Chocolate Banoffee Pie – Tempting Banana-Chocolate Symphony

I love the multicultural nature of our Thanksgiving. This year, I decided to do a take on a British-inspired, gluten-free dessert – Chocolate Banoffee Pie – – one of the most favorite chocolate cakes.

Banoffee, sometimes written as “banoffi,” is a mix of “banana,” “toffee,” and “coffee.” A traditional banoffee pie recipe is made of a crushed biscuit base, a layer of caramel, bananas, and a whipped cream topping. Whipped cream, in my experience, does not make for a particularly portable dessert, and since I had to transport my pie across London, it didn’t seem like a good option. So replaced the cream with a decadent chocolate ganache.

A slice of traditional banoffee pie on table
Traditional banoffee pie

I know – chocolate, cream, caramel, butter… this is a sinful pie, but then diet food is not part of the Thanksgiving game plan, is it?

I have tried to make it a little less saccharine and a little more grown-up than the average banoffee pie – I added a little cocoa powder and cinnamon to the biscuit base, sea salt to the caramel, and praline pecans for the topping. I also used dark chocolate and no extra sugar in the ganache. Chocolate banoffee pie is always my favorite!

Chocolate banoffee pie homemade
Banoffee chocolate

There was a small spillage of melted caramel, but otherwise, the pie survived its journey from North-west to South-east London more or less intact (If you want to avoid a melted caramel incident, don’t take the pie on an overcrowded, overheated tube!) – so the chocolate really did keep the pie covered. Despite everyone being filled with our host’s wonderful turkey and all the trimmings, this pie was demolished, which I’ll take as a good sign.

The combination of banana, toffee, and a buttery crust in banoffee pie pairs wonderfully with the sweet and salty profile of the Salted Caramel Martini. You can try this combination. This is how to make a simple chocolate banoffee cake:

Chocolate Banoffee Pie

A grown-up, chocolate-ganache take on a banoffee pie.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 8
Calories 650 kcal


  • 250 g crushed gluten-free digestive biscuits
  • 100 g melted butter
  • 1/2 tsp cinammon
  • 1 tsp cocoa powder
  • 350 g dulce de leche caramel
  • 2 large bananas sliced
  • 200 g dark chocolate
  • 200 ml double cream
  • 1/2 tsp sea salt
  • 8-10 large pecans
  • 1 tsp icing sugar
  • 8-10 dried banana chips


  • Grease and line the base of a round tin.
  • Melt the butter in a pan and mix in a bowl with the crushed biscuits, along with the cinnamon and cocoa powder until it forms a rough dough.
  • Press into the tin to cover the base. Chill for 10 mins.
  • Make the praline pecans by toasting in a medium oven with a little icing sugar, cinnamon and a pinch of sea salt. Remove from oven when the sugar has melted. Set aside to cool.
  • Stir the dulce de leche with the sea salt until smooth.
  • Spread the chilled base with the dulce de leche and cover with the sliced bananas. Return to fridge.
  • To make the ganache, finely chop the chocolate and place in a mixing bowl.
  • Heat the the double cream in a pan over a medium heat until just at the boil.
  • Pour the cream over the chopped chocolate and stir until smooth and glossy.
  • Spread over the top of the bananas to create a smooth covering. Decorate with the praline pecans and banana chips.


You can create your own recipe by using white chocolate or adding shredded coconut to recipe to make chocolate and coconut banoffee pie.
Keyword British, desserts, gluten free, vegan
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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