Banoffee Pie with Caramel and Bananas Recipe

Combine the crushed digestive biscuits with melted butter and salt in a bowl. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly into the base of a 23 cm (9 inch) pie dish to create an even, compact layer. Chill in the refrigerator while making the caramel.

In a saucepan, melt 80 g unsalted butter with 80 g dark brown sugar over medium heat until smooth and bubbling. Slowly add the can of condensed milk, stirring continuously. Bring the mixture to a gentle boil, then reduce heat and simmer for about 5-7 minutes, stirring constantly until the caramel thickens and turns a golden brown color. Remove from heat and allow to cool slightly.

Pour the warm caramel evenly over the chilled biscuit base and spread it out smoothly with a spatula. Return the pie to the refrigerator and chill for at least 1 hour to set the caramel.

Whip the double cream with optional vanilla extract and icing sugar until soft peaks form. This will add sweetness and flavor to the cream.

Slice the peeled bananas evenly and arrange them on top of the set caramel layer in a single or slightly overlapping layer.

Spoon or pipe the whipped cream over the banana layer, covering it completely and smoothing the surface.

Grate the dark chocolate over the whipped cream to add an extra touch of richness and presentation flair.

Refrigerate the pie for at least 30 minutes before serving to ensure all layers are well set and flavors meld together. Slice and enjoy!