Mary Berry’s Banoffee Pie – A No Bake Classic You’ll Love

If you love a no bake dessert, you’ve got to try this classic Banoffee Pie. It’s rich, creamy, and surprisingly easy to make. This is my favourite recipe from Mary Berry—simple, indulgent, and perfect for making ahead. With a buttery biscuit base, gooey caramel, ripe bananas, whipped cream and chocolate on top—it’s a crowd-pleaser every time. I’ve made it gluten-free here using shortbread cookies, but any biscuit will work. If you enjoy this, you might also like my No Bake Cheesecake with Passionfruit Topping—another nostalgic dessert that’s great for summer.

Mary Berry’s Banoffee Pie – Easy, No-Bake & Absolutely Delicious

Prep Time: 30 minutes mins

Chill Time: 2 hours hours

Servings: 12 servings

This no-bake Banoffee Pie is a total crowd-pleaser. With a buttery biscuit base, rich caramel filling, sliced bananas, whipped cream, and chocolate—this Mary Berry recipe is simple, indulgent, and perfect for making ahead. Easily made Gluten-Free!

Print Recipe

Ingredients

 

Base

• 180 gram packet cookies I use shortbread
• 75 grams melted butter

Caramel

• 75 grams butter
• 75 grams light brown sugar or muscovado sugar
• 1 tin sweetened condensed milk 395g
• 1 teaspoon vanilla essence
• Bananas
• 300 mils cream
• Chocolate grated, melted or light dusting of cocoa powder

Instructions

 

🥄 Prepare the Tin

• Lightly grease a tart tin or springform pan and line the base with baking paper. A larger tin gives you thinner layers and a better balance between crust, caramel, and topping. (10-inch tart tin or springform pan works well)

🍪 Make the Base

• Crush your cookies into fine crumbs, then stir in melted butter until the mixture resembles wet sand.
• Press the crumbs into the base of your prepared tin and chill while you make the caramel.

🍯 Make the Caramel

• Melt butter and brown sugar together in a small saucepan over low heat.
• Stir in the condensed milk and continue to stir until the mixture comes to a gentle boil.
• Simmer for three minutes, stirring constantly, until it thickens slightly and pulls away from the sides of the pan.
• Remove from the heat and stir in vanilla essence. Pour the caramel over the base and refrigerate to set (at least 1 hour).

🍶 Whip the Cream

• While the caramel is chilling, whip cream in a chilled bowl until soft peaks form.

🍌 Slice the Bananas

• Just before assembling, slice ripe but firm bananas. Avoid slicing too early or they may brown.

🍰 Assemble the Pie

• Layer banana slices over the set caramel.
• Spread the whipped cream over the bananas, making sure to cover them fully to prevent browning.
• Top with grated chocolate, the chocolate bar "flake", drizzled melted chocolate, or a dusting of cocoa.

❄️ Chill and Serve

• Chill the pie for at least an hour to firm up before slicing.
• Serve straight from the fridge. It keeps well and tastes even better the next day.

Video

Notes

• Make it gluten-free: Use gluten-free shortbread or any gluten-free cookie you like for the base.
• Don’t slice bananas too early: Only slice the bananas when you’re ready to assemble the pie to prevent browning.
• Cover bananas fully: Be sure to spread the whipped cream all the way to the edges — because the bananas are fully covered, they won’t brown, even after several days.
• Topping ideas: Grated Flake chocolate is my favourite, but melted chocolate or a light dusting of cocoa powder also work beautifully.
• Make-ahead: This pie is perfect for making ahead. It keeps well in the fridge for up to 5–6 days.