Step 1: Make Banoffee Pie Base
Fill a saucepan with three-quarters of water. Place it over high heat. Once the water starts boiling, put in a can of condensed milk and cover the pan with a lid. Leave it to boil for 2 hours so that the milk will caramelize. After 2 hours, carefully remove the tin from the water and leave it to cool. Put the biscuits into the ziplock bag and seal the bag up. Using the rolling pin, bash the biscuits until finely crushed. Transfer them into the medium bowl, pour over the melted butter and stir well. Pour the crushed biscuits into the cake tin and using a spoon, press it down to create an even base. Put the tin in the fridge and chill for 15 minutes.
Step 2: Make Banoffee Pie Filling
Peel the bananas and chop them into thin slices. Put the banana slices on top of the biscuit. Open the tin of condensed milk and pour it over the top of the bananas. Spread it over evenly. Put the pie into the fridge and leave for 20 minutes. Pour the cream into the large bowl. Whip well until stiff. Take the pie out of the fridge, spoon the whipped cream over the top and smooth out evenly. Put the Banoffee Pie back into the fridge and allow it to chill for 20 minutes.
Step 3: Garnish and Serve
Take the Banoffee Pie out of the fridge and finely spread the dark chocolate over the top. Open the seal of the cake tin and run a knife around and finally remove the tin completely. Slice and serve.
- 400g tin Of Condensed Milk
- 3 Large Bananas
- 1 Pack Of Chocolate Hobnobs
- 300 ml Whipping Cream
- 50g Dark Chocolate
- 3 tbsp Of Butter, melted