Mary Berry’s Banoffee Pie – Easy, No-Bake & Absolutely Delicious
Prep Time: 30 minutes
Chill Time: 2 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!
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.