This DECADENT, INCREDIBLE dessert is SO EASY to make!

Try it once and you will NEVER FORGET IT! It will make your eyes roll back into your head!

It’s a creation of Nigel Mackenzie of Great Britain and it has become a classic there. He should be knighted for this.

It is TRULY so basic and easy to make, which makes it even BETTER!

You can buy dulce de leche or just make your own like I do with a can of sweetened condensed milk. The instructions are included in the recipe and it’s easy enough to do and turns out great!

I used graham cracker for the crust BUT in Great Britain they use their very popular digestive biscuits.

I haven’t tried using them for the crust yet but am looking forward to it!

You can buy them at specialty stores or on Amazon.

Mix your graham cracker (or digestive biscuit!) crumbs, sugar and butter well.

Press into the bottom of a pie dish or springform pan. I like the way it turns out in a springform pan.

Bake, cool and cover bottom with dulce de leche.

Use more bananas if you want and do two layers!

Cover with whipped cream, dollop with the remaining dulce de leche. Slide knife back and forth, turn pan halfway and do it again to make decoration.
Sprinkle with chopped chocolate toffee bar and refrigerate.

I took this out of the refrigerator at 2 hours and as you can see, 3 would be better. Either way is is incredibly delicious!

Banoffee Pie

Banana+toffee=Banoffee! A decadent dessert from our friends across the pond.
Course Dessert
Servings 8


  • 1 8-9inch pie plate or springform pan


  • cups graham cracker crumbs (about 10) **or British digestive biscuits
  • 2 T sugar
  • 1 T brown sugar
  • 7 T melted butter
  • cup dulce de leche **or 1 can sweetened condensed milk
  • 2 large bananas

Whipped Cream

  • 2 cups (1 pint) heavy whipping cream
  • ¼ cup powdered sugar **can use granulated sugar
  • 1 t vanilla


  • 1 regular Symphony chocolate bar with toffee


  • If you are using the sweetened condensed milk to make dulce de leche, you will want to do this several hours before making the pie.
    Remove paper label from can. Place in a large saucepan or dutch oven and cover with water by about 2 inches. Bring to a boil over medium-high heat. When the water is boiling, turn heat to medium low and mostly cover with lid allowing some venting.
    Allow to simmer for 3 hours. If the water runs low pour in boiling water to continue cooking, keeping the can submerged.
    Remove can and allow to cool before opening.
  • Preheat oven to 350°.
  • Mix together graham cracker crumbs, sugars and butter.
  • Press the mixture into the bottom of the pie plate or springform pan and about 1½ inches up the sides. Use the bottom of a measuring cup to press the crust firmly.
  • Bake for 15-16 minutes
  • Remove and cool for at least 15 minutes.
  • Drizzle the dulce de leche onto bottom of pan, gently spread with spoon being careful to not pull up crust. *Keep a couple of tablespoons out for topping.
  • Slice bananas and spread over dulce de leche.
  • Whip the cold whipping cream, sugar and vanilla on medium-high speed until medium to stiff peaks form, about 4-5 minutes. *Do not over whip. Stop when good peaks form.
  • Spread whipped cream over bananas.
  • Chop up chocolate bar into small chunks and sprinkle over whipped cream.
  • Refrigerate, uncovered, for at least 2 hours. (3 is better!)
Keyword bananas, caramel, cherry cream pie, dulce de leche, toffee