Preppy Kitchen’s John Kanell serves up an irresistible, fuss-free banoffee pie that showcases the joyful side of cooking, recipes, bon apetit. This English classic—literally “banana toffee pie”—comes together with a crunchy graham crust, a lush layer of dulce de leche, ripe banana coins, English toffee bits, and a mountain of whipped cream. The result is a crowd-pleasing dessert that’s simple enough for weeknights and elegant enough for guests.
Key takeaways
- Banoffee pie is quick to assemble and relies on a short bake for the crust (8 minutes at 350°F).
- Dulce de leche is the caramel heart—use store-bought or make it from sweetened condensed milk.
- Finish with plenty of whipped cream and optional chocolate or extra bananas for garnish.
Why banoffee works
Bananas and toffee are a match made in heaven—sweet, creamy, and texturally rewarding. John notes the dessert’s origin from an American coffee-toffee pie that English pub cooks adapted in 1971 at the Hungry Monk by swapping coffee for banana. That happy accident created a dessert that balances rich caramel notes with fresh fruit and a crunchy base.
Ingredients at a glance
- Crust: Graham cracker crumbs, brown sugar, melted butter (about 10 tbsp / 141 g).
- Filling: 1½ cups dulce de leche (about two 14 oz cans if using store-bought or homemade).
- Fruit: 3 ripe bananas, sliced into coins.
- Crunch: ½ cup English toffee bits.
- Topping: 2 cups cold heavy cream, 3 tbsp sugar, ½ tsp vanilla; extra dulce de leche and chocolate shavings to garnish.
Step-by-step: assembly and finishing
Make and bake the crust
Mix crumbs, brown sugar and melted butter until the texture resembles damp sand. Press firmly into a 9-inch pie dish (use a flat-bottomed glass to compact it). Bake 8 minutes at 350°F, then cool.
Build the filling
Spread 1½ cups dulce de leche over the cooled crust to form an even layer. Arrange banana slices in overlapping circles on top, then sprinkle the English toffee bits for crunch. Warm a little extra dulce de leche if needed and pipe or spoon about ¼ cup over the bananas to seal the layer.
Whip and crown
Whip 2 cups cold heavy cream with sugar and vanilla to soft, silky peaks—start on low and finish by hand to avoid overwhipping. Pile the whipped cream onto the pie and spread to the edges for full coverage.
Tips, variations and serving notes
- Make dulce de leche from sweetened condensed milk by gently cooking it until caramelized, or buy it ready-made in the international aisle.
- If dulce de leche is too thick to spread, warm it briefly at half power in the microwave or dip the spatula in hot water to smooth without disturbing layers.
- Garnish options: extra banana slices, chocolate shavings, or more toffee bits. For a lighter finish, use powdered sugar in the whipped cream.
- Chill 30 minutes to 3 hours before serving—this gives the pie time to set without browning the bananas too much.
Ready to serve
Slice and enjoy this banana-caramel dream—banoffee pie is essentially a banana caramel pie kissed with whipped cream and crunchy toffee bites. It’s a cheerful, easy dessert that celebrates simple ingredients and joyful cooking, recipes, bon apetit. Try it for a gathering or just because you deserve a sweet moment today—cooking, recipes, bon apetit are never more fun than when you share a slice.
This article was created from the video Easy Banoffee Pie Recipe with the help of AI.
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