Delicious Baby Banoffee Pies Recipe – A Creamy, Caramelized Banana Dessert in Mini Form

Baby Banoffee Pies Recipe

This Baby Banoffee Pies recipe combines buttery biscuit crusts, rich caramelized toffee filling, fresh bananas, and fluffy whipped cream to create a decadent mini dessert that is perfect for sharing. Featured on Flour Power, this recipe delivers classic banoffee flavour in an adorable individual-sized format that is ideal for entertaining, celebrations, or elegant dessert plating.

With layers of crunchy biscuit base, silky caramel, and fresh banana slices, this baby banoffee pie recipe is the perfect balance of sweetness, texture, and indulgence.

The Inspiration

Banoffee pie is a beloved British dessert that originated in the 1970s, traditionally made with bananas, toffee, and whipped cream layered over a buttery biscuit crust. Its name comes from the combination of “banana” and “toffee,” and it quickly became a café classic due to its rich flavour and simple preparation.

This Baby Banoffee Pies recipe, featured on Flour Power and hosted by Jessica McGovern, takes that iconic dessert and transforms it into elegant individual portions perfect for modern entertaining.

The caramel layer is slowly cooked until thick and golden, creating deep toffee notes that pair beautifully with fresh banana slices. The buttery digestive biscuit crust adds crunch and structure, while whipped cream brings lightness to balance the richness. Topped with pecans and chocolate shavings, each mini pie becomes a perfectly layered bite of indulgence.

Ingredients

Crust

• 15 digestive biscuits
• 1 teaspoon (5 ml) ground ginger
• 1/3 cup (80 ml) unsalted butter, melted

Filling

• ½ cup (120 ml) butter
• ½ cup (120 ml) brown sugar
• 1 can (14-ounce/396 g) condensed milk
• 2 bananas, thinly sliced

Topping

• 1 cup (240 ml) heavy cream, whipped
• 1/3 cup (80 ml) chopped pecans
• ¼ cup (60 ml) semisweet chocolate shavings

Method

• Let’s get baking!
• To make the crust, blitz digestive biscuits in a food processor.
• Pour into a bowl.
• Add ginger and stir to incorporate.
• Pour in melted butter and stir until well combined.
• Press into tart dishes.
• Bake for 20 minutes at 350 F (180 C).
• To make the filling, add butter and brown sugar to a saucepan and heat until the sugar has melted.
• Add condensed milk and stir.
• Bring to a boil. Reduce to low heat, stirring constantly with a flat-bottomed spoon, and let bubble for 4-5 minutes until it becomes thick and caramel in colour.
• Remove from heat.
• Let cool 15 minutes.
• Layer sliced bananas onto the cooked crust in the tart dishes.
• Pour caramel mixture over top.
• Top with sliced bananas.
• To make the topping, whip the heavy cream until it forms stiff peaks.
• Spoon on top of filling.
• Refrigerate for 1 hour.
• Sprinkle chopped pecans and chocolate shavings.
• Share.

Serving Suggestions

Serve these mini banoffee pies chilled, ideally with freshly brewed coffee, espresso, or black tea to balance their sweetness. They also pair beautifully with dessert wines, caramel liqueurs, or lightly sparkling beverages that cut through the richness of the caramel and whipped cream layers.

For entertaining, arrange them on a decorative platter and garnish the serving table with extra banana slices, chocolate curls, and toasted nuts to create a bakery-style presentation. They can also be served alongside other mini desserts such as tarts, cupcakes, or mousse cups for a full dessert assortment.

Because each pie is individually portioned, they work especially well for events where guests prefer grab-and-go desserts without cutting or sharing from a larger dish. Whether served at casual gatherings or elegant dinner parties, these baby banoffee pies bring a playful yet luxurious touch to any occasion.

Final Thoughts

This Baby Banoffee Pies recipe is a rich and comforting celebration of classic banoffee flavour in an elegant mini format. The combination of crunchy biscuit crust, silky caramel, fresh bananas, and airy whipped cream creates a dessert that is both nostalgic and indulgent.

Featured on Flour Power and crafted in the signature style of Jessica McGovern, this recipe transforms a traditional British favourite into a beautifully plated, modern dessert perfect for entertaining.

Whether you’re making them for a special occasion or simply treating yourself, these baby banoffee pies deliver consistent results, bold flavour, and irresistible texture in every bite.