Ingredients
Method
Prepare the base:
- In a bowl, combine the crushed digestive biscuits with the melted butter. Mix until well combined.
- Press the mixture into the base of a 9-inch pie dish or tart pan to form an even layer. Use the back of a spoon to smooth it out.
- Chill the base in the fridge for at least 30 minutes to firm up.
Make the caramel toffee:
- In a medium saucepan, melt the butter over medium heat. Add the sweetened condensed milk and dark brown sugar.
- Stir constantly and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, until it thickens and turns golden brown.
- Remove from heat and stir in the vanilla extract if using. Let the caramel cool for a few minutes.
Assemble the pie:
- Pour the caramel toffee over the chilled biscuit base, spreading it evenly. Return to the fridge for 1 hour to set.
Add the bananas:
- Once the caramel has set, arrange the sliced bananas on top of the toffee layer.
Whip the cream:
- In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the bananas.
Garnish and serve:
- Optionally, grate some chocolate or dust with cocoa powder for an extra touch.
- Chill the pie for at least 30 minutes before serving. Slice and enjoy!
Nutrition
Notes
- For a richer flavor, use dark brown sugar or muscovado sugar for the caramel layer.
- If you prefer a lighter version, you can use a reduced-fat cream or leave out the whipped cream topping altogether.
- To make this recipe gluten-free, substitute the digestive biscuits with gluten-free alternatives.
- You can also use a store-bought caramel sauce in place of making your own caramel if you’re short on time.
