- 225g digestive biscuits, crushed
- 100g butter, melted
- 75g butter
- 397g condensed milk (you can use 400g Dulce de leche or caramel)
- 3 small bananas, sliced
- 150 mL Carton of whipping cream, whipped to soft peaks
- 75g dark brown soft sugar
- Cinnamon , cocoa powder or grated chocolate to decorate (optional)
Step 1 – Crush the digestive biscuits, either by hand using a wooden spoon, or in a food processor, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Push down with the back of a spoon to smooth the surface and chill for 1 hr., or overnight. You can chill in the freezer if you´re short on time.
Step 2 – To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Step 3 – Carefully remove the pie from the tin and place on a serving plate. Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon over the bananas, then level the top before chilling in the fridge for an hour.
Step 4 – For the perfect finishing touch If you like it, you can dust with some options like: cocoa powder, grated chocolate or cinnamon to decorate the banoffee pie. Chill until ready to serve.