Caramel Banana Pie (a.k.a Easy Banoffee Pie)

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This caramel banana pie is a Southern take on the classic banoffee pie, but instead, I’m pairing fresh banana with dulce de leche for a deliciously decadent and creamy caramel-flavored pie.

Fork breaking off a piece of easy banoffee pie.

This caramel banana pie recipe is my Southern version of a traditional banoffee pie. There is just one ingredient different, but the decadence and texture are very much the same.

So, what’s the difference between caramel banana pie and banoffee pie? Well, firstly, banoffee pie came from England and is a traditional British dessert that is prepared with bananas, cream, and toffee. However, in our Southern version, we are using caramel. I could honestly write sonnets about the quality and richness of dulce de leche, but moving on…

There’s another big difference between these two pies. Caramel banana pie is SUPER easy to make compared to traditional versions but every bit as decadent and rich. What’s even better is that this recipe takes less than five minutes to put together, rather than the hour+ of prep time most recipes call for.

I bet you’re interested in giving this recipe a go now, right? Well, lucky for you, you just need 4 ingredients to get going: ripe bananas, dulce de leche (homemade or canned), a store-bought graham cracker pie crust, and some whipped cream. Combined, these ingredients make the most delicious caramel banana pie.

Ingredients for caramel banana pie a.k.a easy banoffee pie.

Recipe Ingredients

  • Bananas
  • A graham cracker crust
  • Whipped cream
  • Dulce de leche

How to Make Caramel Banana Pie

Pie crust.

First, grab your pie crust.

Dollop caramel into pie crust.

Then open the caramel sauce and spread it into the pie crust.

Caramel spread in pie crust.

It should look like this.

Ain’t that purty?

Cover pie and refrigerate.

 Cover and refrigerate for at least an hour or until it is somewhat firm.

Slice pie into 8 slices.

Note: Most banoffee pie recipes call for topping your pie with a sliced banana and whipped cream at this point. But unless you have enough people to eat that pie in one sitting, I suggest cutting the bananas and topping each individual slice just before serving to keep the pie fresh longer.

Sliced banana added to each slice of pie.

When ready to serve, slice bananas and add a few slices to each pie slice.

This is a great job for little helpers.

Add dollop of whipped cream to each pie slice.

Then add a dollop of whipped cream on top of the sliced banana.

A slice of caramel banana pie.

Now grab a slice of caramel banana pie…

Slice of caramel banana pie.

 And step away from life for a moment to take a bite of decadence.

Slice of caramel banana pie.

Caramel banana cream pie or Southern Plate’s version of a banoffee pie recipe. Call it what you want, I call it delicious!


Store leftovers, covered, in the fridge for up to 3 days. Simply top with the banana slices and whipping cream when you’re ready to serve.

Recipe Notes

  • Ripe bananas are best for the topping.
  • Instead of using canned whipped topping, check out my recipe for homemade whipped cream.

Recipe FAQs

What is dulce de leche?

Dulce de leche is caramel made from sweetened condensed milk. It gives this recipe a caramelly toffee-like taste.

Can I make homemade dulce de leche for this caramel banana pie?

Yes. Most people start with sweetened condensed milk and make it into homemade caramel themselves by putting it in a water bath. Follow these directions or here’s my recipe.

  • Preheat the oven to 425. 
  • Place sweetened condensed milk in an oven-safe deep-dish pie plate or the equivalent.
  • Cover with tin foil.
  • Place in a larger pan where you add water to create a water bath around the deep dish pie pan of sweetened condensed milk.
  • Bake in the oven for  1-2 hours. The longer you bake the darker the caramel-like dulce de leche will be.

For a salted caramel sauce, simply stir in a pinch of sea salt before baking.

Where can I find dulce de leche?

To find this lovely caramel sauce concoction for the caramel banana pie you may have to look at a grocery store or two. Most stores have it with their Mexican foods, right next to the sweetened condensed milk that cost as much as $1 less than the same stuff on the baking aisle. Some stores (like my local Kroger) actually have it right next to the sweetened condensed milk on the baking aisle. Either way, be on the lookout for this because it is well worth the trouble.

How do you serve banoffee/caramel banana pie?

To put the banana in caramel banana pie, you want to serve your pie with fresh banana slices. Then I add whipped cream for a banana cream pie, but you can just as easily swap it for a scoop of vanilla ice cream.

Add some chocolate shavings to the top of each banana caramel pie slice for a little extra decadence. Other topping options include shredded coconut and chopped pecans.

You may also like these delectable pie recipes:

Frozen Turtle Pie

Strawberry Cream Pie

Triple Chocolate Brownie Pie

Mint Oreo Ice Cream Pie

Fried Chocolate Pies

Caramel banana pie.

Caramel Banana Pie

This caramel banana pie is a Southern take on the classic banoffee pie, but instead, I'm pairing fresh banana with dulce de leche for a deliciously creamy caramel-flavored pie.
Prep Time: 5 minutes
Chilling Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: banana, caramel, pie
Servings: 4
Calories: 519kcal


  • 2 12-ounce cans dulce de leche
  • 1 regular-sized graham cracker crust
  • fresh bananas
  • whipped topping


  • Open dulce de leche cans and spread caramel into the bottom of the pie crust in a pie dish. Cover and refrigerate for at least an hour.
    2 12-ounce cans dulce de leche, 1 regular-sized graham cracker crust
  • Cut into slices and top each slice with sliced banana and whipped cream just before serving. Store leftovers in the refrigerator.
    fresh bananas, whipped topping



Calories: 519kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. There was a cafe in Paris Texas that did a great version of this. But they used a pastry pie crust and layered the bananas under the warm caramel. The heat in the caramel cooked the bananas just enough to bring out their wonderful taste.

  2. If you’re going to make a classic recipe pie, then do it properly. These “cooks cheats” are all very well, but they won’t taste like the real thing.

    Take a look at Banoffee Pie on Wikipedia. You’ll see that the base proposed in this recipe is incorrect. (Gee, how difficult is it to crumble a few biscuits and mix in melted butter?) And the inventor will be spinning in his grave at the idea of aerosol foam cream (see his comments on this).

    Call this a Toffee Banana Pie by all means. It probably tastes just fine. But one thing it ain’t is a Banoffee Pie.

  3. I made 2 of these pies right after I saw the recipe. They are soooooooooooooo good but very very very rich so cut small slices and come back for more later 😉

  4. I used to make this caramel pie all the time until I got scared of the method of boiling the cans of condensed milk. The only difference is the way I assembled the pie. I sliced the bananas and placed them on the graham cracker crust, then spooned the caramel mixture over the bananas, and topped it with the whipped topping. I used onLy one can of the caramel mixture. Very good!!!

  5. Absolutely scrumpdeedelicious!….and if y’all don’t have any bananas today ( singing an oldie…Yes, we have no bananas!) well, Do try strawberries Yummy, too!

  6. So glad you have this recipe!! was looking for a good recipe because I’ve heard its so good and I came across this page on a google search!! Definitely going to the store to make some tonight! Thanks!

  7. Christy, I have a question about the carmel. I made this pie last night and when I spread the carmel into the graham crust, the crust just fell apart on me. Cracked and crumbled. Should I open the cans and maybe warm them in a hot water bath so the carmel is softer?

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