Taylor’s Elevated Take on Banoffee Pie
Intermediate Baker
One bite and you’ll wonder why Banoffee pies aren’t always made this way.
This version starts with a baked Biscoff cookie crust rather than graham crackers or digestives, which adds warm cinnamon-ginger spice and a gentle crunch that plays perfectly with anything caramel. The salted caramel brings a richer, deeper sweetness than traditional toffee — more buttery, more balanced, and just enough salt to keep every bite from feeling heavy. Then there are the caramelized bananas: when they hit the heat, their sugars form a thin, glossy glaze that gives the slightest crackle before breaking into a custardy center. The flavor intensifies into something warm, toasty, and caramel-forward — like the best version of a banana you’ve ever tasted.
Topped with soft whipped cream, all the layers come together into something comforting but unexpectedly refined — creamy, spiced, lightly crisp, warm, and silky all at once.
It’s not just a Banoffee pie anymore, it’s what Banoffee wants to be.
Makes one 9” tart/pie.
EQUIPMENT
- 9” tart pan
- Food processor or large freezer bag and rolling pin
- ~12” sheet of parchment paper
- Sheet pan
- Stand mixer with a whisk attachment or a hand mixer (this hand mixer has been a powerhouse for me, lasting a decade so far even with all its use)
CRUST INGREDIENTS
- 48 Biscoff cookies* (1 1/2 packages)
- 1 stick (1/2 cup) unsalted butter, melted
- 1 teaspoon cinnamon (preferably Ceylon for added depth)
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
PIE INGREDIENTS
- 1 1/4 cups salted caramel sauce, room temperature* (or if you’re looking to save some time, I like this brand)
- 3-4 large ripe-but-firm bananas sliced 1/2”thick (I used 3 but wish I used 4)
- 3 tablespoons butter
- 4 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups heavy whipping cream, chilled
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- Sprinkle of cinnamon (1/2-1 teaspoon) or chocolate shavings* for topping the pie (depending on flavor preference, but either are entirely optional)
INSTRUCTIONS
- Preheat your oven to 350 degrees and spray a traditional 9” tart pan with a neutral cooking spray such as Pam.
- Using a food processor or a large, gallon sized freezer bag and rolling pin, finely crumb the Biscoff cookies. No chunks should remain. Pulse or mix in the cinnamon, brown sugar, and pinch of salt.
- Add the melted butter to the food processor and pulse until fully combined, or uniformly mix into the cookie crumbs in the freezer bag. The mixture should resemble wet sand.
- Evenly and firmly press the cookie mixture into the base of the 9″ tart pan and up the sides. Strong emphasis on the firmly as you want the crust to be strong enough to be able to remove the pie from the tart pan without the crust crumbling.
- Put the tart pan on a sheet pan. Some butter may melt through the base of the pan and this will ensure the butter doesn’t burn to the bottom of your oven (smoky pie crust, anyone?).
- Place the pan in the preheated oven and bake for 13 minutes or until the crust looks slightly golden around the edges. Once done, remove from the oven and let cool to room temperature. About 30-45 minutes.
- While the crust is cooling, prepare the caramelized bananas. Slice the bananas into 1/2” rounds. You want them thick enough to hold their shape when caramelized.
- In a large, preferably nonstick, skillet, melt the butter over medium heat until foamy then stir in the brown sugar and pinch of salt. Cook for 1–2 minutes until it becomes a glossy, bubbling caramel.
- Add the banana slices in a single layer. Let them cook without moving them for 2–3 minutes, until the bottoms turn golden and caramelized.
- Use a thin spatula (or two forks) to flip each slice. Cook the second side for another 1–2 minutes, just until lightly caramelized. They should have a very thin, shiny crust but still feel soft in the center.
- Turn off the heat and add the vanilla, swirling the pan gently to coat the bananas. This helps coat the bananas with more sauce as well.
- Transfer the bananas to a plate or parchment in a single layer. Let them cool fully before pie assembly.
- While the bananas are cooling to room temperature and the crust is still cooling, prepare the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla.
- Using a stand mixer fitted with the whisk attachment or a hand mixer, begin mixing on medium speed until the cream starts to thicken. Turn the speed up to medium-high and continue whipping until you reach medium peaks*, stopping as soon as it looks fluffy and smooth.
- Now it’s time for pie assembly! In your cooled pie crust, spread the room temperature caramel evenly across the bottom of the pan. Using a thin spatula or a fork, carefully scoop the caramelized banana slices (they’re delicate since they softened when cooked) onto the salted caramel. You may need to overlap the bananas slightly to fit them in the pan (I prefer more bananas to get the extra flavor). Once the bananas are placed in the pan, scoop and evenly spread the whipped cream on top. Finish with a little sprinkle of cinnamon or shaved chocolate depending on your desired flavor profile. My preference is generally cinnamon as I love spices.
- Place the pie in the refrigerator to cool for at least 4 hours prior to serving. Once ready to serve, place the pan on top of a glass/cup and gently slide down the ring. Then slip the crust off the pan onto your desired cake plate or serving device.
- Enjoy!
*NOTE 1: While the link is a large box of Biscoff cookies, there are plenty of uses I will post here (such as pumpkin cheesecake and Biscoff cookie cake) that make for the most magical desserts. They’re also delicious to snack on. But if you’re looking for single packages, traditional grocery stores sell them in the cookie/cracker section.
*NOTE 2: If preparing the caramel from scratch using the recipe provided above, allow to cool to room temperature before assembling the pie. (I like to make it the day prior, chill overnight, and reheat for about 20 seconds in the microwave to soften just enough to spread.) Also feel free to use premade salted caramel sauce.
*NOTE 3: Rather than a long process of melting, cooling, and curling chocolate (this recipe is already long enough), I prefer to take a large bar of chocolate and shave it using a peeler (that one is hands down my favorite brand as it’s the sharpest I’ve tried). You can use any high quality bar, but I like to use the thick pound plus dark chocolate bar from Trader Joe’s and shave down the sides for curls. Some crumbles/shavings are fine as they add a little flare to the appearance. I recommend against Hershey’s chocolate bars as they have a low melting point and don’t curl.
*NOTE 4: Whipping the cream past medium peaks will make an uneven, almost chunky, texture and push it toward butter.
