Banoffee cake with cinnamon

Banoffee cake with cinnamon


This classic of cookery can even be more delicious with a base of cinnamon biscuits.


200 g Spekulatius
100 g unsalted butter
4 - 5 bananas
1 can boiled condensed milk
300 ml cooking cream
20 g icing sugar
to taste cinnamon


  • In a food processor or mixer, beat the cinnamon biscuits until you obtain a fine crumble.
  • Add the butter and with the tips of your fingers mix well to obtain a moist crumble.
  • Use a deep tin with removable sides and line uniformly with the crumble (line the bottom and a part of the sides, making the base of the pie).
  • Bake in a pre-heated oven at 180°C for about 10 minutes. Set aside.
  • Using a beater at minimum speed, beat the cream/whipping cream with confectioner’s sugar until the cream is smooth and thick.
  • Leave in the refrigerator until the moment of using it.
  • It is important that the cream/whipping cream is very cold when preparing the cream.
  • Assembly of the pie: over the biscuit base, spread the caramel.
  • Then, cover with a layer of sliced bananas.
  • Complete with a layer of whipping cream and decorate sprinkling cinnamon.
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