How to make banoffee pie

Directions

• 1. Step 1Grease and line the base of a 20.5cm round springform cake tin with baking parchment. For the base, in a food processor whizz the digestive biscuits until finely crushed (alternatively bash in a food bag with a rolling pin). Add the melted butter and pulse/mix until the mixture clumps together. Tip into the prepared tin and press mixture into the base and 2.5cm up the sides. Chill until needed.
  2. Step 2For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside until needed.
  3. Step 3Next, in a medium pan gently heat the butter, brown sugar and condensed milk, stirring constantly, until the sugar dissolves. Bring just up to the boil, stirring constantly to prevent the mixture catching, then remove from the heat and mix in the melted chocolate and a pinch of salt. Scrape into the biscuit base and chill until firm, about 11/2hr.
  4. Step 4To serve, unclip the springform tin and transfer the base to a cake stand or serving plate. For the topping, in a medium bowl, whip the cream and icing sugar until the cream just holds its shape. Peel and slice the banana and arrange on top of the set toffee filling. Spoon on the cream and lightly dust with cocoa powder. Serve in slices.