Banoffee Pie Lasagna

Banoffee Pie Lasagna is delicious layered dessert with graham cracker crust, soft caramel filling, banan slices, vanilla pudding and whipped cream. It’s light, creamy, and full of flavours, perfect dessert for spring.

If you love banana desserts then you must check my Easy Banana Magic Cake or Banana Upside-Down Cake.

Banoffee Pie or Banana Cream Pie?

Which one do you like more, banana cream pie of banofee pie.

Banana Cream Pie is an old-fashioned dessert made with vanilla pudding, sliced bananas, & mounds of whipped cream in a flaky crust!

Banoffee pie is a classic British dessert made from bananas, whipped cream, thick caramel sauce and buttery biscuit base.

A slice of banoffee pie lasagna on a plate, showing layers of biscuit crust, caramel, banana, and cream, topped with banana slices and drizzled caramel, with nuts sprinkled on top.

However, if you can’t choose just one of these two delicious dessert, why not to combine them into one delicious dessert that has the best from both pies.

Banoffee Pie Lasagna has buttery graham cracker crust, sliced bananas, thick caramel sauce, vanilla pudding cream filling and whipped cream on top.

How To Make Banoffee Cream Pie Lasagna

First layer, graham cracker crust is just a simple mixture of melted butter and graham cracker crumbs.

Press the mixture into the bottom of 13 x 9 inches dish, then place in the fridge to firm.

You can skip the homemade brown sugar caramel sauce if you like, and use two 14-oz. can of store-bought dulce de leche.

But if you want to make homemade caramel, melt ½ cup of butter into a heavy saucepan, then stir in light brown sugar and cook over medium- low heat for 5 minutes, or until the sugar has dissolved. Be careful not to burn the sugar or it will taste bitter. Add the condensed milk, and bring the mixture to a boil. Cook for 2 minutes, or until it get brown color. Keep stirring constantly so the caramel doesn’t stick to the bottom of the pan. Set aside to cool.

When the caramel cools completely, spread over the crust and arrange sliced bananas on top, gently press the bananas into the caramel, and place in the fridge.

To make the filling, mix instant pudding mix and milk. Then beat in the whipped cream and spread over the bananas. Place in the fridge to set.

A graham cracker crust in a white baking dish topped evenly with sliced bananas, ready for the next layer of the dessert.
A baking dish with a layer of sliced bananas on top of a graham cracker crust, covered with a layer of smooth, spread toffee or caramel.

Finally top with whipped cream and drizzle with caramel sauce if desired and swirl the caramel with a toothpick. Garnish with chopped pecans, graham cracker coarse crumbs and banana slices.

If you don’t like thawed store-bought whipped cream like Cool Whip, you can make homemade whipped cream. Use 2 cups heavy whipping cream, beat until soft peaks form, than add ½ cup powdered sugar and a teaspoon of vanilla extract. Mix until very stiff peaks form, about 5 minutes.

This lasagna dessert can be stored just for 2-3 days in the fridge because the bananas will brown and become mushy. It can’t be stored in the freezer neither, due to bananas.

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Banoffee Pie Lasagna


  • Author: Vera Z.
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Category: dessert
  • Method: no-bake
  • Cuisine: American

Description

Banoffee Pie Lasagna is delicious layered dessert with graham cracker crust, soft caramel filling, banana slices, vanilla pudding and whipped cream. It’s light, creamy, and full of flavour, perfect dessert for spring.


Ingredients

Graham Cracker Crust:

  • 3 cups (350 grams) graham cracker crumbs
  • 1/2 cup (115 grams) unsalted butter-melted

Caramel Filling:

  • 1/2 cup (115 grams) unsalted butter
  • 1/2 cup (100 grams) light brown sugar
  • 1 x 14.oz (395 grams) can of sweetened condensed milk
  • 56 medium bananas sliced about 1/3-inch thick

Vanilla Cream Filling:

  • 2 x 3.4 oz. box vanilla instant pudding mix
  • 2 1/4 cups milk
  • 2 cups thawed stabilized whipped cream (like Cool Whip)

Topping:

  • 2 1/2 cups thawed whipped cream

For Garnish:

  • banana slices
  • caramel sauce
  • chopped pecans
  • graham cracker crumbs

Instructions

To make the crust whisk together melted butter and graham cracker crumbs, Press the mixture into the bottom of 13 x 9 inches dish, then place in the fridge to firm.

To make the caramel, melt ½ cup of butter into a heavy saucepan, then stir in light brown sugar and cook over medium- low heat for 5 minutes, or until the sugar has dissolved. Add the condensed milk , and bring the mixture to a boil. Cook for 2 minutes, or until it get brown color. Keep stirring constantly so the caramel doesn’t stick to the bottom of the pan. Set aside to cool.

When the caramel cools completely, spread over the crust and arrange sliced bananas on top, gently press the bananas into the caramel, and place in the fridge.

To make the filling, mix instant pudding mix and milk. Then beat in the whipped cream and spread over the bananas. Place in the fridge to set.

Finally top with whipped cream and drizzle with caramel sauce if desired and swirl the caramel with a toothpick.

Place in the fridge for 4 hours before serving.

Garnish with chopped pecans, graham cracker coarse crumbs and banana slices if desired.

 

Notes

  • If you don’t like thawed storebought whipped cream like Cool Whip, you can make hommemade whipped cream. Use 2 cups heawy whipping cream, beat until soft peaks form, than add ½ cup powdered sugar and a teaspoon of vanilla extract. Mix until very stiff peaks form. About 5 minutes.
  • You can skip the homemade brown sugar caramel sauce if you like, and use 2  14-oz. can of store-bought dulce de leche.

 

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