• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Banoffee Pie

This banoffee pie starts with a deliciously simple graham cracker crust, and fills it with luscious dulce de leche. Topped with freshly, sliced bananas, a generous dollop of whipped cream and chocolate shavings, this pie takes it to a whole new level with creamy caramel and silky banana!

Banoffee Pie
Save RecipeSave Recipe
Recipe Image


  • Crust
  • 1 1/4 cup (310 mL) graham cracker crumbs
  • 1/4 cup (60 mL) melted butter or margarine
  • Filling
  • 1 can (300 mL) prepared Dulce le Leche*
  • 2 ripe bananas
  • 1 cup (250 mL) of 35% cream
  • 1 tbsp (15 mL) white sugar


    Make the crust the night before or several hours ahead
  1. Preheat oven to 325° F.
  2. Melt butter or margarine. Mix with crumbs and sugar, then evenly press into pie dish.
  3. Bake for approx. 10 minutes. Let cool.
  4. Once the pie crust is cooled:
  5. Open the can of prepared Dulce le Leche and give it a stir in the can. Then pour evenly on top of the prepared crust.
  6. Cut bananas into thin slices and spread evenly over the “toffee” filling.
  7. Whip up the cream with sugar until stiff peaks form and spread evenly on top of the banana layer.
  8. Store in the fridge until ready to serve to keep the cream from falling.


*Learn how to make delicious home-made Dulce le Leche from NicoleBurnsFood.

• For a fancier presentation, grate chocolate or place chocolate curls on top of the whipped cream.
• For a more indulgent, but sloppier pie use two cans of prepared Dulce le Leche.


NicoleBurnsFood is written by a mother of four who likes to cook and once upon a time sold baking professionally. With a background of food industry know-how, Nicole writes about interesting and relevant facts about food through her research. Check out her blog for more insightful food-inspired posts and recipes!


Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology