I always experiment with the traditional recipes! Especially with the banoffee pie which is one of the first desserts I ever cooked!

Today I decided to give it a cooler and lighter twist adding only one extra ingredient, lime! It transforms completely the banoffee’s DNA offering a new dimension.


For pie base
  • 1 package (250 g) of digestive cookies
  • 50 g butter
  • 50 g dark chocolate, finely chopped
For filling
  • 2 cans of condensed milk (dulce de leche)
  • 100 g dark chocolate, finely chopped
  • Lime zest
For whipped cream
  • 500 g cream fresh
  • 1 tbsp. caster sugar
  • 1 tsp. vanilla extract
To assemble
  • 3 bananas, ripe
  • 1 tbsp. lemon juice
  • Lime zest


  • Boil the condensed milk for 3 hours until it turns to dulce de leche and then let it cool down
  • In a food processor, pulse the digestive cookies until finely ground.
  • Melt the butter in a deep pan over medium to low heat.
  • When it has melted, add the ground cookies.
  • Mix with a spatula to combine.
  • When the mixture starts to resemble wet sand, remove from heat.
  • Add 50 g of chocolate.
  • Continue mixing away from heat until the chocolate melts and is distributed evenly in the mixture.
  • Press mixture onto the bottom and sides of a round 26 cm spring form pan
  • Use the bottom of the glass to press the mixture firmly onto the bottom and the sides of the pan.
  • Refrigerate the pan so that the mixture can chill, for 15-20 minutes.
  • Clean the deep pan and place over low heat.
  • Add the condensed milk (dulce de leche) that should by now have a lovely caramel taste and color.
  • Add the 100 g of chocolate and lime zest.
  • Remove from heat and continue to stir until the mixture is completely combined.
  • Remove the baking pan from the refrigerator.
  • Add the caramel mixture over the pie base and refrigerate again for 2-3 hours, until it completely chills.
  • Before serving, prepare the bananas.
  • Slice them and toss them in the lemon juice so that they don’t turn brown.
  • Beat the heavy cream with the caster sugar and vanilla extract, until it becomes whipped cream.
  • Decorate the pie with the sliced bananas and top with whipped cream.
  • Serve with lime zest

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