Amazing Banoffee Pie Recipe

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!

Jump to:

• Why you'll love this recipe
• Recipe Ingredients
• Step by Step Instructions
• Recipe FAQs
• Expert Tips
• More Pies for Your Pleasure
• Amazing Banoffee Pie Recipe

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

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.