We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Banoffee Pie?

By Eugene P.
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Banoffee pie is a type of dessert that was first created at a pub in England. It consists of a pastry pie shell that is filled with condensed milk toffee and bananas and topped with whipped cream mixed with coffee and some sugar. The original recipe for the dish calls for everything to be made from scratch, though very quickly assembled versions developed as more premade ingredients became available. One of the more unique aspects of the dish is the way in which the toffee is made, because it involves cooking an unopened can of condensed milk. The name of the pie, banoffee, is a word that was created by combining the words "banana" and "toffee", the two main ingredients.

The step that takes the longest when making banoffee pie is creating the toffee. Toffee is just caramelized sugar and cream. The recipe creates toffee by taking unopened cans of condensed milk and submerging them completely in boiling water for at least three hours. The heat causes the sugars inside the can to caramelize. There is a risk that the cans could burst if the water level drops too low, so a safer way is to boil the cans for a moment and then transfer the pan to an oven for three hours or more.

The original banoffee pie recipe uses a flour, butter and egg pie crust. The ingredients are mixed together to form a solid dough that is rolled out until somewhat thin. This is placed in a pie tin, weighted down and blind baked until the crust has set and browned a little.

Once the toffee and the crust are completed, the banoffee pie can be assembled. The cooled toffee is poured into the pie crust to form the bottom layer. The bananas are cut down the center and placed on top of the toffee so they cover it as much as possible. Cream is then whipped and combined with some coffee and sugar. The whipped cream is placed on top of the pie in a generous layer, completing the dessert.

Banoffee pie can actually be made very quickly using mostly premade ingredients. The toffee is frequently sold in grocery stores — particularly Spanish stores — under the name dulce de leche. Premade whipped cream or dessert toppings can be used, as well as frozen pie crusts or a graham cracker crust. The finished banoffee pie might have a slightly different flavor when made this way, but it can be assembled fairly quickly and does not need to be baked.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By Scrbblchick — On Feb 19, 2014

Now, this has always been a dessert that has appealed to me! I'm going to have to try it, in spite of the fact that it's a major carb party on a plate. This may be something to try for a church potluck, when there are plenty of people to help eat it, so I don't have to take too much home.

I think a chocolate cookie crust would be simply decadent for this pie. And dulce de leche is available nearly everywhere around here. As if this pie needed any help being more decadent and unbelievably sinful than it already is.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.