Ingredients:

  • 250g (9 oz) digestive biscuits (US: graham crackers), finely crushed
  • 100g (7 tablespoons) unsalted butter, melted
  • 25g (2 tablespoons) light brown sugar
  • 100g (½ cup) unsalted butter
  • 100g (½ cup) light brown sugar, packed
  • 397g (14 oz) can sweetened condensed milk
  • 1/4 teaspoon sea salt
  • 3-4 medium ripe bananas, sliced
  • 1 tablespoon lemon juice (to prevent browning)
  • 300ml (1 1/4 cups) double cream (US: heavy cream), cold
  • 2 tablespoons icing sugar (US: powdered sugar), sifted
  • 1 teaspoon vanilla extract
  • 50g (2 oz) dark chocolate, grated or shaved

Instructions:

  1. Prepare the Biscuit Base: Combine crushed biscuits, melted butter, and brown sugar in a bowl. Press firmly into the base of the pie dish. Chill in the refrigerator for at least 30 minutes.
  2. Make the Toffee Filling: Melt butter and brown sugar in a saucepan over medium heat. Stir until sugar is dissolved. Add condensed milk and salt. Simmer gently, stirring constantly, for 5-10 minutes, or until thickened and caramel-colored. Let cool slightly.
  3. Assemble the Pie: Spread the toffee filling evenly over the chilled biscuit base. Arrange banana slices over the toffee layer. Sprinkle with lemon juice.
  4. Whip the Cream: In a chilled bowl, whip double cream with icing sugar and vanilla extract until soft peaks form.
  5. Top and Garnish: Spread the whipped cream evenly over the banana layer. Garnish with grated or shaved dark chocolate.
  6. Chill: Refrigerate the banoffee pie for at least 30 minutes before serving.