Time Required: 3 hours

Mini Banoffee Pies

Delicious, decadent, banoffee pie in a bite-sized, manageable form.

Get Started


If you don't have piping bags/tips, you can just spoon a dollop of whipped cream onto the pies.

If you want to make a regular-sized banoffee pie, use only 2 cups of graham cracker crumbs, ½ cup salted butter, and 2 tbsp sugar for the crust. Bake the crust in a pie tin for 7-10 min at 375°F, then fill with the whole filling mixture as written, press a full, even layer of banana slices into it, and top with the whipped cream and shaved chocolate.

Mini Banoffee Pies


  • For the crust:
  • 3 cups graham cracker crumbs (~20 graham crackers, crushed)
  • ¾ cup salted butter
  • 2 tbsp sugar
  • For the filling:
  • ~2 large bananas
  • 75g salted butter
  • 75g dark brown sugar
  • 1 397g can of sweetened condensed milk
  • For the whipped cream/topping:
  • 1 cup heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 small piece of dark chocolate (like a Hershey's kiss)


  1. Make the crust:
    1. Preheat the oven to 375°F.
    2. Place the butter in a small bowl and melt it in the microwave.
    3. In a large bowl, mix together the graham cracker crumbs and the sugar, then add the butter and stir to combine evenly until the mixture resembles wet sand.
    4. Use salted butter to grease one full mini cupcake tin (with 24 cavities) and 6 of the cavities in a second mini cupcake tin (30 total greased cavities). Line each cavity with a small strip of parchment paper that reaches about ½" above the cavity on both ends (you will use this to lift the pies out of the tin, so just make sure you have enough exposed paper to grip).
    5. Fill each cavity with the graham cracker crumb mixture (~1 rounded tbsp each) and press firmly into the bottom and sides to form a small crust in each cavity.
    6. Bake for 5-7 minutes, until each crust is lightly browned at the edges.
    7. Remove from the oven and let cool inside the tins.
  2. Make the filling:
    1. Peel the bananas and slice them into 30 rounds, roughly ¼" thick each, then set them aside.
    2. Place the butter and sugar into a small nonstick saucepan and heat over low heat, stirring constantly, until the sugar is dissolved and evenly combined with the butter.
    3. Add the sweetened condensed milk to the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches a rapid boil. Continue stirring constantly at a rapid boil for 1 full minute until the mixture thickens into a gooey texture, then remove from the heat and keep stirring until it stops bubbling.
    4. Use a spoon to fill each crust with the filling to just below the top of the crust, stirring the mixture after every couple of crusts you fill to make sure it doesn't separate or burn from the residual heat of the saucepan.
    5. Before the filling cools, lightly press a banana slice into the center of the filling in each crust.
    6. Let the filled pies cool to room temperature, then place in the fridge for at least 1 hour to chill completely.
  3. Make the whipped cream and finish the pies:
    1. Place the bowl of a stand mixer and the whisk attachment into the freezer for the last 10 minutes before you want to make the whipped cream.
    2. Remove the bowl and whisk attachment from the freezer and attach them to the mixer, then pour the heavy whipping cream, sugar, and vanilla extract into the bowl.
    3. Whip the mixture on high speed until stiff peaks just form.
    4. Place an open star piping tip into a piping bag and scoop the whipped cream into the piping bag.
    5. Remove the pies from the fridge, remove each pie from the tin, and place onto a tray or plate. Pipe a mound of whipped cream onto each pie.
    6. Using a microplane, grate a small amount of dark chocolate onto the top of each whipped cream mound.
    7. Chill in the fridge until you want to serve, and serve cold. Lasts for up to 5 days in a sealed container in the fridge.