My Dish recipes

Method

• To make the base, smash the biscuits until they resemble crumbs then tip into a bowl. Stir in the melted butter. If they c don't seem to be sticking together, add some milk. Press the mixture into the base of the tin and about 4cm up the sides. 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 to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill in fridge until firm.
  When firm, slice one banana and spread over the caramel, then return to fridge.
  Just before serving, whip the cream until it is just firm, do not over whip, and spoon over the caramel base. Slice the other banana and spread over the cream AND . . . Voila!!

Tips

• Make sure the caramel is set properly or the Banoffee Pie will collapse.