Banoffee Pie
An exquisite English and Irish no-bake dessert! Banoffee pie is a shortbread tart with soft caramel, sweet bananas, and delicate cream cheese filling. A true bliss available to any home cook. This cake will brighten any celebration.
Updated : 18 September, 2025
Easy
About 1 hour.
Ingredients
bas
120 grams
Shortbread cookies
50 grams
Cookies
100 grams
Butter
Caramel
200 grams
Sugar
120 milliliters
Cream
80 grams
Butter
50 milliliters
Water
Filling
2
Banana
Cream
100 milliliters
Cream
100 grams
Curd cheese
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start the preparation with the base. For the base, you can use sponge or sugar cookies. It’s better to use salted pretzel sticks as they give the flavor more character. You can also replace pretzels with the same amount of cookies.
Step 2
Melt the butter beforehand and let it cool.
Step 3
Break the cookies into pieces, put them into a blender, and grind into fine crumbs.
Step 4
Put the pretzel sticks into the blender and grind into crumbs. You can make them as fine as the cookies or leave them a bit coarser.
Step 5
Transfer both types of crumbs into a bowl. Pour in the melted butter and mix until the mixture resembles wet sand.
Step 6
Pour the crumb mixture into a baking form (Ø 6-7 in / 16-18 cm). It’s better to line the sides with acetate film (to make it stick, grease the walls with vegetable oil).
Step 7
Spread the crumbs evenly over the bottom and sides, forming tall borders about 0.2 in (5-6 mm) thick. Place the form into the refrigerator for 1-2 hours. It’s best to assemble the cake directly on a serving plate.
Step 8
Now prepare the caramel. You can use brown sugar like I did, or regular white sugar.
Step 9
Pour the sugar into a saucepan, add water. Place over medium heat and cook until the sugar melts. Do not stir with a spoon, or the sugar will crystallize! Just swirl the pan gently. When the sugar dissolves, increase the heat to high and cook until the mixture turns amber and thickens.
Step 10
Remove from the heat, add butter and warm cream, then mix quickly until smooth. The caramel should be thick. If desired, add a pinch of salt while cooking to make salted caramel. If your caramel thins too much after adding cream and butter, return it to low heat and simmer while stirring until it thickens again.
Step 11
Pour the caramel sauce over the crust. You can cool it slightly beforehand.
Step 12
For the filling, you’ll need 2–3 bananas. Choose ripe bananas with bright yellow skin, without black spots.
Step 13
Peel the bananas and cut them into not too thick slices.
Step 14
Place the banana slices over the caramel in 2-3 layers.
Step 15
Now prepare the cream. You’ll need plain cream cheese (like mascarpone, Hochland, or similar). Optionally, you can add a little powdered sugar.
Step 16
Whip cold heavy cream with a mixer until stiff peaks form.
Step 17
Add the cream cheese and whip again until smooth. Don’t overbeat, or the mixture will separate.
Step 18
Transfer the cream into a piping bag fitted with a “closed star” tip.
Step 19
Pipe large cream rosettes over the banana layer. Refrigerate the banoffee pie for 1 hour.
Step 20
Before serving, remove the pastry ring and decorate the cake with banana slices and fresh mint. Enjoy!