Banoffee Pie: Easy No-Bake Caramel Banana Dessert

Name: No-Bake Banoffee Pie with Dulce de Leche Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: British
Ingredients: 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers); 1/4 cup (50g) granulated sugar; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/4 cups dulce de leche; 2 large bananas, sliced; 2 cups (480ml) cold heavy cream or heavy whipping cream; 1/4 cup confectioners’ sugar or granulated sugar; 1 teaspoon pure vanilla extract; Optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

There’s something almost magical about the combo of caramel, bananas, and cream—rich, sweet, and dreamy all at once. I’m excited to share this No-Bake Banoffee Pie with Dulce de Leche Recipe because it’s delightfully simple and tastes like you put in much more effort than you actually did!

A close-up of a pie with four layers in a clear glass pie dish on a white marbled surface. The bottom layer is a crumbly golden-brown crust. The second layer is a shiny, light caramel colored filling. The third layer is sliced bananas arranged in a single layer above the caramel. The top layer is thick white whipped cream with dark brown chocolate shavings sprinkled over it. The pie has a slice taken out showing all the layers clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No-Bake Banoffee Pie with Dulce de Leche Recipe
Top Tip
How to Serve No-Bake Banoffee Pie with Dulce de Leche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No-Bake Banoffee Pie with Dulce de Leche Recipe

Why You'll Love This Recipe

This No-Bake Banoffee Pie with Dulce de Leche Recipe has won me over with its effortless prep and classic flavors that blend into a supremely satisfying dessert. It’s one of those pies that feels fancy but comes together so quickly, perfect for impressing guests without stress.

Simple yet impressive: No oven required beyond a quick crust bake, so you can whip this up any time.
Perfect balance: The sweet, sticky dulce de leche, fresh banana slices, and fluffy whipped cream create layers of flavor and texture.
Kid-friendly and elegant: A dessert everyone enjoys, whether it’s a family dinner or a party showstopper.
Adaptable and forgiving: Easy to make your own with fun garnishes or tweaks to suit your taste.

Ingredients & Why They Work

All the ingredients in this pie harmonize effortlessly. The crust’s buttery crunch supports the creamy dulce de leche and tender bananas, while the whipped cream adds a light, airy finish that keeps it from feeling too heavy. Let me break down what you'll need and why each is key.

Flat lay of a small mound of golden graham cracker crumbs in a simple white ceramic bowl, a small white bowl filled with glossy caramel-colored dulce de leche, two large ripe bananas sliced into even rounds arranged neatly beside the bowls, a pristine white ceramic bowl containing thick, freshly whipped cream with soft peaks, a few whole brown eggs with clean shells placed adjacent, a small white bowl holding fine granulated sugar, another small white bowl with pure white confectioners’ sugar, and a tiny white bowl with clear vanilla extract, all ingredients fresh and natural, perfectly spaced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham cracker crumbs: These form the buttery, crunchy crust that’s an easy base and super quick to prepare.
Granulated sugar: Adds a touch of sweetness and helps bind the crust crumbs together.
Unsalted butter: Melted and mixed in for richness and to hold the crust firmly.
Dulce de leche: This caramelized milk spread brings the signature sweet, sticky goodness—search for a good quality jar or make your own if you’re adventurous!
Bananas: Fresh, ripe but firm bananas add natural sweetness and a soft, tender texture.
Heavy cream: Whipped to medium peaks, it provides a light, fluffy contrast that’s essential for that classic banoffee pie mouthfeel.
Confectioners’ sugar: Sweetens the whipping cream softly without leaving grainy bits.
Vanilla extract: Adds a gentle warmth and depth to the whipped cream.
Optional toppings: Chocolate shavings, nuts, or toffee bits add a festive crunch and extra flavor punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love offering a little flexibility with this recipe because everyone’s taste buds and kitchen setups differ. Feel free to experiment—after all, the best recipes are the ones you make your own!

Variation: I sometimes swap the graham cracker crust for crushed digestive biscuits when I’m short on time or prefer a slightly different flavor profile—the process is exactly the same and just as delicious.
Dairy-free tweak: Use coconut cream in place of heavy cream and a dairy-free dulce de leche alternative to make this pie vegan-friendly.
Seasonal twist: Try adding a sprinkle of cinnamon or nutmeg to the whipped cream for a cozy fall vibe.

Step-by-Step: How I Make No-Bake Banoffee Pie with Dulce de Leche Recipe

A slice of pie on a white plate sits on a white marbled surface. The pie has four visible layers: the bottom crust is a thick, crumbly golden brown with a rough texture and edges that rise up; above it is a layer of soft banana slices covered partially with shiny, light brown caramel sauce that drips slightly; the next layer is a thick, fluffy white whipped topping with soft peaks; on top of the whipped cream are small pieces of dark chocolate shavings scattered sparsely. In the blurred background, more slices of the same pie can be seen. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Perfect Crust

First up, crush your graham crackers finely—if you don’t have pre-made crumbs, a food processor is a huge help here. Mix crumbs with sugar, then stir in melted butter until sandy and thick. Pat this mixture into your pie dish gently—don’t press too hard or the crust gets tough. A little tip from my experience: use the bottom of a flat measuring cup to smooth and shape the crust edges, which helps prevent crumbling after baking.

Step 2: Bake and Cool the Crust

Bake the crust at 350°F (177°C) for about 15 minutes until it looks golden and smells toasty. Let it cool completely – this step is crucial so the dulce de leche layer stays luscious and smooth rather than slipping off or soaking in.

Step 3: Whip the Cream Just Right

Using a mixer, whip your chilled heavy cream with sugar and vanilla until medium peaks form—think soft but holding their shape. This consistency is perfect to pipe or spread and holds up nicely without overbeating into butter, which I’ve accidentally done more times than I’d like to admit!

Step 4: Build Those Layers

Spread the dulce de leche evenly over the cooled crust—don’t skimp here, as this caramel layer is the heart of the pie. Add sliced bananas in one or two layers to cover the caramel, then crown your creation with that fluffy whipped cream you just made.

Step 5: Chill and Garnish

Pop your pie into the fridge for at least 2 hours to let it set up and let those flavors marry. Before serving, sprinkle your favorite toppings like chocolate shavings or nuts for a touch of crunch—trust me, the contrast elevates the whole experience.

Top Tip

Making this No-Bake Banoffee Pie with Dulce de Leche Recipe taught me how important texture is in no-bake desserts. Getting each layer right makes all the difference.

Gentle pressing of crust: Press just enough to hold the crust together without compacting it too hard—this keeps the crust crisp and crumbly, not rock hard.
Cool crust completely: Letting it cool avoids mixing hot crust with cold cream and bananas, which can cause runny layers or soggy crust.
Whip cream to medium peaks: This peak level gives that luxurious whipped texture and prevents it from collapsing too soon.
Slicing bananas carefully: Slightly firmer bananas (not overly ripe) hold their shape better and keep the pie looking pretty when served.

How to Serve No-Bake Banoffee Pie with Dulce de Leche Recipe

Garnishes

I often garnish my banoffee pie with delicate chocolate shavings because they add just a hint of bitterness that cuts through the sweet layers. Sometimes I sprinkle crushed toffee bits for extra crunch or a handful of toasted pecans for warmth and texture. Whipped cream rosettes piped around the edges make it look extra elegant if you have a piping bag handy!

Side Dishes

This pie works wonderfully as the grand finale to a casual meal with friends or a special dinner. I like pairing it with a light, citrusy salad or a cup of freshly brewed coffee or espresso to balance the richness.

Creative Ways to Present

For parties, I’ve served this in individual mason jars to make grabbing dessert easy. Another fun idea is to layer it in clear glasses—graham crust, dulce de leche, banana, and whipped cream—in mini parfait-style servings. It’s a crowd-pleaser and visually appealing!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge, covered tightly with plastic wrap or an airtight lid. I’ve stored slices for up to 5 days, and they stay moist with the flavors just as delicious. Just be aware the bananas might brown slightly, but that doesn’t affect flavor too much.

Freezing

I don’t recommend freezing the complete pie because the bananas and cream can lose texture. But if you want, you can freeze the crumb crust separately for up to a month. Just thaw before assembling the pie layers.

Reheating

This dessert is best served chilled, so no reheating needed. If you want softer bananas, let the pie sit out for a few minutes before serving, but keep it fresh by returning it to the fridge afterward.

Frequently Asked Questions:

Can I make my own dulce de leche for this No-Bake Banoffee Pie with Dulce de Leche Recipe?

Absolutely! You can make dulce de leche by simmering sweetened condensed milk either on the stovetop or in a slow cooker until it caramelizes and thickens. It takes some patience but results in a rich, homemade flavor that's worth the effort.

What’s the best way to prevent the crust from getting soggy?

Baking the crust until golden and letting it cool completely before layering dulce de leche and bananas is key. Also, don’t press the crust too hard when forming it, as a compact crust can trap moisture and become soggy faster.

Can I use a different fruit besides bananas in this recipe?

Bananas are central to banoffee pie’s identity, but you could experiment with ripe pears or cooked apples for a twist, though the classic flavor will definitely be different. If you do swap, consider how the texture and sweetness will balance with the dulce de leche and whipped cream.

How do I know when the whipped cream has reached medium peaks?

Medium peaks stand up nicely but the tips slightly curl over when you lift the whisk. It’s a perfect balance—less soft than loose peaks, but not as stiff as firm peaks. This texture helps the cream hold its shape while staying light and spreadable.

Final Thoughts

This No-Bake Banoffee Pie with Dulce de Leche Recipe tops my list for an anytime dessert that feels a bit special but never fussy. I always recommend serving it as soon as it’s set to keep those fresh banana flavors bright and that whipped cream fluffy. I promise this pie will earn a permanent place in your dessert rotation—you’ll be surprised at how quickly it disappears once it’s on the table!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way