Method

Who doesn’t love a creamy Banoffee pie? Be sure to make enough for seconds!

Step 1:

Place the biscuits in a ziplock bag and bash with a rolling pin until crumbly.

Step 2:

Transfer the crushed biscuits into a large mixing bowl and pour in the melted butter. Mix thoroughly, crumbling larger chunks with your hands.

Step 3:

Transfer into a cake tin and press the mixture into the base and sides of the tin until well packed. Chill for 10 minutes.

Step 4:

Place 75g butter and sugar into a saucepan and cook over a low heat, stirring the whole time until the sugar has dissolved.

Step 5:

Add the condensed milk and bring to a boil for around 1 minute, stirring the whole time.

Step 6:

Once the mixture is a thick golden caramel, remove from the heat and spread over the biscuit base. Chill for at least 1 hour.

Step 7:

Place the sliced bananas on top of the caramel.

Step 8:

In a cold metal bowl, pour in the whipping cream and whisk (using a hand mixer) for around 3-4 minutes until you have soft peaks.

Step 9:

Mix in the cinnamon and continue whisking until the cinnamon is incorporated (around 30 seconds).

Step 10:

Spread the cream on top of the bananas and serve.