Deep Dish Banoffee Pie

by Kate on April 21, 2014

Deep Dish Banoffee Pie -

Once in a blue moon, I forget things. Forget that I put a load of laundry in the washer only to discover a load of wet clothes still waiting to be dried the next morning. Forget to pack my lunch for work until I’m rushing out the door thinking I’m all ready to go. Sometimes I forget that I made something delicious for you like this Deep Dish Banoffee Pie. Crazily enough, I forgot about it for probably a whole year!

As I was tidying up a few files on my computer this weekend, I came across a file. I’m pretty meticulous about my organization, especially of my pictures. However, I came across a file that was simply numbers correlating to a date from the spring of 2013. Lo and behold, I’d forgotten to label this deep dish banoffee pie as such and it disappeared into my picture folder until now.

Deep Dish Banoffee Pie - FoodBabbles.comThis banoffee pie is truly something special, a pie definitely not to be forgotten. I came across it on Sprinkle Bakes which is one of my all-time favorite websites EVER! I’m sure you’re familiar but if you aren’t you need to become familiar. You’ll fall in love. I adore each creation but this banoffee pie popped out immediately because it had a presence. It’s tall and gorgeous, not to be ignored. My favorite part of her pie was the graham cracker crust scattered with chocolate sprinkles. Ahh!! Love.

I knew I needed this pie in my life if for no reason other than that crust. I changed the buttery toffee filling a bit. Once that smooth, thick toffee is ready it’s poured over ripe bananas then topped with fluffy clouds of whipped cream and more sprinkles. What’s not to love about this pie? I know you’ll just love it.

Deep Dish Banoffee Pie -



One Year Ago: 4 Cheese Italian Caprese Grilled Cheese

Two Years Ago: Salted Brown Butter Butterscotch Chocolate Chip Cookies

Three Years Ago: Lemon Mini Muffins with Lime Scented Sugar

Deep Dish Banoffee Pie

1 hour, 20 minutes

Yield: 10-12 servings

Deep Dish Banoffee Pie

Smooth, thick toffee covers ripe bananas in a graham cracker crust topped with billowy piles of whipped cream and more bananas.


  • 2 cups fine graham cracker crumbs
  • 1/2 cup chocolate sprinkles
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • Filling:
  • 4 bananas
  • 2 tablespoons lemon juice
  • 2 (14 oz) cans sweetened condensed milk
  • 8 tablespoons butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup golden syrup
  • For Topping:
  • 1 1/3 cup heavy cream
  • 1/4 cup granulated sugar
  • more chocolate sprinkles for garnish


  1. In a medium bowl, whisk together graham cracker crumbs, sprinkles, salt and sugar until well combined. Drizzled the cooled melted butter over the graham cracker mixture and combine until evenly moistened. Press the crumb mixture firmly over the bottom and up the sides of a 9-inch springform pan. Refrigerate.
  2. Slice 2 bananas then toss gently with 1 tablespoon lemon juice to prevent browning. Arrange the slices over the bottom of the graham crust then return the pan to the refrigerator.
  3. In a medium pan, combine sweetened condensed milk, butter, brown sugar, heavy cream and golden syrup. Stir constantly over medium heat for approximately 15-20 minutes until smooth and a deep caramel color being careful not to overcook or burn the toffee. Set aside and cool a bit until the toffee is warm but no longer very hot.
  4. Pour toffee over bananas in graham cracker base and refrigerate overnight.
  5. Slice remaining 2 bananas and toss with remaining tablespoon of lemon juice.
  6. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream until it begins to thicken. Slowly and steadily add granulated sugar with mixer running and continue whipped the cream until desired whipped cream consistency.
  7. Top cake with some of the banana slices, a layer of whipped cream, more bananas then more whipped cream until cake is covered in bananas and whipped cream. Sprinkle with chocolate sprinkles.


**Time does not include overnight chill time.

Adapted from Sprinkle Bakes

{ 7 comments… read them below or add one }

Kristen April 21, 2014 at 9:09 am

I definitely love the sprinkles in the crust. Though I am thinking there isn’t much NOT to love about this pie. That filling sounds absolutely amazing!

I have started an entire file “things that I have not yet posted.” It goes back a couple of years, but not all of the pics are post worthy, so they have to be remade. I understand about forgetting to post, though.


magda April 23, 2014 at 4:56 am

Is it possible to substitute the golden syrup with anything else?


Kate April 23, 2014 at 3:22 pm

You can substitute light Karo syrup for the golden syrup. Hope you enjoy it!


Terra April 26, 2014 at 7:40 pm

Oh my goodness I want this so bad. With my new diet restrictions, I have been trying to figure out how I could make it with minimal sugar. Let’s be real, less sugar on this beauty is just silly……so I will just enjoy your images!!! I first learned about banoffee pie from Donal Skeehan a Irish blogger, and tv personality. Your pie looks amazing! Hugs, Terra


Kate April 28, 2014 at 7:30 pm

Thank you for all your kind words!! Wish I could make this for you in a way that would work for you 🙁 It’s pretty much all sugar. So sorry!


Amallia @DesireToEat May 24, 2014 at 6:50 am

I love you pie, look so yummy and I love banana. Great recipe!


Kate May 24, 2014 at 12:11 pm

Thanks Amallia!


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