For the base
150g (5oz) digestive biscuits
75g (3oz) butter
For the filling (see tip)
75g (3oz) butter
75g (3oz) light
1 x 397g tin of full-fat
1 tsp vanilla extract
For the topping
3 small just-ripe bananas
300ml (10fl oz) double cream
50g (2oz) dark chocolate,
broken into pieces, or
1 tbsp cocoa powder
You will need a 20cm (8in) round, spring-form tin with deep sides, and a piping bag (optional). Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper.
First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.
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 or it will become grainy. Add the vanilla extract and pour into the tin.
Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
Meanwhile, melt the chocolate in a bowl set over pan of gently simmering water. Remove from the heat and allow to cool.
Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.