Incredibly moreish banoffee pie

Don’t say we didn’t warn you about how incredibly moreish this simple, but delicious, dessert is! There are a few steps involved to create the finished product, but it’s with no baking involved, it is a fairly safe choice for anyone who is perhaps less confident preparing sweet treats in the kitchen.

With sweet ripe bananas and a generous helping of caramel and cream, this showstopper is bound to have every one fighting over who gets the biggest slice.

Ingredients

• 100g butter, melted
• 225g light digestive biscuits, crushed
• 75g butter
• 75g dark brown soft sugar
• 400g condensed milk
• 2 medium bananas
• 150ml carton whipping cream, lightly whipped
• Cocoa powder, to dust

Method

1. Put the biscuit crumbs into a mixing bowl, then tip in the melted butter and mix it all together. Spoon this into your cake tin and press firmly against the bottom and sides – this is the base of the banoffee pie recipe. Chill in the fridge for ten minutes.

2. Place 75g butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with dusting cocoa powder on top.