You can prepare the base and caramel sauce in advance which means that all you have left to do to before serving is whip some cream and chop a few bananas.
280g Digestive biscuits
100g Melted butter
125g Dark brown sugar
395g Can condensed milk
300ml Whipped cream
4 x Ripe bananas, sliced
100g Peanut brittle or grated chocolate
Before you start, line a 22cm baking tin with baking paper (a springform tin is best).
Prepare the base
1. Blend the biscuits in a food processor until they resemble coarse breadcrumbs.
2. Place the biscuit crumbs in a large bowl, add the melted butter and mix thoroughly - the mixture should stick together when pressed between fingers.
3. Press the mixture firmly and evenly into the bottom and partway up the sides of the baking tin, it doesn't have to be perfect. Refrigerate for about an hour.
Make the caramel
1. Place the sugar and butter in a non-stick saucepan.
2. Heat until the sugar has melted and the mixture foams, then add the condensed milk and stir until it thickens (about five minutes).
3. Allow the caramel to cool slightly.
4. Pour two thirds of the caramel onto the base of the pie and place back in fridge to set (leave the remainder of the caramel at room temperature).
Assemble the pie
1. Place a layer of banana slices on the caramel base, cover with the whipped cream and the rest of the bananas.
2. Pour the rest of the caramel sauce over the pie and sprinkle with crumbled peanut brittle or grated chocolate.
Serve and eat at once!
Try this twist on the traditional banoffee pie - simply layer the caramel, bananas, cream, roughly broken biscuits and peanut brittle in a glass for a pretty dinner party sundae.
Add ice cream or try other fruit such as strawberries or mango - of course you'll have to change the name of the desert to suit!