This Banoffee Pie recipe is the one I return to again and again. A crisp graham cracker crust, smooth homemade dulce de leche, fresh bananas, and soft peaks of whipped cream—it’s simple, elegant, and deeply satisfying.
I used to always make dulce de leche by boiling a can of sweetened condensed milk. But as a responsible food blogger, I can no longer recommend that method—boiling sealed cans poses serious safety risks. The manufacturer (Eagle Brand) specifically warns against it, and mistakes like letting the water level drop can be extremely dangerous, even causing explosions.
That said, the slow-bake method I share below produces the same gorgeous golden caramel with none of the hazards. I’ll be honest—it was hard to make the switch at first. Boiling felt easy and nostalgic, but once I saw how beautifully smooth and stable baked dulce de leche turns out, I never looked back. Still, I always keep a can of Eagle Brand dulce de leche on hand, just in case.
If you love caramel and banana desserts, this banoffee pie recipe is a must. It’s creamy, balanced, and indulgent without being overly sweet—perfect for any occasion where you want something rich yet effortless.
Banoffee Pie (with Homemade Dulce de Leche)
Ingredients
- Graham Cracker Crust (Two-Sugar Version)
1½ cups (150 g) graham cracker crumbs
2 tbsp granulated sugar
2 tbsp packed light brown sugar
⅓ cup (75 g) unsalted butter, melted
Pinch of salt
- Homemade Dulce de Leche (Two Temperature Options)
1 can (300 mL / 14 oz) sweetened condensed milk
- Assembly
3 medium bananas, firm-ripe
1 tsp lemon juice (optional, to prevent browning)
1¼ cups (310 mL) cold whipping cream
1½ tbsp powdered sugar
½ tsp pure vanilla extract
Optional garnish: shaved dark chocolate or cocoa powder
Directions
- For the Crust:
Preheat oven to 350 °F (175 °C).
Stir together crumbs, sugars, and salt. Add melted butter; mix until evenly moistened.
Press mixture firmly into a 9-inch pie dish (bottom and sides).
Bake 8–10 minutes, until lightly golden and fragrant. Cool completely. - Dulce de Leche
Pour condensed milk into the smaller baking dish and cover tightly with foil.
Place it inside the roasting pan.
Pour boiling water into the outer pan until it reaches at least halfway, ideally two-thirds up the sides of the inner dish.
Re-check every 30–40 minutes and top up with more boiling water if it drops.
Bake at 350 °F (175 °C) for about 2 ½–2 ¾ hours, checking water level often.
This slower bake produces the smoothest, most stable dulce de leche with minimal curdling risk.
The finished color will be deep toffee, and the texture thick yet glossy.
After baking:
Remove from oven and keep covered for 10–15 minutes to prevent drying.
Remove foil and whisk while warm until silky.
If you see any stubborn lumps, press through a fine sieve for a smooth finish. Or whisk well until smooth.
Let it cool until warm-spreadable (about 10–15 min) before layering. - Assembly
Spread the warm dulce de leche evenly over the cooled crust.
Let it set in the fridge, uncovered, for 30 minutes so it firms slightly.
Slice bananas about ¼ inch (6 mm) thick — either straight rounds or bias-cut ovals.
Lightly brush with lemon juice if preparing ahead.
Layer bananas evenly over the caramel.
Whip the cream with powdered sugar and vanilla until soft-medium peaks form.
Spread or pipe whipped cream on top, fully sealing the bananas.
Chill at least 1 hour before serving.
Notes
- Silky, buttery, and irresistibly caramel-banana perfection.
