Gordon Ramsay Banoffee Pie Recipe

The First Time I Screwed This Up…

I thought Banoffee Pie was bulletproof—just layer some caramel, bananas, and whipped cream and call it a day. Rookie mistake. My first one? Crust that crumbled like wet sand. The second? A gloopy mess from underripe bananas and runny cream. The kicker? The whole pie slid apart when sliced because I didn’t chill it long enough.

This dessert looks easy, but if you don’t control the elements—crust texture, caramel consistency, banana ripeness, cream peaks—you end up with something that tastes fine, but eats sloppy.

What cracked it for me was watching how Gordon stages each part. The crust has structure. The dulce de leche is warm enough to spread but firm enough to set. The cream? Whipped like it means business.

Here’s how to lock it down.

Why This Works (And Where Most Go Wrong)

Most people rush this pie—and it shows.

Where they fail:

• Crust turns to gravel – They overbake it or press it down like concrete.
• Bananas get sad and brown – Too ripe or cut too early.
• Cream collapses – Whipped too soft or applied too soon.

What makes Gordon’s method better:

• He treats each layer like its own dish: crust that holds, caramel that spreads, cream that lifts.
• He stages the build: bake, cool, whip, layer, then chill—no shortcuts.
• His ratios are balanced: not too sweet, never too soft, always sliceable.

Ingredients That Actually Matter

• Graham cracker crumbs (1 ½ cups / 180g) – Crumb base that’s sturdy but not too sweet. Digestive biscuits work too.
• Granulated sugar (¼ cup / 50g) – Helps the crust bind and brown. Skip it and you get bland crumble.
• Unsalted butter (6 Tbsp / 85g) – Melted, not hot. This is your glue.
• Dulce de leche (1¼ cups) – The star. Should be thick but spreadable. Don’t substitute with thin caramel sauce—pie won’t set.
• Bananas (2 large) – Ripe but firm. They should slice clean without mush.
• Cold heavy cream (2 cups / 480ml) – Needs to be straight from the fridge for proper whip.
• Confectioners’ sugar (¼ cup) – Dissolves better than granulated in whipped cream.
• Vanilla extract (1 tsp) – Adds depth to the cream.
• Optional garnishes – Shaved chocolate, toffee bits, chopped nuts. All tested. All good.

How To Make Gordon Ramsay’s Banoffee Pie

Preheat the oven to 177°C (350°F). You need this only for the crust—but it matters. Skipping this bake means your base will crumble under pressure.

Make the crust. Blitz graham crackers to a fine crumb. Mix in sugar and melted butter until it feels like damp sand. Pour into a 9-inch pie dish. Press gently—just enough to hold. Too much pressure and you’ll get a brick. Bake for 15 minutes. Let it cool completely—at least 15–20 minutes.

Whip the cream. Use a chilled bowl and whisk. Beat cold heavy cream, sugar, and vanilla until medium peaks form. Not soft, not stiff. Peaks should stand with a slight curve.

Layer the dulce de leche. If it’s too thick, warm it slightly—10–15 seconds in the microwave. Spread evenly over the cooled crust with an offset spatula.

Slice and layer the bananas. Use bananas that give slightly to pressure but still slice clean. Lay them in a single or double layer. Press lightly into the caramel to anchor.

Top with whipped cream. Smooth gently across the bananas. No mashing.

Chill uncovered for at least 2 hours. This isn’t optional. The pie needs time to set.

Before serving, garnish with chocolate shavings, toffee, or chopped roasted nuts. You’ve earned it.

What Gordon Ramsay Says About This Dish

“It’s sweet, but not sickly. The secret’s in getting the balance right.”
→ I learned this the hard way. My first version was a sugar bomb. Swapping thick dulce for runny caramel was a disaster.

“Don’t overdo the cream—it’s not a mousse.”
→ Key. Medium peaks matter. Too stiff and you get grain. Too soft and it collapses.

“You want texture contrast—the crunch, the soft banana, the silk.”
→ That’s why I stopped skipping the crust bake. That 15 minutes makes it slice like a dream.

“Let it chill. It gets better as it sets.”
→ Truth. I served this too early once. Layers slid around like a Jenga tower in an earthquake.

What I Got Wrong (And How I Fixed It)

• Crust was too hard – I pressed the graham crumbs like I was paving a driveway. Now I stop pressing when it just holds shape.
• Bananas turned gray – I sliced too early and left them out. Now I slice just before layering and press them lightly into the caramel.
• Cream went runny – Warm cream = bad whip. I chill the bowl and the beaters now.
• Pie didn’t set – Tried using caramel sauce instead of dulce de leche. Never again.

Variations That Actually Hold Up

• Digestive biscuits instead of graham crackers – More traditional UK style. Softer crumb, still works.
• Add espresso powder to whipped cream – Game changer. Balances the sweet.
• Use chocolate-dipped bananas – For a fancy twist. Freeze banana slices dipped in chocolate, then layer.

🚫 Do NOT use store-bought caramel topping. It’s too runny. You need thick dulce de leche or homemade condensed milk caramel.

Pro Tips That Change the Game

• Let the crust cool completely before adding dulce de leche or it will melt and slip.
• Microwave dulce in short bursts to get perfect spreadable consistency—don’t pour it hot.
• Medium peaks matter – Not soft, not stiff. They should hold their shape but wobble slightly.
• Refrigerate uncovered – Prevents condensation from ruining the whipped cream.
• Use a hot knife to slice – Wipe between cuts. Gets clean, layered servings every time.

Storage + Leftover Moves

• Store covered in the fridge for up to 5 days.
• Don’t freeze it—bananas get weird, and cream separates.
• Leftovers? Spoon into ramekins and top with crushed biscuits for banoffee parfaits.

FAQs – Covering Search Intent

Q: Can I use rotisserie bananas?
A: That’s not a thing. Use ripe, firm bananas sliced fresh.

Q: What’s the difference between dulce de leche and caramel sauce?
A: Dulce is slow-cooked condensed milk. Thick, rich, stable. Caramel sauce is thinner and often too runny for this pie.

Q: Can I make this a day ahead?
A: Absolutely. In fact, it slices better if you do. Just garnish right before serving.

Q: Can I use store-bought crust?
A: You can, but you won’t get the same texture or hold. If you do, skip rebaking.

Q: What cream should I use?
A: Only heavy cream or heavy whipping cream with 36%+ fat content. Anything lower won’t whip properly

Try More Recipes:

• Gordon Ramsay Pecan Pie Recipe 
• Gordon Ramsay Cheese And Onion Pie Recipe