Easy Banoffee Pie

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Step 1

Crush the biscuits in a food processor and add the melted butter. Pour into a 23 cm fluted loose bottom tart tin. Press into base and sides. Push down with the back of a spoon to smooth the surface and chill in the fridge for I hour or OVERNIGHT.

Step 2

Beat the caramel until loose and spoon over the biscuit base. Spread it out over the base evenly using a spoon or palette knife. Gently push the banana slices into the caramel until covered and chill in the fridge.

Step 3

Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream over the bananas. Grate the dark chocolate over the tart.

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