Banoffee Pie

As much to say it right away, this dessert is a treat!

Composed of a crispy speculoos base, homemade milk jam, bananas and a Philadelphia mousse flavored with lime, my banoffee pie met with a nice little success. This is also the third that I prepare in 15 days.
If you’re a foodie, you’ll love it.
And if you’re bad at baking, you’ll love it even more, because the banoffee pie is really very easy to make.

Plan to serve it after a light meal, just to appreciate it at its fair value.

Banoffee Pie:

120 g speculoos
50g butter
130g Philadelphia
40g sugar
1/2 lime
180 g full cream
3 or 4 very ripe bananas (Fressinettes)
3 good tbsp of milk jam (recipe here)

Preheat the oven to 180°C.

Mix the biscuits and the butter.
Place a 17/18 cm circle on a baking sheet and press the cookie crumbs into the bottom using the back of a spoon.
Put everything in the oven for about 12/15 minutes.

Press the biscuits again when they come out of the oven.
Let cool completely.

Move the biscuit to the serving platter.
Arrange a sheet of rhodoïd all around the circle.

Whisk together the Philadelphia, sugar, lemon zest and a drizzle of juice.
Whip the very cold cream into whipped cream then add it to the cheese, delicately, with a spatula.

Cut the bananas into slices of about 1 cm and lightly lemon them with the remaining lime.
Arrange them on the biscuit.
Cover with milk jam.
Spread the mousse all over.

Refrigerate overnight.

Gently unmold.

To finish: as I told you above, I prepared 3 banoffees in a short time. Don’t worry, I didn’t eat them all! The advantage of doing several is that you can do different tests and then compare.


The use of Philadelphia is essential. I have no relationship with the brand, but having tested the Saint Môret, I can tell you that it does not stay strong enough. The mousse does not hold enough and the cake is therefore not presentable.


The biscuit base is much better after baking. It’s crispy and stays that way for 2 days. I didn’t like the texture of the unbaked cookie.


The bananas should be very ripe. This time I used Fressinettes, but you can choose others without problem (avoiding plantains anyway, isn’t it darling!!!!).


The homemade milk jam is delicious. I use my Thermomix for this, and it’s ready in 40 minutes. However, I’m not sure I would have the courage to do it in a pan.
It is always possible to cook a can of sweetened condensed milk, but I really don’t like this solution.
You can find very good ones in supermarkets.


For assembly, I advise you to use an adjustable pastry circle. You can find it for a few euros and it’s a very good investment.


The rhodoïd is a plastic sheet that makes it easy to unmold the cake. You can find them at kitchen supply stores. otherwise, you can also use thick plastic sheets that you will cut to the size of the circle.

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