This chocolate banoffee pie is a decadent twist on a classic. Imagine a buttery biscuit base topped with luscious layers of chocolate-flavored dulce de leche, ripe bananas, and a cloud of whipped cream. This pie is not just a dessert; it’s an experience that will leave you craving more!

A chocolate banoffee pie on a pink plate with a pink chiffon napkin

What is banoffee pie?

Banoffee pie is a classic English dessert that combines a buttery biscuit crust with layers of rich caramel toffee or dulce de leche, fresh sliced bananas, and a topping of whipped cream, often garnished with grated chocolate or cocoa powder. The name “banoffee” is a blend of “banana” and “toffee,” highlighting its primary ingredients.

Why you’ll love this recipe:

  • Decadent flavor combination – This recipe takes the classic banoffee pie to a whole new level by adding dark chocolate for extra flavor and decadence. The blend of chocolate dulce de leche and fresh bananas creates a symphony of flavors that balance the sweetness with a hint of bitterness, ensuring every bite is a delight.
  • Texture delight – The pie offers a variety of textures that make it incredibly satisfying to eat. The crunchy biscuit crust, smooth and gooey chocolate caramel, soft banana slices, and fluffy whipped cream come together to create a multi-layered dessert experience.
  • Impressive yet easy to make – Despite its luxurious taste and appearance, this pie is super easy to prepare. With simple steps and easily accessible ingredients, you can create a show-stopping dessert that will impress your friends and family without any fuss.
A chocolate banoffee pie surrounded by a banana, graham crackers, dark chocolate in a bowl and a pink napkin.

Ingredients you’ll need:

  • Honey graham crackers – Provide a sweet, slightly nutty flavor and structure for the crust.
  • Melted butter – Helps the graham cracker crumbs stick together to form the crust and adds a rich buttery flavor.
  • Dark chocolate – Adds depth and a layer of bittersweet flavor that contrasts nicely with the sweetness of the dulce de leche and bananas.
  • Dulce de Leche: This milk-based caramel is a key component of this banoffee pie. Its caramel flavor pairs perfectly with the bananas, adding a luscious, gooey texture to the pie.
  • Bananas – Another key component. It provides a fresh and fruity sweetness that balances the rich and creamy elements of the pie.
  • Whipping cream – Adds a light, airy texture and a mild, creamy flavor that balances the richness of the dulce de leche and dark chocolate.
  • Instant vanilla pudding powder – Used to stabilize, sweeten, and add a vanilla custard flavor to the whipped cream.
  • Chocolate shavings or cocoa powder – The finishing touch for the pie and used for more chocolate flavor.

How to make chocolate banoffee pie:

(The full written and printable recipe is further below.)

process images of how to make chocolate banoffee pie
  1. In a medium bowl, mix together the honey graham cracker crumbs and melted butter. Firmly press the mixture into the bottom and 1″ up the sides of a 9″ springform pan. Bake at 350F for 10 minutes, then set aside to cool.
  2. Melt the chocolate in the microwave. Add the dulce de leche and whisk together until combined and smooth. Pour over the bottom of the crust. Cover and place in the fridge for 1-2 hours or overnight to set.
  3. Slice the bananas and arrange in concentric circles over top of the filling, overlapping slightly.
  4. Beat the whipping cream and instant vanilla pudding powder until stiff peaks form. Spread the whipped cream on top of the bananas. Serve immediately or cover and place back in the fridge until ready to serve.

Variations:

  • Crust – Regular graham cracker crumbs mixed with 2 tablespoons of sugar or Oreo cookie crumbs can also be used for the crust.
  • Dark chocolate – Can be replaced with semi-sweet or milk chocolate for a less intense chocolate flavor.
  • Whipped cream topping – If you don’t have pudding powder you can use powdered sugar with 1/2 teaspoon of vanilla instead. You can also add 2 tablespoons of cocoa powder to make chocolate whipped cream.
  • Chopped nuts or toffee bites – For added crunch and texture instead of chocolate shavings and cocoa powder.
a chocolate banoffee pie cut open to show what's inside

FAQ:

How to pronounce banoffee pie:

It’s pronounced “ban-OF-fee pi” with an emphasis on the 2nd syllable.

Can I use store-bought caramel instead of dulce de leche?

No, store-bought caramel is not thick enough for this recipe. It’s best to use dulce de leche as instructed.

Does banoffee pie have coffee in it?

No, traditional banoffee pie does not have coffee in it, but I have seen variations with coffee in it as a twist and it’s great served with coffee.

How long does banoffee pie keep?

It can keep up to 3 days covered and stored in the fridge.

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Chocolate Banoffee Pie

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 8-10 slices
  • Category: dessert
  • Method: bake
  • Cuisine: British

Description

This chocolate banoffee pie is a decadent twist on a classic. Imagine a buttery biscuit base topped with luscious layers of chocolate-flavored dulce de leche, ripe bananas, and a cloud of whipped cream.


Ingredients

  • 2 cups (260g) honey graham cracker crumbs
  • 1/2 cup (114g) unsalted butter, melted
  • 100g dark chocolate, finely chopped
  • 114oz can dulce de leche
  • 3 bananas, sliced
  • 1 cup (250ml) whipping cream
  • 2 tbsp instant vanilla pudding powder (or powdered sugar)
  • 1/2 tsp vanilla extract (if using powdered sugar)
  • chocolate shavings or cocoa powder for topping

Instructions

  1. Preheat oven to 350F and set aside a 9″ springform pan,
  2. In a medium bowl, mix together the honey graham cracker crumbs and melted butter. Firmly press the mixture into the bottom and 1″ up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.
  3. Place the chocolate in a medium-sized microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals at 50% power, stirring in between until completely melted. Add the dulce de leche and whisk together until combined and smooth. Pour over the bottom of the crust.
  4. Cover and place in the fridge for 1-2 hours or overnight to set.
  5. Slice the bananas and arrange in concentric circles over top of the filling, overlapping slightly.
  6. Beat the whipping cream and instant vanilla pudding powder until stiff peaks form. Spread the whipped cream on top of the bananas.
  7. Top with chocolate shavings or dust with cocoa powder if serving immediately or cover and place back in the fridge until ready to serve.

Notes

Leftovers can be covered and stored in the fridge for 2-3 days. Once the pie has been cut, expect some movement from the filling. It will look messy, but will still be delicious.