This Creamy Banoffee Pie is absolutely epic. It is what dreams are made of, with large quantities of fresh banana slices, irresistible caramel and coffee whipped cream. It may look fancy and complicated, but it is so simple to make. You’ll be wowing everyone in no time with this irresistible dessert.
Why not start blogging again with a big splash!? I have been holding on to this dessert a lot longer that I wanted to. I originally made this back in 2021 and instantly fell in love. It is one of my top 10 favorite desserts. I just never got to share it before we moved.
You’re going to absolutely love this Creamy Banoffee Pie. It’s easier than it may look to make. If you really want to make it easier for yourself, skip the homemade caramel sauce and use store bought. Whatever floats your boat! This dessert will become your go-to pick when you need to make something, whether it be a special occasion, or the fact that it’s Friday!
What you’ll need for the Creamy Banoffee Pie
- graham cracker crumbs
- granulated sugar
- ripe bananas that are still slightly firm
- heavy cream
- coffee grounds
- caramel, homemade or store bought
Let’s make it!
Start with your graham cracker crust. You can either use graham cracker crumbs, or crush your own from crackers. Grab a tart pan with a removable bottom (or a pie plate will do in a pinch) and whisk together the graham cracker crumbs, cinnamon and sugar. Then, mix in the melted butter. Press the mixture evenly around the dish, making sure to press it up the sides too. Place in the fridge while you make the rest.
Heat the heavy cream, or whipping cream, to barely a simmer on the stove in a small saucepan. Whisk in the coffee and sugar. Let steep for 5 minutes, then strain through cheesecloth to remove the coffee grounds. Chill before whipping. Sometimes I’ll pop it in the freezer to speed up the cooling process. If you’re making your own caramel sauce, now is the time!
Once the heavy cream/coffee mixture has cooled, whip until soft peaks form.
Time to assemble!
Grab your crust out of the fridge. Pour, then spread a nice amount of caramel over the crust. Slice your bananas and spread evenly over the caramel in the crust. Then, plop your beautiful coffee whipped cream over the bananas. Drizzle with some more caramel sauce. If you want the extra touch, grab a small shredder or zester and shred some chocolate over the top. Very carefully remove the tart from the pan, then devour!
See? I told you it was easier than it looks! The perfect dessert for any time of the year.
Notes & tidbits
If you don’t have a tart pan with a removable bottom, don’t sweat it. You can use a pie plate, you just won’t be able to take the tart out of the dish. Just slice and serve directly from the pie plate.
Store bought caramel isn’t a deal breaker, but it is well worth the effort. The taste is a million times better. Plus, who doesn’t want to have leftover caramel in their fridge?
For the graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- 6 Tablespoons salted butter, melted
For the coffee whipped cream
- 2 cups heavy cream
- 3 Tablespoons coffee grounds
- 2 Tablespoons granulated sugar
- 3 ripe bananas that are still slightly firm
- 1/2 cup caramel sauce, homemade or store bought
- chocolate shavings (optional)
- To make the graham cracker crust, have ready an 8-inch tart pan with a removable bottom. In the pan, whisk together the graham cracker crumbs, cinnamon and sugar until combined. Then, with a fork, stir in the melted butter until combined. Press the graham cracker mixture evenly in the pan and up the sides. Use the back of a spoon or the bottom of a small glass. Place in the refrigerator until ready to use.
- To make the coffee whipped cream, place the heavy cream in a small saucepan over low heat. Bring to barely a simmer. Whisk in the sugar and coffee grounds and remove from the heat. Let steep for 5 minutes, then strain through cheesecloth to remove the coffee grounds into a small bowl. Place in the refrigerator until chilled, or place in the freezer to speed up the process.
- Once the heavy cream mixture has cooled, place in the bowl of a stand mixer fitted with the whisk attachment, or use a handheld mixer. Whip until soft peaks form on medium-high speed, about 5 minutes.
- To assemble, pull the graham cracker crust from the fridge. Drizzle 1/4 cup of caramel over the crust and spread evenly over the bottom. Then, slice the bananas into about 1/2 inch slices and place evenly over the caramel. You will have more than one layer. Dollop the coffee whipped cream over the bananas. Drizzle with caramel, and sprinkle chocolate shavings over the top, if using. Very carefully remove the tart from the pan and place on a serving dish. Slice and serve! Refrigerate any leftovers.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 451
Nutritional information is only an estimate.