fluffy and smooth and form peaks.

Now pour in half of the toffee caramel in to the pie crust. Push around to spread. Place a layer of bananas, then repeat by pouring in the rest of your toffee and another layer of bananas. Then top off with your whipped cream and grate your chocolate!

Now place the whole pie in to your fridge for an hour or until you are ready to serve!

I hope you enjoy this thoroughly British delightful desert as much as I do! 🇬🇧

If you want to make it VEGAN - here is my vegan version:


You can use digestive biscuits instead for the crust, or honey graham crackers made without the honey so they are vegan. There are some gluten free brands I like for this!

Use 1 stick of vegan butter, melted for the crust and the same amount of graham crackers.

Make your crust in the pie shell and bake as per the above recipe.

Now it's time for the salted caramel:

1 can coconut cream

1 cup coconut sugar

1 tbsp arrowroot or tapioca starch

1 tbsp flakey sea salt (I like it salty)

Heat a pot over medium heat, add in the sugar and tapioca or arrowroot starch. Heat for 1 minute, then pour in your coconut cream and whisk.

Once it's dissolved, let it simmer over medium heat until thickened, stirring occasionally for about 10-15 minutes.

At the end, add in your sea salt and stir.

Slice the bananas and arrange in the baked graham cracker crust.

Pour in your vegan caramel over the top.

Pop it in the fridge to set for a few hours, or your can set it in the freezer for 1 hour.

Then it's time for the coconut whipped cream.

Use 1 can coconut cream - but put it in the fridge for a few hours so the whole thing is hardened and white inside.

In the bowl of your stand mixer with the whisk attachment, add in your coconut cream, with 1/4 cup powdered sugar and 1 tsp vanilla extract.

Whip until it's light and fluffy like cream and peaks form. This takes about 5 minutes on medium speed

Pour over the pie and smooth it out.

Then shave over some vegan dark chocolate from a bar like Hu Kitchen!

Cut it up to serve and enjoy! 🍌🍫🥰🍦


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