Base made of 225g of digestives and 100g melted butter
Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin.
Chill for 10 minutes.
Has your base turned out too crumbly? Be sure to make sure it’s well chilled before you go to the next step – you can chill in the freezer if you’re short on time!
Make the caramel
Caramel centre made from 75g of butter and 400g of condensed milk
Place 75g butter and 75g sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
Spread the caramel over the base, cool and then chill for 1 hour.
If your caramel is too runny, you probably didn’t get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn’t catch and make sure you use a timer!
Assemble
Assemble the pieces
Carefully remove the pie from the tin and place on a serving plate.
Slice the bananas and place on top of the caramel, top with the softly whipped cream.
For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie.
