Name: Easy Banoffee Pie with Whipped Cream 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

Nothing beats the sweet comfort of a classic dessert that comes together quickly and tastes like pure indulgence. This Easy Banoffee Pie with Whipped Cream Recipe is exactly that—rich, creamy, with just the right crunch and naturally sweet bananas. It’s one of those recipes I happily turn to whenever I want to impress without breaking a sweat.

The image shows a close-up of a pie with four layers in a clear pie dish on a white marbled surface. The bottom layer is a crumbly golden crust that lines the dish. Above the crust is a smooth, shiny caramel layer. On top of the caramel is a layer of banana slices, pale yellow and slightly shiny. The top layer is thick, white whipped cream with a soft, fluffy texture, decorated with dark brown chocolate shavings scattered over it. A section of the pie is 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 Easy Banoffee Pie with Whipped Cream Recipe
Top Tip
How to Serve Easy Banoffee Pie with Whipped Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Banoffee Pie with Whipped Cream Recipe

Why You'll Love This Recipe

Banoffee pie might sound fancy, but I promise this version makes it easy and approachable. I remember bringing this to a friends’ gathering and watching it disappear within minutes. There’s something magical about how the buttery crust, gooey dulce de leche, and fresh bananas all harmonize under a cloud of whipped cream.

Simple Ingredients: Uses pantry staples and fresh bananas, so no hunting for weird components.
Quick Prep: The crust bakes fast and the pie sets with minimal hands-on time.
Show-Stopping Flavor: Combines gooey caramel and fluffy whipped cream that’ll wow guests.
Versatile Dessert: Perfect for casual family dinners or fancy afternoon tea.

Ingredients & Why They Work

Each ingredient here plays a key role, from the crunchy, buttery crust to the luxuriously smooth dulce de leche. I love that it all comes together so simply and lets the fresh bananas shine through. Pro tip: Use good quality dulce de leche for that amazing caramel flavor without extra fuss.

Flat lay of golden graham cracker crumbs in a simple white ceramic bowl, a small white bowl filled with glossy rich dulce de leche, two whole uncracked brown eggs with clean shells, two large fresh bananas sliced into thick rounds arranged neatly on a white ceramic plate, a small white bowl of smooth granulated sugar, a small white bowl of fine confectioners’ sugar, a small white bowl of pure vanilla extract, a fluffy mound of freshly whipped cream in a white ceramic bowl, a small white bowl of melted unsalted butter with a golden sheen, all ingredients spaced evenly and symmetrically 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: They create the perfect crispy base that’s buttery and holds together well without being too dense.
Granulated sugar: Balances the buttery crust with just a hint of sweetness.
Unsalted butter: Melted butter binds the crust crumbs and adds rich flavor.
Dulce de leche: This creamy caramel layer is the star—look for canned dulce de leche or make your own if you’re feeling adventurous.
Bananas: Choose ripe but firm bananas so they don’t get mushy under the whipped cream.
Heavy cream or heavy whipping cream: Cold cream whips beautifully into fluffy peaks to top the pie.
Confectioners’ sugar or granulated sugar: Adds just enough sweetness to the whipped cream without overpowering.
Pure vanilla extract: Enhances the whipped cream with warm, comforting notes.
Optional toppings: Chocolate shavings, chopped nuts, or toffee bits add texture and extra fun.

📝

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

What I love most is how easy it is to personalize this pie. You can tweak the layers to suit your taste or occasion, making it feel like your own signature dessert. Don’t be shy about switching up a few things!

Variation: I sometimes add a sprinkle of espresso powder to the dulce de leche for a mocha twist—it gives the pie an unexpected depth that’s delightful.

Step-by-Step: How I Make Easy Banoffee Pie with Whipped Cream Recipe

The image shows a slice of pie on a white plate resting on a white marbled surface. The pie has four visible layers: the bottom layer is a crumbly textured brown crust forming the base and edge of the pie; above it is a thick layer of caramel sauce that is shiny and golden brown, oozing slightly; on top of the caramel is a layer of banana slices, pale yellow with a soft texture; and the top layer is fluffy white whipped cream with a few thin dark chocolate shavings scattered on it. In the blurred background, more slices of the pie are visible on a white plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Crust

I start by grinding my graham crackers into fine crumbs if they aren’t pre-crushed—using a food processor or blender works like a charm. Mix those crumbs with sugar, then pour in melted butter. Stir until you get a thick, sandy texture—if you see any big clumps, just give them a smash with your spoon or fingers. Press this crumb mixture gently into a 9-inch pie dish, spreading it evenly on the bottom and up the sides. I like using a small measuring cup to smooth it out, but watch out for over-packing: you want it compact but not rock hard. Baking it for 15 minutes seals the crust so it holds all those luscious layers.

Step 2: Whip Your Way to Cloud-Soft Cream

While the crust cools, I whip up the cream. Make sure your heavy cream is cold—it whips up much faster that way. Add sugar and vanilla, then beat on medium-high until you see medium peaks forming. Medium peaks mean when you lift the whisk, the cream holds its shape but still dips a bit—perfect for spreading and piping. Avoid whipping too much; otherwise, it’ll get grainy and start turning buttery.

Step 3: Layer With Love

Spread the dulce de leche generously over the warm crust (not hot, or it might melt the cream later). Arrange the sliced bananas in one or two beautiful layers right on top. Then crown it all with your fluffy whipped cream. For me, this is the part where the magic really comes alive—the fragrant bananas and caramel mingle under that cloud of cream, creating a dreamy bite every time.

Step 4: Chill and Garnish

Pop your pie into the fridge, uncovered, for at least 2 hours to set everything perfectly. Before serving, add any garnishes like chocolate shavings or toffee bits for that extra wow factor. This pie actually tastes better the next day, so if you can wait, it’s worth it.

Top Tip

Over time, I've learned a few little tricks that make my Easy Banoffee Pie with Whipped Cream Recipe absolutely foolproof and even more delicious. These tips come straight from my kitchen experiments (and happy taste testers!).

Chill the bowl and beaters: For the whipped cream, pop the mixing bowl and beaters in the fridge for 10-15 minutes before whipping to speed up the process and get better volume.
Use ripe but firm bananas: This way, the slices hold their shape and don’t turn mushy or brown too quickly under the cream.
Don’t overpack the crust: Press the crumbs firmly but gently; too much pressure makes the crust too hard and less enjoyable to eat.
Cover when chilling: Although the recipe says chill uncovered initially, if your fridge is very dry, lightly tent with plastic wrap after the first hour so the whipped cream doesn’t absorb fridge odors or dry out.

How to Serve Easy Banoffee Pie with Whipped Cream Recipe

Garnishes

For garnishes, I stick with simple pleasures: a handful of dark chocolate shavings on top adds richness, while chopped toasted pecans or walnuts bring a lovely crunch. Toffee bits are fun if you want that extra caramel crunch. Just sprinkle lightly so you don’t overpower the creamy layers.

Side Dishes

This pie shines on its own but pairs beautifully with a hot cup of coffee or a lightly brewed black tea to balance the sweetness. For an extra special touch, a scoop of vanilla ice cream on the side rounds out the dessert experience.

Creative Ways to Present

I’ve served this pie in small individual jars for intimate gatherings and found it just as impressive. Layering the crust, dulce de leche, bananas, and whipped cream in parfait glasses makes an elegant single-serve option, especially great for parties or when you want to skip slicing the pie!

Make Ahead and Storage

Storing Leftovers

I always cover leftover pie tightly with plastic wrap or a pie container and keep it refrigerated. It holds up wonderfully for up to five days, and the flavors even meld better overnight. Just slice gently when serving again to keep the layers intact.

Freezing

Freezing this pie isn’t my go-to because the whipped cream doesn’t freeze well—it gets watery and grainy on thawing. However, you can freeze the baked crust separately for up to a month and build the layers fresh when you’re ready.

Reheating

Since this pie is served cold, reheating isn’t really needed. If you do want to warm up the crust, gently heat just the bottom crust in the oven for 3-5 minutes before assembling the pie layers for a toastier flavor and texture.

Frequently Asked Questions:

Can I use a pre-made pie crust for this recipe?

While a pre-made crust can speed things up, using a graham cracker crust gives that signature sweet crunch that pairs perfectly with bananas and dulce de leche. If pressed for time, you can buy ready-made graham cracker crust in stores and build the layers on top.

What’s the best way to store leftover banoffee pie?

Store leftover banoffee pie covered tightly in the refrigerator for up to 5 days. Keeping it chilled lets the flavors deepen and keeps the whipped cream fresh. Make sure to cover it well to prevent the pie from absorbing any fridge odors.

Can I substitute the dulce de leche with another caramel sauce?

Yes, you can swap in a good-quality store-bought caramel sauce if you don’t have dulce de leche on hand. Just make sure it’s thick and not too runny. If it’s a bit thin, chill it before spreading to avoid the crust getting soggy.

How do I prevent bananas from browning in the pie?

Slicing bananas just before assembling the pie helps, but if you want extra protection, brush the slices lightly with lemon juice to slow browning. Also, chilling the pie promptly after assembly keeps the bananas fresh and vibrant.

Final Thoughts

This Easy Banoffee Pie with Whipped Cream Recipe has become my go-to for sweet celebrations and casual weekends alike because it strikes the perfect balance between simplicity and indulgence. You really get that satisfying crunch from the crust combined with the creamy caramel and fresh banana slices—then topped with luscious whipped cream. Give it a try—it’s friendly enough for beginners but impressive enough to make you look like a pro in the kitchen. Once you taste it, I’m sure it’ll become a favorite in your dessert rotation, just like it did in mine!