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irish banoffee pie - caramel and banana pie

(23 ratings)
Blue Ribbon Recipe by
Nor Mac
Northern, MA

This is a traditional popular pie in Ireland and England. The pie is full of caramel, bananas, coffee-flavored whipped cream, and shaved chocolate. It is delicious. What a great dessert for St. Patrick's Day or any special day of the year. It is a fairly easy pie to make. You can simplify it even more by using a store-bought deep dish graham cracker pie crust. Enjoy :-)

Blue Ribbon Recipe

This rich and decadent Banoffee pie is topped with the most wonderful coffee-flavored whipped cream. With a beautiful presentation, this would be delicious for a special occasion but it's an easy pie that can be whipped up at any time. The base is a buttery graham cracker crust that's filled with rich caramel and bananas. The topping is a firm whipped cream made richer with cream cheese and has a slight coffee flavor. Decorate this Banoffee pie for St. Patrick's Day or leave it plain (it's impressive either way). Don't be intimidated by the steps ... it is not hard to make.

— The Test Kitchen @kitchencrew
(23 ratings)
yield 6 -8
prep time 35 Min
cook time 10 Min
method Bake

Ingredients For irish banoffee pie - caramel and banana pie

  • 1 1/2 c
    graham cracker crumbs
  • 1/3 c
  • 1/2 c
    butter, melted
  • 1/4 c
    unsweetened cocoa powder (optional)
  • 6 1/4 Tbsp
  • 1/3 c
    brown sugar, packed
  • 14 oz
    condensed milk
  • 6
    bananas, not over ripened or mushy
  • 2-4 Tbsp
    lemon juice, to prevent bananas from browning
  • 4 oz
    cream cheese
  • 2 c
    whipping cream
  • 1/4 c
    confectioners' sugar
  • 2-3 Tbsp
    brewed extra strong coffee (you can use double strength instant mixed with water, just remove 3 Tbsp for whipped cream.)
  • 1
    banana, not over ripe or mushy
  • 1
    large chocolate bar (I used Ghiraradelli chocolate toffee bar)
  • chopped walnuts (optional)

How To Make irish banoffee pie - caramel and banana pie

  • Mixing together graham cracker crumbs, butter, and sugar.
    Pre-heat oven to 400 degrees F. Make the crust by combining the graham cracker crumbs with the sugar. Add the melted butter and mix. If you'd like a chocolate crust, add the cocoa. Combine well.
  • Pressing crumbs into a springform pan and baking crust.
    Press into a 9-inch springform pan bottom going up halfway up sides of the pan. Bake for 10 minutes. Remove from oven and let cool.
  • Brown sugar dissolving in melted butter in a saucepan.
    To prepare the filling, melt the butter in a saucepan. Add the brown sugar. Cook over high heat, bringing to a boil and stirring constantly. Make sure the sugar dissolves completely.
  • Pouring condensed milk into the saucepan with butter/sugar.
    Add the condensed milk and combine well. Bring to a boil. Set a timer for 1 minute and 30 seconds. Boil on high heat stirring constantly.The mixture should thicken. If not thickened, cook a little longer.
  • Half the caramel poured into the crust.
    Pour half of the caramel on to the bottom of the crust you made.
  • Sliced bananas coated in lemon placed on top of the caramel.
    Slice 3 bananas into a bowl and toss with a little lemon juice. Place slices in the caramel.
  • The remaining caramel poured on top of the bananas.
    Pour the rest of the caramel on top.
  • Remaining bananas layered on top of the caramel.
    Slice 3 more bananas into the same bowl and toss with the remaining lemon juice. Place on top of the caramel. Refrigerate until caramel sets.
  • Pouring cream into whipped cream cheese.
    To make the topping, beat the cream cheese until whipped. Add the whipping cream with the confectioners' sugar and coffee.
  • Beat until stiff peaks form.
    Beat until soft peaks form.
  • Folding in sliced bananas.
    Slice banana and fold it in.
  • Cream spread on top of the pie.
    Top the pie with the cream.
  • Decorated Banoffee pie with chocolate shavings.
    Shave the chocolate bar on top. Sprinkle walnuts on top ,if desired. Decorate how you wish.
  • Inside layers of an Irish Banoffee Pie.
    Ready to serve. Keep refrigerated.