My amazing no bake Banoffee PIe is comprised of a vanilla layer crust, a toffee filling, bananas, and chocolate mousse sprinkled with Heath bar bits, and coffee whipped cream to top it all off. The name of this English dessert comes from either bananas and toffee or bananas and coffee whipped cream which is often used in place of the plain whipped cream. I think you'll agree, this is one of the easiest, tastiest desserts around.
Whatever version is made, condensed milk is a vital ingredient. It is often turned into a caramel (called toffee in England) by either boiling in hot water for several hours or baking in the oven to condense and caramelize. I'm not a fan of boiling the can because it can explode if not kept under water the entire time. While I have baked it as in my Dulce de Leche cookies, it takes hours to caramelize. There is a different, much quicker way to obtain the toffee in this recipe.
Bananas are perfect when baking. Here are a couple of recipes that might interest you: Fruit Basket Cake, Best Two Step Banana Nut Bread. Don't forget we also updated our Lemon Meringue Pie!
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Why you'll love this recipe
- There is absolutely no baking.
- Many of the parts can be made ahead.
- Even with the number of layers, all of them are quick and easy to make.
- It tastes amazing and it's not too sweet.
- The people I served it to couldn't stop raving about how good it is.
Recipe Ingredients
Vanilla Wafer Crust
FRONT ROW: Vanilla Wafers
BACK ROW: Butter, powdered sugar
Toffee Filling
FRONT ROW: Butter, vanilla, corn syrup
BACK ROW: Condensed milk, brown sugar, bananas
Chocolate Mousse
FRONT ROW: Butter, corn syrup
BACK ROW: Brickle pieces, chocolate, heavy cream
Coffee Whipped Cream
FRONT ROW: Instant coffee
BACK ROW: Heavy cream, powdered sugar
Vanilla Wafers - I used the popular Nilla wafers for my crust. Other brands may need more or less melted butter so just start with about ⅔ and add more as needed.
Some Condensed Milk (be sure not to used Evaporated) is thinner than the Eagle Brand. It may need a bit more cooking at the end.
The Banana skin should be almost all yellow with a few small brown spots. Really ripe bananas don't do well here.
Brickle pieces come in plain or with chocolate in them. In the finished photos you will see I used the chocolate brickle pieces. When I had to reshoot the ingredients the only one available were the plain. The ones I used were the Heath Bits O' Brickle English Toffee Bits. Another brand is Skor, but I have not seen that.
The chocolate may look like chocolate chips but it is actually #811 Callebaut semisweet chocolate callets which is pure chocolate.
Heavy Whipping Cream has a higher fat content than regular whipping cream. It holds its shape when whipped without any stabilization even if frozen and then thawed.
Instant Coffee was used. If using espresso, you may want to use less.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Vanilla Wafer Crust
Step 1. Place the vanilla wafers and powdered sugar in a processor bowl. Process to make fine crumbs. Step 2. Add the melted butter. Step 3. Toss with a fork to completely coat the crumbs and form large crumbs. Step 3. Transfer them to a 9x3" cheesecake or springform pan and press them firmly into the pan.
Step 5. Place the butter, brown sugar and corn syrup in a heavy bottom pan. Step 6. Stirring it constantly bring it to a rolling boil. Step 7. Add the condensed milk and switch to a whisk. Whisk it constantly as it comes to a rapid boil. Boil for 2 minutes until thick and golden brown. The mixture is prone to burning so it is necessary to whisk well, reaching into the corners of the pan.
Step 9. Whisk the vanilla into the toffee. Step 10. Pour the toffee over the crust. Let it come to room temperature. Set aside. Step 11. Combine the cream and butter for the chocolate mousse in a 6 quart pan. Step 12. Heat until the butter is melted and the mixture is very hot and steamy but not boiling.
Step 13. Submerge the chocolate under the hot cream. Let it sit for several minutes. Step 14. Whisk until smooth. Step 15. Transfer to a small bowl and cover with plastic wrap. Cool to room temperature. Step 16. Whip the cream until soft peaks form. Add it to the chocolate.
Step 17. Fold the cream and chocolate together. Step 18. Cut the bananas into thick slices and cover the toffee with them. Step 19. Spread the mousse over the bananas. Step 20. Cover the mousse with the brickle pieces. Refrigerate to firm.
Step 21. Combine the vanilla and coffee for the coffee whipped cream topping. Step 22. Add them to the heavy cream. Step 23. Whip until stiff. Step 24. Release the pie from the pan and place it on a baking circle or a serving plate. Using a #6 open star tip in a piping bag, fill it with the cream and pipe around the edges of the Banoffee Pie. Refrigerate. For the best taste, room temp it for 20 to 30 minutes.
Recipe FAQs
The dessert was invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding in 1971.
When you add heat to your ingredients, they undergo a chemical reaction known as the “Maillard reaction” when the sugar is cooked to the proper moisture level caramelization occurs. This happens as the mixture becomes a rich brown.
Eagle Brand says no. The tins are not made to withstand high temperatures which is why they can explode unexpectedly.
Expert Tips
- Different vanilla wafer crumbs may require more or less butter to bind them. I used Nilla Wafers which work well with the amount of butter I specify. However, if using another brand, start with about ⅔ the butter and add more as needed. You just want them to hold together to form the base.
- The bananas should be all yellow preferably. Really ripe bananas, while perfect for banana bread aren't good here.
- Heavy cream should be used for its higher fat content.
- Store the pie in the fridge but room temp it about 20 to 30 minutes for the best taste.
- The coffee can be omitted from the flourish of whipped cream if desired.
- Be sure to use real chocolate, not chocolate chips for the mousse.
- Most recipes warn against the toffee becoming grainy from the sugar. This concern is alleviated by adding a bit of corn syrup which is an invert sugar and, added in the correct amount, will keep the toffee smooth.
- Be sure to use a heavy bottom saucepan to make the toffee filling and stir or whisk constantly as the condensed milk burns quickly.
- Either plain brickle or chocolate brickle can be used to top the mousse.
More Pies for Your Pleasure
If you love this Banoffee Pie, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Amazing Banoffee Pie Recipe
Equipment
- 9x2 cheesecake or springform pan
- Small (6 quart or so) heavy bottom saucepan
Ingredients
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs (215 grams)
- ¼ cup powdered sugar (35 grams)
- 6 tablespoon unsalted butter (90 grams)
Toffee Filling
- 4 tablespoons unsalted butter (60 grams)
- ⅓ cup light brown sugar (65 grams)
- 2 tablespoons corn syrup
- 12 ounce can condensed milk
- 1 teaspoon vanilla
- 3 medium bananas
Chocolate Mousse
- 1 cup heavy cream, divided
- 2 tablespoons clear corn syrup
- 2 ½ tablespoons unsalted butter (35 grams)
- 5 ounces semisweet chocolate (140 grams)
- Brickle as needed
Coffee Whipped Cream
- 2 teaspoons instant coffee, more or less to taste
- 1 teaspoon vanilla extract
- 1 ¼ cup heavy cream
- ¼ cup powdered sugar (35 grams)
Instructions
Vanilla Wafer Crust
- Spray a 9x3" cheesecake pan or springform mold with a non-stick baking spray. Set aside.
- Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.
- Remove to a bowl and add the melted butter. Stir with a fork until all of the crumbs are uniformly coated.
- Press the crumbs evenly and firmly into the bottom of the pan.
Toffee Filling
- Place he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boil
- Add the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla.
- Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.
Chocolate Mousse
- Combine ½ cup cream, cornsyrup and butter in a small saucepan. Heat until the butter melts cut do not let it boil. It should be steamy hot but not boiling.
- Remove from the heat and submerge the chocolate. Wait for 2 minutes the gently whisk until smooth. Set aside at room temperature until thickened. This may take several hours.
- This may be made several days ahead and refrigerated. Bring to room temperature to use.
- Whip the remaining ½ cup cream to medium stiff peaks and fold into the chocolate mixture.
- Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.
- Spread the chocolate mousse layer over the bananas.
- Sprinkle heavily with the brickle and refrigerate to set.
Coffee Whipped Cream
- Dissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.
- Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.
- Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste.
Notes
Nutrition
Sandra says
The coffee cream instructions say to dissolve the coffee in the vanilla. Vanilla? It’s not in the ingredients. How much?
Helen S Fletcher says
Hi Sandra - the recipe card has been corrected.... 1 teaspoon vanilla.
SallyBR says
I love everything about it! debating if I could find a way to donate it, it is a little tricky with the pie dish..... I wonder if I can make it work with aluminum disposable pie dish from the grocery store? Might not be sturdy enough to make a nice crust.........
Helen S Fletcher says
Hi Sally - I found some nice pie dishes at my grocery store and everyone knows St. Louis is t least 3 years behind everywhese else. They are much sturdier and nicer but inexpensive enough to leave behind. I gave half of this away because Mike and I don't need to eat a whole pie - although we surely could!
SallyBR says
good point - I will search. The people at the homeless meal would very likely save the dish for me and give me back the following week anyway, and then if they don't and it is super cheap, no harm done
Mary says
I must say this does look very inviting. I don’t usually enjoy Banana Cake but the Banana doesn’t seem to be forward in flavour and I think I would like this recipe. I’m drawn to the Coffee Cream!
Thankyou for your recipe, I’m looking forward to making this pie. :))
Helen S Fletcher says
Hi Mary - I think you'll be very pleasantly surprised at the flavor combo. I'm not a big fan of chocolate covered bananas on their own, but it's amazing how all the flavors go together for a great bite.
Mary E Coyle says
Hi Helen,
I noticed that the photo you published with the recipe was of something called "Heavy Whipping Cream". Unfortunately, as we all know, Heavy Cream has a higher butterfat content than "Whipping Cream". When I first saw this product, that contradictory label caused me to examine the ingredients, and it is certainly not Heavy Cream, nor is it Whipping Cream. In fact there this product consists of several ingredients only one of which is cream. This product seems to have snuck onto the market, and now most supermarkets do not carry the traditional creams that we are used to. So far, the only source of true Heavy Cream that I have found is at Harris Teeter markets, where they have their own brand of true Heavy Cream. Personally, I prefer to keep my home made concoctions as free from unnecessary chemicals as possible. Otherwise, this recipe sounds delicious.
Helen S Fletcher says
Hi Mary, I'm not sure what you are referring to. The only difference between heavy cream as shown on the carton or ultra pasteurized cream is that the cream has undergone being heated to kill anything in it so it lasts longer. Most cream on the market is so. There are no chemicals in this cream or any other heavy cream I know of. Ultra pasteurized cream is simply heated to a higher temperature than simply pasteurized cream. Every baker and pastry chef uses this product. Can I ask where you saw there were chemicals in this cream or any other? Pasteurizition of any product simply heats it to a high temperature to make it last longer.
"The cream you buy at the store is separated from milk via high-speed centrifuge and pasteurized to kill any bacteria that’ll make you sick.
Ultra-pasteurized cream is heated at a higher temperature for a shorter amount of time. “It kills more bacteria and allows for longer shelf life,” says Cary Frye, a dairy technologist and vice president of regulatory and scientific affairs at the International Dairy Foods Association."