Banoffee Pie with Sourdough Crust

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A rich banoffee pie featuring a tangy sourdough crust filled with layers of caramel, fresh bananas, and whipped cream. This British-inspired recipe, ready in about 65 minutes, layers sourdough discard, all-purpose flour, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup cold cubed unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup dulce de leche
• 3 medium sliced bananas
• 1 cup chilled heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a food processor, pulse 1 cup sourdough discard, 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp salt, and 1/2 cup cold cubed unsalted butter until the mixture resembles coarse crumbs.
2. Step 2: Add 2-3 tbsp cold water gradually and pulse until the dough just comes together. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
3. Step 3: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim excess edges. Prick the bottom with a fork.
4. Step 4: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake an additional 10 minutes until golden and cooked through. Cool completely.
5. Step 5: Spread 1 cup dulce de leche evenly over the cooled crust.
6. Step 6: Arrange 3 sliced medium bananas evenly over the caramel layer.
7. Step 7: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
8. Step 8: Spread the whipped cream over the bananas, smoothing the top.
9. Step 9: Refrigerate the assembled pie for at least 2 hours before serving to allow flavors to meld.