I love how each layer contributes something special: the crisp shortcrust base, the smooth caramel made from scratch, the freshness of the bananas, and the light whipped cream. It’s simple to assemble yet feels luxurious, and each bite has that dreamy mix of sweet, creamy, and fruity.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400g sweet shortcrust pastry
Caramel 100g butter 395g can sweetened condensed milk ¼ cup brown sugar 3 Tbsp golden syrup
To serve 2 bananas 50g dark chocolate 1 ½ cups cream
Directions
I line a 27 cm tart tin with baking paper on the base.
For the pastry, I press the sweet shortcrust evenly into the tin, prick it with a fork, and freeze it for 20 minutes to help prevent shrinking.
I preheat the oven to 180°C fan bake. I place baking paper and baking beans over the pastry and blind-bake for 20 minutes. I remove the paper and beans, then bake for another 5 minutes to crisp the base.
While the pastry bakes, I prepare the caramel. I add the butter, sweetened condensed milk, brown sugar, and golden syrup to a saucepan and cook over medium heat, stirring constantly for about 15 minutes until thick and smooth.
I pour the caramel into the baked tart shell and let it cool. Once cooled, I refrigerate it for at least an hour until fully chilled, then transfer it to a serving plate.
While the caramel sets, I whip the cream, slice the bananas, and grate or peel the dark chocolate.
To assemble, I layer the sliced bananas over the chilled caramel, spread the whipped cream on top, and finish with the chocolate. I serve the pie immediately.
I sometimes add a little vanilla to the whipped cream or sprinkle crushed biscuits or toasted nuts on top. A touch of espresso powder in the caramel deepens the flavor beautifully. For a lighter version, I fold a bit of yogurt into the cream for tang.
Storage/Reheating
The pastry and caramel layers store well in the fridge for up to 24 hours before assembling. Once topped with bananas and cream, the pie is best eaten immediately. If I do need to store leftovers, I refrigerate them and enjoy within a day, although the bananas may soften.
FAQs
Why freeze the pastry before baking?
It helps stop the pastry from shrinking during blind baking.
Can I use store-bought caramel?
Yes, but the homemade version is richer and thicker.
How do I know the caramel is ready?
It becomes thicker, glossy, and coats the back of a spoon.
Can I use milk chocolate instead of dark?
Yes, though dark chocolate adds a nice contrast.
Can I make this without blind baking?
No, the crust needs blind baking to stay crisp under the caramel.
Can I use a smaller tart tin?
Yes, but the layers will be thicker.
Do the bananas brown?
They stay fresh for serving, but brown if left too long; I slice them just before assembling.
Can I add more bananas?
Absolutely—extra layers work beautifully.
Can I whip the cream ahead?
Yes, but I keep it chilled and add it just before serving.
Can I freeze banoffee pie?
Freezing isn’t ideal since bananas and cream don’t thaw well.
Conclusion
I love how this banoffee pie turns simple ingredients into a decadent, elegant dessert. The buttery crust, glossy caramel, sweet bananas, and soft cream create a combination that always impresses and satisfies. It’s a classic I come back to again and again.
