Jamie Oliver Banoffee Pie Recipe

The first time I made this Jamie Oliver Banoffee Pie, I wasn’t expecting much. I mean, bananas and caramel, Obvious combo. But then you take that first bite and it’s—something else. Silky whipped cream that barely holds itself up. Sweet, nearly-melting banana slices. A graham cracker crust with that perfect, gritty crunch. It’s indulgent without being fussy. Like it knows it’s a dessert, not a showpiece. Inspired by Jamie Oliver.

Ingredients Needed

For the crust:

• 1 and 1/2 cups graham cracker crumbs (around 12 crackers if you’re smashing by hand)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the gooey middle:

• 1 and 1/4 cups dulce de leche (use a spoon, not a measuring cup—you’ll want to lick it anyway)
• 2 large bananas, ripe but not mushy, sliced thin

For the top layer that makes it all feel a bit cloud-like:

• 2 cups cold heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract (the real kind if you can swing it)

Optional—but recommended:

• Chocolate curls (scraped with a knife from a good dark bar)
• A few crushed nuts, if you like a little bite Toffee bits, just because

How To Make Jamie Oliver Banoffee Pie Recipe

1. Just before serving, scatter your toppings. Chocolate. Nuts. Toffee. Go wild. Or don’t. It’s yours.
2. Start with the crust. Preheat the oven to 350°F. Smash the crackers to oblivion. I used a rolling pin and some pent-up frustration. You want them dusty, fine, but still with a bit of texture. Mix the crumbs with sugar and melted butter until it feels like damp beach sand. Not too wet. Not too dry. Press it into a 9-inch pie dish. Use your fingers if you want to feel it. A spoon if you’re tidy.
3. Bake it for 15 minutes. The smell—nutty, toasted sugar—will tell you it’s ready. Let it cool. Sit down. Have some tea.
4. Meanwhile, whip the cream. Cold cream, cold bowl. It matters. Beat it with the sugar and vanilla until it forms soft peaks. Not stiff. Not soupy. Somewhere in the middle, where it waves just a bit when you lift the whisk.
5. Once the crust is cool, spoon in the dulce de leche. Be generous. Spread it thick. Add your banana slices. One layer? Two? Depends on your mood. I did two because… well, why not.
6. Spoon on the whipped cream like a lazy snowdrift. Smooth it if you want. Or leave it messy. Chill for at least two hours. You’ll want to dive in, but don’t. Trust me. It needs the time.

Why I Love This Recipe

I made it on a grey Saturday. You know the kind. I didn’t have big plans. Just needed something sweet and a little nostalgic. It reminds me of childhood, even though no one in my family ever made banoffee pie. Maybe it’s the bananas. Maybe it’s the way the caramel feels like comfort. Either way, it’s become a regular now. Especially when I want something that feels like a hug.

Recipe Tips

• If your graham crackers are too chunky, the crust gets weird.
• Use bananas that are yellow with a few brown spots—flavor matters.
• Don’t skip chilling. The whole thing needs to settle, like a good stew. For something fun, add espresso powder to the cream. Game-changer.
• Wanna go over-the-top? Drizzle dark chocolate on top and add sea salt. Just a pinch.

How To Store This Jamie Oliver Banoffee Pie Recipe

• At Room Temperature: Not long. Maybe an hour max if it’s not hot out. Any longer and you’re tempting fate.
• In the Fridge: Cover with cling film or foil. Keeps for about five days, though the bananas might start looking tired by day three.
• In the Freezer: You can freeze it, sure. Wrap it tightly. Lasts about three months. Just don’t expect it to be quite as dreamy once thawed.
• Reheating: Nope. Cold pie is the move. Just pull it from the fridge, slice, and enjoy.

Let’s Answer a Few Questions!

Can I just use store-bought caramel?
Yep. If it’s thick and sticky, go for it. No shame in shortcuts.

How do I stop the bananas from going all brown and sad?
Cover them with cream quickly. Keep the pie chilled. Eat sooner rather than later.

Can I make this the night before?
Absolutely. In fact, it’s better. Everything settles and the flavors deepen.

Can I try a different crust?
Sure. Chocolate cookie crumbs are insane in this. Or even a digestive biscuit base.

Nutrition Facts (per slice, roughly)

• Calories: 468 Carbs: 50g
• Protein: 4.9g
• Fat: 29g
• Sugar: 40g
• Fibre: 1.5g
• Sodium: 214mg

Try More Recipe:

• Jamie Oliver Banana Muffin Recipe
• Jamie Oliver Chocolate Chip Muffins
• Jamie Oliver Lemon Curd Muffins