My kids love this Banoffee Pie which I have not done for a while. Used to do individual ones but I got lazy and did the whole pie instead.They are easy to make and the taste is superlicious..
100g (3½oz) butter, melted
250g (9oz) digestive biscuits
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed Milk ( I used F & N Condensed Milk)
4 small bananas ( I add 3 more bananas and used Pisang Emas for best result)
300ml carton double cream, lightly whipped
You will also need:
20cm (8”) loose-bottomed cake tin, greased
To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.
To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. When the caramel has started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 1 hour, until firm.
To serve, remove the pie from the tin and place on a serving plate. Slice the bananas, fold half of them into the softly whipped cream and spoon over the caramel base. Decorate with the remaining bananas and finish with the grated chocolate.