Banoffee pie

Ingredients:

For the base ~ 

• 100g melted butter
• 250g digestive biscuits

For the caramel ~ 

• 100g butter
• 100g dark brown sugar
• 397g can of condensed milk

For the topping:

• 3 – 4 bananas
• 300ml fresh double or whipping cream

Method:

Start by crushing the biscuits by putting them in a strong bag and bashing them with a rolling pin. Pour into a bowl and add the melted butter and stir in well making sure that all the biscuit crumbs have butter on them.

Either use individual dishes or one large.  Lightly grease the dish with butter and tip the biscuit mixture in. Using the back of a spoon pat down the crumb mixture making sure it is pushed into the edges and try to keep it level. Pop it in the fridge for half an hour or so or if you want to hurry it up a bit put it in the freezer for 10 mins. This makes it easier to remove it from a baking tray if that’s the method you have chosen.

Put the butter and brown sugar in a pan on a medium heat until all the sugar has dissolved stirring all the time.

Turn the heat up to full, add the condensed milk and bring to the boil. The mixture should boil furiously for at least a minute. Stir all the time making sure the mixture doesn’t stick to the pan. You should really use a non stick but I don’t have any 😉 But a normal pan works just as good. It should be a nice thick golden caramel when it’s done.

Pour over the biscuit base and allow to cool for a short while then place it in the fridge for at least an hour.

When nicely chilled, slice the bananas (not too thinly) over the caramel covering the mixture completely so there is a nice thick layer of banana.

whisk the cream and spread over the banana making sure every banana is covered or they will go brown!

You can grate some chocolate over the top but I prefer not too, it tastes soooooo good just as it is 😀