Banoffee Pie

Banoffee Pie

3 Reviews
From: EatingWell Magazine March/April 2013

Love bananas, toffee and whipped cream? Then you've got to try this healthy Banoffee Pie recipe—a healthier version of one of Great Britain's sweetest desserts. It is made with layers of toffee, bananas and whipped cream. Our healthier Banoffee Pie recipe has half the calories, over 65 percent less saturated fat and 40 percent less sugar than the original—but all of the amazing flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Crust
  • 1 cup graham cracker crumbs (see Tip)
  • 3 tablespoons butter, melted
  • Filling
  • 1 14-ounce can nonfat sweetened condensed milk
  • Pinch of salt
  • 4 medium ripe but firm bananas, sliced, divided
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. To prepare crust: Preheat oven to 350 °F. Coat a 9-inch tart pan (with removable bottom) with cooking spray.
  2. Blend graham cracker crumbs and butter in a medium bowl with your fingers until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
  3. To prepare filling: Increase oven temperature to 425 °. Put a kettle of water on to boil.
  4. Pour condensed milk into a glass or ceramic pie pan. Stir in salt. Tightly cover the pan with foil and place in a large roasting pan. Carefully pour 1 inch of boiling water into the roasting pan and place in the oven. Bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. Check about halfway through and add more boiling water if the level is low.
  5. Reserve 2 tablespoons of the condensed-milk toffee in a small bowl. While it's still warm, dollop the remaining toffee onto the crust (it will be sticky and a little lumpy); gently spread to cover the bottom. Cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour. (If making ahead, after 1 hour loosely cover and refrigerate for up to 1 day.)
  6. Remove the pie from the refrigerator and arrange 3 of the sliced bananas over the toffee.
  7. Beat cream in a bowl with an electric mixer on medium speed until soft peaks form. Add vanilla; beat until stiff. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Garnish with the remaining banana. Stir 1 teaspoon water into the reserved toffee until smooth and drizzle over the pie. Remove the pan sides before cutting. Serve immediately.
  • Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day. Finish Steps 6-7 just before serving.
  • Equipment: 9-inch tart pan with removable bottom
  • To make graham cracker crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need 6 to 7 whole graham crackers, depending on brand, to make 1 cup of crumbs.)

Nutrition information

  • Serving size: 1 slice
  • Per serving: 338 calories; 11 g fat(6 g sat); 2 g fiber; 54 g carbohydrates; 6 g protein; 30 mcg folate; 38 mg cholesterol; 41 g sugars; 29 g added sugars; 519 IU vitamin A; 5 mg vitamin C; 151 mg calcium; 1 mg iron; 133 mg sodium; 716 mg potassium
  • Nutrition Bonus: Potassium (21% daily value)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 1/2 starch, 2 other carbohydrates, 1 fruit, 1 fat

Reviews 3

October 06, 2013
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By: lisalanka1
Delicious! Received RAVE reviews! Fantastic pie! I made this for a neighborhood gathering, and there wasn't a crumb left over. Even the men gave it fantastic reviews! The toffee looks strange when it comes out of the oven (more like a custard consistency), but I stirred it, put it in the fridge, then completed the pie and it wasn't an issue. I used a 9 cheesecake mold/pan, and changed up the recipe slightly. Used 1 1/2 cans FAT-FREE sweetened condensed milk in the pie, (took the leftover and mixed it with coconut, chocolate chips and corn flakes for the kids ----yummy!), used 4 cups graham crackers with 4 TB Butter instead. It came out more like a pie than a tart, but was better for me because it actually served 20! Huge hit! Will definitely make it again! Pros: Easy to make, looks fantastic! Cons: Toffee looks weird after baking, but comes together in the pie nicely
May 10, 2013
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By: EatingWell User
A quick and easy pie to bake and construct. It does not hold up well at room temperature for very long although it's so tasty that this may not be an issue. To the previous reviewer you can buy dulce de leche already canned (e.g. Eagle Brand) or I cook the condensed milk in the can in a pressure cooker for about 15 minutes. Cool down time is substantial because the can will stay pressurized even after the cooker has cooled. I'll generally cook it then leave it overnight before opening it the next day and assemble about an hour before serving to let it sit in the fridge before adding the whip creme. It will soften up after it's been served if it sits a while. Pros: Quick and easy to make Cons: Very temperature sensitive after serving
April 07, 2013
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By: EatingWell User
Didn't Work for Me I was suspicious of the long baking time for the condensed milk, and with just reason. I checked it after an hour and the pan was dry, so I added more water. The milk was caramel colored after 75 min, but a pudding type consistency. Perhaps I should have cooked longer or burned it? Either way, the toffee wouldn't spread in the crust and I needed to throw the dish out. Disappointing! I'm anxious to see if other people had better results. Pros: Looks good in photo Cons: Lengthy with poor results