Banofee Pie is gooey and gorgeous and almost better the next day.
- 3 ripe medium sized bananas
- 150ml cream (whipped)
- 2 squares of chocolate (for grating)
- 1/8 teaspoon fresh vanilla (optional)
For the toffee sauce:
- 50g butter
- 100g dark brown sugar
- Tin of condensed milk
For the base:
- 300g packet of digestive biscuits
- 125g butter (melted)
Grease and line an 8″ / 20cm round cake tin with a removable base. First make the base, crush the biscuits until fine and mix with the melted butter. Press firmly into the cake tin and put in the fridge to chill.
Now make the toffee by melting the butter with the sugar over a low heat.
When the sugar is completely dissolved add the tin of condensed milk. Bring to the boil stirring all the time. After a few minutes the toffee sauce will have thickened. Pour over the biscuit base. Put it in the fridge to cool.
Meanwhile, whip the cream with a little bit of vanilla scraped out of a vanilla pod (optional). When the toffee sauce has set, slice the bananas over and top with the cream. Finish with grated chocolate. Keep in the fridge until ready to serve. Good the next day.