A decadent combination of banana, caramel and toffee bits comes together with a touch of bourbon in this English dessert, the Banoffee Caramel Banana Pie.
A dear friend, Lana of the blog Never Enough Thyme, is headed into back surgery and several of us from Progressive Eats wanted to lend a hand. Progressive Eats is a monthly blogger collaboration—each member chooses a theme and we create a dish we’d serve at a party. This month we’re visiting Lana’s blog to send her love and share recipes while she’s away.
For Lana I wanted something comforting with Southern roots, so I turned to a well-loved Southern Living recipe I’ve kept for years: a caramel-and-banana pie that’s been remembered by many as banoffee pie. It’s simple to assemble yet richly indulgent—layers of bananas, milk caramel (dulce de leche), and whipped cream finished with toffee bits and shaved chocolate.
During my years living in Raleigh, North Carolina, I collected that magazine each month and treasured the annual compilations. That volume contains this pie recipe, which was submitted long ago by Sherry Boger Phillips of Knoxville, Tennessee. We often served it at backyard barbecues, and it seemed the perfect choice for a summer treat and a virtual hug to a friend in the hospital.
I couldn’t resist giving the recipe my own twist: a splash of bourbon in the caramel. Bourbon’s caramel and vanilla notes pair beautifully with dulce de leche and banana, so I added three tablespoons for a warm, rounded flavor. I also like adding pecans to the graham-cracker crust for texture—an adaptation I first used in my French Silk Pie that I now reach for all the time.
The finished pie is a crowd-pleaser: a crisp graham crust (I often include chopped pecans), thinly sliced bananas, a layer of smooth baked condensed milk caramel infused with bourbon, and a cloud of sweetened whipped cream. A scatter of toffee bits and a few chocolate shavings give a pleasing crunch and contrast.
While Lana recovers, I’m sending this recipe and a slice of Southern comfort her way. If you’re visiting from her site—welcome. This Banoffee Caramel Banana Pie is easy to make and a perfect dessert for summer gatherings or anytime you want an elegant, nostalgic treat with a hint of bourbon.
More Bananas!
- Bananas Fosters Banana Bread
- Banana Cake with Salted Caramel Frosting
- Peanut Butter and Banana Bread
PIN IT! ‘Banoffee Caramel Banana Pie’
Banoffee Caramel Banana Pie
Barb
Pin Recipe
20
1 30
1 50
8 Servings
468 kcal
Ingredients
For the Caramel
- 14 oz can sweetened condensed milk
- 3 Tbsp bourbon
For the Pie
- 3 bananas
- 1 9-inch graham cracker crust
- 1 cup whipping cream
- ¼ cup powdered sugar
- 2 Tbsp toffee bits Heath Brickle Bits or similar
- 1 Tbsp shaved chocolate
Instructions
To Make the Caramel
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Mix the sweetened condensed milk with the bourbon and pour the mixture into an 8-inch pie plate. Cover the pie plate tightly with aluminum foil. Place the covered pie plate in a larger shallow pan and pour about 1/4-inch hot water into the pan. Bake at 425°F for 1 hour and 20 minutes or until the condensed milk is thick and caramel-colored, adding hot water to the pan as needed. Remove foil and set aside to cool.
To Make the Pie
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Cut bananas into thin slices (about 1/8-inch) and arrange them in the crust. Spread the cooled caramel over the bananas and let the pie cool at least 30 minutes.
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Beat the whipping cream until foamy, then gradually add powdered sugar and beat until firm peaks form. Spread the whipped cream over the caramel layer and sprinkle with toffee bits and chocolate shavings.
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Chill at least 3 hours or overnight before serving.
Nutrition
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