Banoffee Pie with Brown Sugar Toffee and Whipped Cream

What you need

• 250 g (9 oz) digestive biscuits
• 250 g (2 sticks + 2 tbsp) butter, 100 g melted for the base, 150 g for the toffee
• 150 g (3/4 cup) light brown sugar
• 1 can (14 oz) sweetened condensed milk, 397 g
• 1/4 tsp flaky sea salt, optional
• 3 ripe bananas, large
• 350 ml (1 1/2 cups) double cream, well chilled
• 1 tbsp icing sugar, optional
• 1/2 tsp vanilla extract
• 45 g (1 1/2 oz) milk chocolate, grated or crumbled

Method

Restated from the original video

1. 1

   Blitz the biscuits to fine crumbs in a food processor, or bash them inside a sealed bag using a rolling pin.

2. 2

   Melt 100 g of the butter and stir it into the crumbs until the mix looks like wet sand.

3. 3

   Press the crumbs firmly over the bottom of a 20 cm (8 in) springform tin with the back of a spoon. Chill while the toffee cooks.

4. 4

   Put the remaining 150 g butter and the sugar in a medium saucepan over low heat. Stir until the butter melts and the sugar has fully dissolved.

5. 5

   Pour in the condensed milk and raise the heat to medium-high.

6. 6

   Boil, stirring constantly so it does not catch on the bottom, until the toffee turns a shade darker and thickens, about 5 min.

7. 7

   Take the pan off the heat and stir in the salt, if using.

8. 8

   Spread the toffee over the chilled base. Refrigerate until firm, at least 4 hours or overnight.

9. 9

   Just before serving, slice the bananas into rounds and lay them over the toffee.

10. 10

    Whip the cream with the icing sugar and vanilla to soft, floppy peaks. Stop before it turns stiff.

11. 11

    Spoon the cream over the bananas, spreading it gently so the slices stay in place.

12. 12

    Scatter the chocolate on top. Unclip the tin and serve, or keep the pie in the fridge until needed.

Imported from somethingsweetsomethingsavoury.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.