Double-layer Banoffee Pie with Salted Caramel

We somehow accumulated a banana glut and there’s only so many banana smoothies I can drink and the freezer was already full of (a very nice) chocolate banana cake so I asked for ideas on things to use them up and the overwhelming response was banoffee pie! So here is my version of the classic.

For a pie that serves 8-10 you need
For the base
150g digestive biscuits
100g butter

For the caramel
397g can condensed milk
100g butter
100g light soft brown sugar
pinch salt flakes

4 bananas
250ml double cream
1-2 squares of plain chocolate

Begin by melting the butter and whizzing the biscuits in a food processor until they resemble sand. Pour in the butter with the motor running until combined. Spread into the base of a flan/pie dish, leaving a little lip around the edges to catch the caramel. Chill in the fridge while you make the caramel.

Melt the butter and sugar in a pan and then add the milk. Bring to the boil, stirring continuously, and boil rapidly for 1 minute. Be careful not to get splashed by the bubbles as it will be VERY HOT! Mix in the salt.

Slice 1-2 bananas into 5mm slices and lay over the base. Top with the caramel and leave to chill for 1-2 hours in the fridge.

Once the caramel has set, place another layer of bananas on the top and then top with whipped cream. Be careful to only take the cream to soft peak stage as you want a pillow of creamy softness on the pie. Swirl to finish and then decorate with grated chocolate. Yum!

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