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| Prep Time | 35 minutes |
| Servings |
people
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Ingredients
- Condensed milk(400 gm) - 1 tin
- Banana - 3 large
- Digestive biscuit britannia - 2 pkts
- Whipping cream - 300 ml
- Coffee powder - 1 tsp
- Melted butter - 8 tsp
- 8” spring form cake tin - 1 no
Ingredients
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Instructions
- Fill a very large saucepan with water and place it over a high heat.
- After 2 hours, carefully remove the tin from the water and leave it to cool.
- Prepare the biscuit base. Put the biscuits into a food processor and blitz till the biscuits are finely crushed.
- Melt the butter and add it to the crushed biscuits and mix well.
- Pour the crushed biscuits into the 8”cake tin (medium sized one) and using a spatula, press it down to create an even base.
- Put the tin in the fridge and chill for 15 - 20 minutes.
- Prepare the bananas. Peel the bananas and chop into thin slices.
- Add the bananas and toffee topping. Put the banana slice on top of the biscuit and flatten them out.
- Refrigerate. Put the pie into the fridge for at least 20 minutes.
- Add 1 tsp coffee powder to the whipped cream. Adjust it according to taste.
- Refrigerate again. Put the banoffee pie back into the fridge and leave to chill for a further 20 minutes.
- Sprinkle coffee powder or cocoa powder on the banoffee pie.
- Open the seal of the cake tin, run a knife around the inside and finally, remove the tin completely and serve. (dip the knife in hot water to make the spreading process easy)
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