Banoffee Pie

Who doesn’t love a Banoffee pie?  My family were here at the weekend and I wanted to make a dessert which I could prepare in advance and spend time with my guests rather than in the kitchen.  Judging by what was left it was a great success!

Serves 8

The Base

150g hobnobs

75 g butter

The Filling

75g butter

75g muscovado sugar

1 x tin 397g tin full fat condensed milk

The Topping

3 small just ripe bananas

300ml double cream

Juice of half a lemon

1 tbs spoon sugar

1. Grease a 20cm spring-form tin
2. Place the biscuits in a food processor and crush or in a plastic bag and crush with a rolling pin
3. Melt the butter in a saucepan over a low heat, add the biscuits and mix together
4. Spoon into your well-greased tin and press down with the back of a spoon, then chill for 20 minutes
5. Start to make the filling by combining the butter and the sugar in a pot and stir over a low heat until combined
6. Add the condensed milk and bring to the boil stirring continuously for 2-3 minutes until golden. Do not over boil, then chill in the fridge for at least 1 hour
7. Peel and slice the bananas, put in a bowl and mix with the lemon juice, this helps prevent them from going brown, then arrange over the caramel
8. Whip the cream until if forms soft peaks, add the sugar and then spoon over the bananas or for a special occasion put in a piping bag and pipe over your pie