Banoffe Pie

Ingredients:

For the base:

• Butter (melted): 100 g
• Digestive Biscuits (crushed): 250 g

For the caramel:

• Butter: 100 g
• Dark brown soft Sugar: 100 g
• Can Carnation Condensed Milk: 397 g

For the top:

• Bananas (small): 4
• Carton Whipping Cream: 300 ml
• Caster Sugar: 1 tsp
• Grated Chocolate (for decoration)

Directions:

• Put the biscuits and melted butter in the food processor and mix them well. Layer this mixture in a non-stick tin. Grease the tin with butter before layering it. Put it in the fridge to chill.
• Melt the butter and sugar in a non-stick pan over a low heat, stirring all the time until the sugar has dissolved. Add condensed milk, bring to a rapid boil for a minute and stir it for 5 minutes to form a thick golden caramel. Spread the caramel over the base and put it in the fridge for 1 hour.
• Carefully lift the pie from the tin and layer it with sliced bananas.
• Whip the whipping cream with 1 tsp of caster sugar until soft peaks and put this mixture on the layer of bananas.
• Decorate with some of the whipped cream, bananas and grated chocolate.

[Note: if you are not using brown sugar for the caramel then use caster sugar instead and put one pinch of yellow food colour, to give it a nice yellow colour]