Banoffee Pie, Banana Caramel Chantilly

Banoffee pie - Lilie Bakery

A very tasty recipe: Banana-Toffee Pie ! Behind this Anglo-Saxon name hides a generous banana dessert with melting caramel (toffee), mixed biscuits, and mascarpone whipped cream.

The banoffee pie can come in different forms: I chose to make it as a dessert in a pastry circle. The advantage? You can see the different layers that make it up, and it holds up well when cut.

What you'll love about this banoffee recipe

flavors : the banana-caramel accord is already a delight, but when you add whipped cream and cookies… It's even better!

Textures : the most of the banoffee pie are its textures. It is crunchy with the biscuits, fondant with the caramel, fruity with the sliced ​​bananas, and creamy with the whipped cream.

Difficulty level : very easy to make! You can like me use a pastry circle or a springform pan for easy release.

Banoffee pie recipe - Lilie Bakery

A few details on the ingredients

  • dry biscuits : this is the base of this banoffee pie. You can use any type of biscuit, personally I like to take all-butter Breton pancakes or even speculoos to add an extra taste.
  • sweetened condensed milk : this is what makes it possible to create "toffee", this soft English caramel, by adding a little butter and sugar.
  • dark brown sugar : I prefer to use this dark sugar because it brings a beautiful golden color and brings a very subtle taste to the caramel. You can find it in the organic department.
  • bananas : you need ripe bananas but not too much (not blackened).
  • liquid cream + mascarpone : this is the duo that I use to have a layer of whipped cream that holds together once unmolded (without gelatin).
Banoffee pie part cut - Lilie Bakery

How to make a banoffee pie?

  1. Prepare the biscuit base : we mix the mixed biscuits and the melted butter, then we pack this mixture in the bottom of a pastry ring or a springform pan.
  2. Make the soft caramel (toffee) : gently heat the sugar and the butter then add the sweetened condensed milk. Then we pour it on the biscuit base.
  3. Arrange the bananas : Cut the bananas into slices and place them on the cooled caramel.
  4. Add whipped cream : whip the cream and the mascarpone into a firm whipped cream and pour over the bananas.
  5. Make the chocolate decoration : melt the chocolate then pour it into a piping bag to decorate the top of the banoffee pie.

My tips for a successful banoffee pie

  • observe cooling times : the biscuit base must be very cold before pouring in the caramel, and it must also be cold before adding the bananas and then the whipped cream.
  • do not overcook the soft caramel (toffee) : once boiling, it takes about 1 to 2 minutes for the caramel to thicken and take on a beautiful golden color. Beyond that, it seeds… This does not spoil its taste but the texture is less pleasant in the mouth.

How to properly store banoffee pie?

The banoffee pie is a dessert with cream, so it must be kept in the refrigerator. It keeps in an airtight bell for about 3-4 days.

How to make a banoffee - Lilie Bakery

Other recipes to try

If you like this kind of desserts to share, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful banoffee!

Easy caramel banana banoffee pie recipe - Lilie Bakery
Print Pin
4.8 on 68 votes

Banoffee Pie, Banana Caramel Chantilly

A very gourmet dessert made up of crunchy biscuits, melting caramel, sliced ​​bananas and mascarpone whipped cream...
Prep time30 minutes
Cook time5 minutes
Total35 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: Dessert, Pie
Yield: 8 people


Biscuit base

  • 300 g dry biscuits of your choice
  • 110 g soft butter, melted


  • 4/5 medium bananas

Soft caramel (toffee)

  • 65 g unsalted butter
  • 40 g whole cane sugar (organic department)
  • 355 g sweetened condensed milk ambient temperature

Whipped Cream

  • 350 g heavy whipping cream 30% very cold
  • 250 g mascarpone very cold
  • 60 g icing sugar
  • 0,5 tsp natural vanilla extract


  • 50 g dark chocolate pastry


Biscuit base

  • Mix the dry biscuits and mix them with the melted butter. Pack this mixture well in the bottom of a pastry circle (21cm) placed on a plate (like me) or in a springform pan of 21cm. Refrigerate for at least 30 minutes or place in the freezer for a few minutes.

Soft caramel (toffee)

  • In a large saucepan, pour the whole cane sugar and the diced butter. Heat over low heat, stirring until you get a nice caramel color (the sugar should be dissolved)
  • Then add the sweetened condensed milk. Continue to stir constantly, bringing the mixture to a boil. From there, count about 1 minute then cut the cooking: the caramel must have thickened and have a nice color (do not overcook at the risk that the caramel seeds).
  • Wait for the caramel to cool down a bit (but still runny). Pour it over the biscuit base then put it back in the fridge to solidify (or freezer to go faster).


  • Cut the bananas into thick slices (1cm) and place them on the caramel. For a nice effect, cut the rounds going on the edge of the mold in half (place the cut side on the edge).

Whipped Cream

  • Whisk together the liquid cream, mascarpone, icing sugar and vanilla at medium speed, until you get a nice stiff whipped cream.
  • Gently place this whipped cream on the bananas, making sure to fill the spaces between the slices. Smooth with a spatula. Refrigerate the banoffee for at least 3 hours.


  • Unmold the banoffee onto the serving platter.
  • Melt the dark chocolate, let cool then line a mini piping bag. Cut off the end and make chocolate zigzags on the banoffee. Keep refrigerated until tasting.


This dessert can be kept in the refrigerator for 3-4 days, ideally in an airtight bell jar, to prevent it from taking on the smell of the fridge...
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    13th May 2022

    5 stars
    You make me really envy with your beautiful banoffee!

    • Reply

      Lilie bakery

      14th May 2022

      Thank you Lady! :)

  2. Reply


    23th June 2022

    5 stars
    Super good and very easy as always with your explanations. We don't know how to miss.

    • Reply

      Lilie bakery

      24th June 2022

      Thank you very much Patricia! See you soon for new recipes :)

  3. Reply


    September 11, 2022

    5 stars

    Banoffee pie tested this weekend with our children and they loved it.
    The power of banana and the sweetness of caramel, what a delight.

    Thank you for this recipe

    • Reply

      Lilie bakery

      September 12, 2022

      Hello Christine, thank you for your feedback! Glad you and your kids like this banoffee pie! Goodbye :)

  4. Reply


    12th October, 2022

    Thank you for this recipe.

    I unmolded the Banoffee pie the caramel poured. Would you have an explanation please?

    Thanking you for your response.

    PS: this is my first entremet, it was by consulting your site that I decided to start and I am delighted to start this new passion

    • Reply

      Lilie bakery

      21th October, 2022

      Hello Lauriane, glad you like my recipes! For your caramel, if you used the same ingredients as me, I think it did not thicken enough in the pan. It should be left a little longer next time. Then, when it cools it becomes soft caramel (it solidifies slightly) and therefore does not flow. Goodbye :)

  5. Reply


    November 22, 2022

    5 stars
    Hello, superb recipe that I made twice, each time, a great success. I replaced the bananas with a “gelled” pear compote. Thanks a lot
    ps: Is it possible to freeze it?

    • Reply

      Lilie bakery

      November 23, 2022

      Hello, thank you for your feedback! Yes it is possible to freeze it, no more than 3 weeks to keep all the flavor. To thaw it, it will take several hours in the refrigerator. Goodbye :)

  6. Reply


    24th January 2023

    I tasted your recipe through a friend and it was simply excellent!
    I would now like to make this recipe myself, can you tell me if we can make this dessert 48 hours in advance?
    Another question, I have a springform pan and I wanted to know if you place the base of patties directly on the plate of the springform pan or if you put parchment paper first to facilitate the unmolding?
    Thank you for your help !

    • Reply

      Lilie bakery

      25th January 2023

      Hello Déborah, yes you can do it a little in advance (48 hours is a big max) otherwise the bananas will disgorge. I put it directly in my springform pan, that's up to you, and it depends on the base of your mold whether it's hollow or not. Goodbye :)

  7. Reply


    26th February 2023

    5 stars
    Thank you so much for this delicious recipe! I followed it to the letter and everyone enjoyed it :) it was the first time I made a banoffee. thanks again

    • Reply

      Lilie bakery

      27th February 2023

      Thank you Victoria for your feedback! See you soon :)

  8. Reply


    March 6, 2023

    5 stars
    It was my first banofee and everyone had a blast! Thank you for this great recipe, very well explained, easy to make. The flavors and textures go together really well; A delight that I will share with other guests. Thanks again.

    • Reply

      Lilie bakery

      March 6, 2023

      Thank you Patrick! Glad you like my banoffee! See you soon :)

  9. Reply


    April 5th

    Thank you for your always wonderful and delicious recipes!
    I have a small question about the base, the biscuit base also for the bavarois, respecting your proportions, I always find that the base is too hard. Do you have a tip on this?
    Thank you

    • Reply

      Lilie bakery

      April 11th

      Hello Gabriella, to answer you, it depends on how the biscuit base is packed in your mould, because the more you pack, the more the base becomes solid and therefore harder to cut afterwards. Try to pack less or otherwise put a little less butter, it will make it more crumbly. See you soon :)

  10. Reply


    April 13th

    5 stars
    Good morning ! I made this recipe twice and it was a great success each time, thank you so much!!! I was wondering why you chose to make a caramel to mix with sweetened condensed milk rather than making milk jam as you usually see in banoffee? THANKS !

    • Reply

      Lilie bakery

      April 20th

      Hello Chloe, thank you for your feedback! I prefer the taste of this caramel based on sweetened condensed milk because it is less disgusting than the milk jam that you buy on the market, that's all :) This allows you to have a good balance in the end in the entremets. See you soon :)

  11. Reply


    3th May 2023

    5 stars
    A real delight.
    Thank you for this very good recipe.

    • Reply

      Lilie bakery

      8th May 2023

      Thank you very much Alexandra! See you soon :)

  12. Reply


    28th May 2023

    I had a little doubt about the caramel which seemed to me to take a long time to cook. I wasn't sure when to add the condensed milk. I felt like the sugar took too long to dissolve. But I followed my intuition and it was very good.
    Thanks for the recipe :)
    We had fun.

    • Reply

      Lilie bakery

      30th May 2023

      Glad you like the recipe! See you soon :)

  13. Reply


    15th June 2023

    Bananas do not darken after freezing

    • Reply

      Lilie bakery

      19th June 2023

      Hello Denise, no they don't darken, freezing stops the process. See you soon :)

  14. Reply


    July 20, 2023

    The banofee looks exellent, I love it, but is it possible that the mousse also tastes like bananas? I once ate a bannoffee where the mousse was perfume too and it was one of the best I had ever eaten…

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Aphrodite, so personally, I've never tasted banoffee with banana-flavoured mousse, it tastes like whipped cream, with pieces of banana underneath. But have you tried a reinterpretation of the original recipe? See you soon :)

  15. Reply


    July 22, 2023

    Hello, I'm going to make your banoffee recipe this weekend for my daughter's birthday, can you tell me what kind of biscuit you use for the bottom of the cake? Thank you for all your delicious recipes!!

    • Reply

      Lilie bakery

      July 24, 2023

      Hello Ma, thank you for your message! For dry biscuits, I change often, it can be Breton pancakes or other simple biscuits of this style. See you soon :)

  16. Reply

    Good luck

    August 22, 2023

    5 stars
    Recipe tested and very appreciated
    Thanks again for sharing it was delicious

    • Reply

      Lilie bakery

      August 22, 2023

      Thank you very much Fatema! My pleasure :)

  17. Reply


    September 20, 2023

    5 stars
    Tested and approved! As beautiful as it is good!
    Very well explained recipe

    • Reply

      Lilie bakery

      September 22, 2023

      Thank you very much Julie for your feedback! See you soon :)

  18. Reply


    September 24, 2023

    5 stars
    Hello, can I replace the whole cane sugar with brown sugar style brown sugar? Thank you.

    • Reply

      Lilie bakery

      3th October, 2023

      Hello Edwige, I really recommend whole grain sugar, it brings a depth of taste to the caramel that brown sugar does not provide. See you soon :)

  19. Reply


    15th October, 2023


    I tried the recipe twice and got the same result of the whipped cream collapsing as soon as it was unmolded. Yet after spending more than one night in the fridge. I mixed the icing sugar and mascarpone cream well with an electric whisk and it had a hard consistency when I added it. The only thing I used both times was chantifix to make sure it held but… Nothing at all actually. Could you explain to me what could have caused this?
    Thank you

    • Reply

      Lilie bakery

      16th October, 2023

      Hello Richard, I didn't write 'chantifix' in the ingredients, so it shouldn't have been used. The key to successful whipped cream: beat in a food processor or electric mixer for several minutes at medium speed to incorporate as much air as possible + bowl and whisk taken out of the freezer to be very cold. With the mascarpone inside, it's almost impossible for it not to hold! Its fat alone allows the whipped cream to hold together. Other readers who have tested my recipe are delighted with it, you can read the other comments. I just think your whipped cream wasn't firm enough. See you soon :)

  20. Reply


    November 11, 2023

    5 stars
    I'm a fan of your recipes! Easy, very well explained and successful every time. THANK YOU !
    I'm starting to think about my Christmas logs and I would like to make this recipe in log form.
    Is it possible to assemble upside down in a log mold (setting in the freezer before each layer)?

    • Reply

      Lilie bakery

      November 14, 2023

      Hello Véronique, thank you for your message! My banoffee is not suitable as is for a log (for example the whipped cream on top will not hold). It really works as a dessert as presented (but you can take inspiration from it to create your own log of course). See you soon :)

  21. Reply


    11th January 2024

    hello, I am very tempted by this banana caramel banoffee pie, it looks delicious, I would just like to know what the proportions are for a 24 cm circle, thank you very much, best regards

    • Reply

      Lilie bakery

      15th January 2024

      Hello Catherine, you need to calculate the volume:
      1/ Calculate the volume of my mold (dimensions given in my recipe)
      2/ Calculate the volume of your mold
      3/ Divide the volume of your mold by the volume of my mold
      = you obtain the number by which to multiply each of your ingredients.
      This works for logs, cakes, etc.
      Goodbye :)

  22. Reply


    27th January 2024

    4 stars

    I made the Banoffee, it is not yet unmolded, but my caramel did not solidify and it flowed under my circle. Do you have any idea what happened? Maybe undercooked?

    • Reply

      Lilie bakery

      5th February 2024

      Hello Guylaine, indeed the successful caramel in the banoffee stands alone when unmolded. I think it was actually undercooked (if you had used exactly the ingredients listed). The expected result is indeed that of my photos. See you soon :)


Also leave me a note for this recipe: