Banoffee Cake

Ingredients

Crust

• 100g butter, melted
• 2 tbsp cocoa powder
• 250g digestive biscuits, crushed

For the caramel

• 100g butter
• 100g dark brown soft sugar
• 1 can Condensed Milk

For the top

• 4 small bananas
• 300ml carton whipping cream, lightly whipped
• grated chocolate
• 20cm loose-bottomed cake tin, greased

Directions

1. Tip the biscuit crumbs into a bowl.
2. Add the butter and cocoa and mix in.
3. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell.
4. Chill for 10 minutes.
5. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
6. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
7. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
8. Carefully lift the pie from the tin and place on a serving plate.
9. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base.
10. Decorate with the remaining bananas and finish with the grated chocolate.