If you loved the fully crusted cheesecake concept, wait until you see what happens when you apply it to banoffee pie. This version takes everything incredible about classic banoffee – bananas, salted caramel, whipped cream, chocolate – and completely encases it in buttery Digestive biscuit crust, top and bottom. Inside, you’ve got layers of whipped chocolate ganache, homemade salted caramel, fresh banana, and mountains of whipped cream. It’s a showstopper dessert that looks like it took way more skill than it actually did, and every slice reveals these gorgeous distinct layers!

Understanding Your Components

1. Double Biscuit Crust (Top and Bottom): This is what makes the pie “fully crusted” – you’re making both a base and a separate top disc, essentially sandwiching all that filling between two layers of buttery, crumbly Digestive biscuit crust. The base gets pressed firmly into a springform tin, while the top is formed separately on parchment paper so it can be lifted and placed on as a lid once the filling is assembled. Both need that classic “wet sand” texture – not too dry, not too greasy.
2. Whipped Chocolate Ganache: This isn’t your standard pourable ganache – it gets made, chilled completely until firm, then whipped with a hand mixer until light and mousse-like. The combination of milk and dark chocolate gives you sweetness balanced with depth, and whipping it transforms a dense ganache into something airy that pipes beautifully. The full chill time (5 hours minimum, overnight ideal) is non-negotiable – trying to whip warm or soft ganache just gives you a melty mess.
3. Salted Caramel: A proper from-scratch caramel made by cooking sugar to amber before carefully combining with warm cream and butter. This is a different process from a quick sauce – watching the sugar closely as it caramelizes and knowing when to pull it is key to getting that deep caramel flavor without bitterness. The salt and vanilla at the end round everything out and keep it from being one-note sweet.
4. Fresh Bananas and Whipped Cream: Sliced fresh bananas provide that essential banoffee flavor and a textural contrast to all the rich components around them. Freshly whipped cream (not stabilized or store-bought) creates soft, billowy layers throughout the pie – it’s whipped to stiff peaks so it holds its shape when layered and doesn’t deflate under the weight of the top crust.

Tips!

Watch Your Caramel Closely: Once the sugar starts turning amber, it moves fast. Have your warm cream ready to go so you can add it immediately. Swirl the pot rather than stirring, and use a wet pastry brush to knock down any sugar crystals forming on the sides.

Chill Ganache Fully Before Whipping: Don’t rush this step – the ganache needs to be completely set and firm (5 hours minimum, overnight is best) before you whip it. If it’s even slightly soft, whipping won’t give you that light, mousse-like texture; it’ll just stay dense and shiny.

Form the Top Crust Carefully: Since the top crust needs to be lifted and placed as a lid, make sure you press it firmly and evenly on the parchment paper before chilling. A crust that’s too thin or uneven will crack or break when you try to transfer it onto the assembled pie.

Slice Bananas Just Before Assembling: Bananas brown quickly once cut, so slice them right before you’re ready to layer them into the pie. If you need a bit of a buffer, toss the slices lightly in lemon juice to slow down browning.

Whip Cream to Stiff Peaks: You want the whipped cream firm enough to hold its shape and support the weight of the layers above it, especially the top crust. Soft peaks will deflate and make the pie unstable when sliced.

Layer With Care: Spread and pipe each layer evenly so when you slice into the finished pie, you get those clean, distinct bands of banana, caramel, ganache, and cream. Rushing this step leads to layers that blend together messily.

Full Chill Before Unmoulding: Give the assembled pie a full 4 hours minimum, ideally overnight, to set completely. This ensures all the layers firm up enough to hold together when you release the springform tin and slice.

Torch the Edges If Needed: If the pie is stubborn to unmould, a quick pass of a blow torch around the outside of the tin will loosen things up without melting your layers.

Storage and Reheating Guide

• Salted Caramel Storage: Store in an airtight container in the refrigerator for up to 3 weeks. Warm slightly before using if it’s too thick to drizzle.
• Whipped Ganache Storage: Best used immediately after whipping, but can be refrigerated for a few hours if needed – it may need a quick re-whip to restore its texture
• Fully Assembled Pie: Cover and refrigerate for up to 3 days. Note that banana slices will darken over time, so it’s best enjoyed within the first 1-2 days.
• Freezing: This pie doesn’t freeze well due to the fresh banana and whipped cream layers – best made and eaten within a few days

Make ahead tips:

• Caramel Days Ahead: Make the salted caramel sauce up to 3 weeks ahead and store refrigerated – it’s also incredible on ice cream, in coffee, or drizzled over other desserts
• Ganache Ahead: Make and chill the ganache up to 2 days ahead, then whip it fresh right before assembling the pie
• Crusts Ahead: Press and chill both the base and top crust up to 1 day ahead, keeping them covered in the fridge until you’re ready to assemble
• Build the Day Before: Assemble the entire pie the day before serving and let it set overnight – this actually makes for the cleanest slices and most set layers
• Slice Bananas Last: Save banana slicing for the final assembly step, right before layering, to keep them looking fresh and prevent browning

Ingredients

2-3 bananas, sliced

Biscuit Base:
750 g Digestive/Graham biscuits, crushed
270 g unsalted butter, melted

Whipped Chocolate Ganache:
100g milk chocolate
100g dark chocolate
300ml heavy cream

Salted Caramel:
200g white sugar
60ml water
300ml heavy cream
100g unsalted butter, cubed
7g sea salt
5ml vanilla extract

Whipped cream:
500ml heavy cream
50g sugar

Method – How to make Banoffee Pie

1. Whipped Chocolate Ganache: In a pot, heat up the cream until simmering. In a bowl, add in the milk and dark chocolate, and pour in the hot cream. Let the mixture sit for 5 minutes and then whisk well until the mixture is homogenous. Leave in the fridge to set for at least 5 hours or best overnight. Once completely set, use an hand-held mixer and whisk the ganache until it’s whipped.
2. Salted Caramel: warm up the cream in a microwave or pot. In a separate heavy duty pot, add the white sugar and water, stir until the mixture is combined. Turn the heat on to a medium and let the sugar mixture cook and turn amber. If there is hardened sugar on the sides of the pot, get a wet brush and carefully remove it from the sides. You can occasionally swirl but do not stir. Once the caramel has reached a nice amber colour, add in the warm cream and whisk well until combined. Add in the butter and whisk until melted and glossy. Stir in the sea salt and vanilla. Set aside until completely cooled.
3. Biscuit Top: Mix 250g of the Digestive/Graham biscuit crumbs with 90g of melted butter until it looks like wet sand. Place a piece of parchment paper on top of a chopping board and then place your cheesecake tin (without the tin base) onto the parchment paper and chopping board. Pour the biscuit mixture into the tin, spread and press down firmly until it forms a nice even round base. Carefully lift up the cheesecake tin to reveal the round pressed crust and place into the fridge to set.
4. Biscuit Base: Mix 500 g Digestive/Graham biscuits, crushed with 180 g unsalted butter, melted until it looks like wet sand. Press firmly into the base of a 23cm x 7cm springform tin. Chill while you make the filling.
5. Whipped Cream: In a bowl, add in the cream and sugar, and beat until stiff peak.
6. Assemble: add half the whipped cream into the bottom of the biscuit base and spread out evenly. Pipe the whipped chocolate ganache on top of the whipped cream and drizzle over with the salted caramel. Lay on the banana slices and top with the remaining whipped cream. Place the biscuit top over the whipped cream to close the pie and place the pie back into the fridge to set for at least 4 hours or overnight.
7. Place a chopping board/serving platter on top of the cheesecake and flip it upside down. Release the cheesecake from the springform tin. If you have difficulties unmoulding the pie, use a blow torch to lightly heat up the edges of the springform tin. Slice with a hot, clean knife between cuts for neat slices showing the caramel layer through the middle.