Bananna fantastic banoffee pie

I have made this Banoffee pie for friends and family many times and it always goes down a real treat!

Ingredients: 

For the base:

100g (3½oz) butter, melted

250g (9oz) digestive biscuits

           

For the caramel:

          

100g (3½oz) butter

100g (3½oz) dark brown soft sugar 

397g can condensed milk (use the light can if you like – it’s just as nice).

           

Topping:

4/5 small bananas

250ml carton double cream (regular cream just as nice though) lightly whipped and 

cocoa power for dusting.

 You will also need: 20cm (8”) cake tin, greased. 

How to make it:

To make the base, process the biscuits until fine like crumbs in a bowl. Melt your butter and add to your digestive mixture. Press this mixture into the base of approx 4cm cake tin. Then pop that into the fridge to chill the base.

Making the filling is easy but be careful as hot caramel can be dangerous! Place the butter into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the can of condensed milk (the low fat version will give a lighter brown caramel colour), then gently bring to the boil, stirring continuously at all times. Then as soon as it thickens, remove from the heat and spread the filling over the biscuit base. Leave for one hour to chill in the fridge (I often leave it overnight if I’m planning a dinner party).

To serve: whip the cream and add a thick layer over the top of the caramel layer. Then add some nice neatly chopped slices of bananas. Then to decorate sieve some cocoa powder over the top & enjoy.

Aoife X