Ingredients
Method
- Prepare a 20cm (8 inch) loose bottomed or spring form tin with deep sides by greasing the sides then lining the base with baking or parchment/greaseproof paper.
Make the pie base
- Measure out the digestive biscuits, then bash them or put them in a food processor with until you have a fine crumb.
- Measure out the butter and melt it in a pot over a low heat. When the butter has melted, pour in the crushed biscuits. Stir it all together until the biscuit is well coated in the melted butter.
- Pour the biscuit into your prepared tin, then use the back of a spoon to press it firmly down to make the base. Make sure you work around the base so that it is all firmly compacted. Use your spoon to build up a little edge to the base to hold the caramel in place later.
- Chill the base for at least 15 minutes.
Make the caramel
- Measure out the butter and sugar and put them in a pan. Heat them gently until the butter has melted.
- Add the condensed milk then bring the mixture to the boil, stirring all the time. Continue to boil it for 3-5 minutes until it is a nice golden brown colour. Make sure you stir it constantly so that it doesn't burn on the bottom.
- Pour the caramel over the biscuit base and leave it to chill for at least an hour.
Add the bananas and cream
- Peel and slice the bananas, and arrange them over the top of the caramel.
- Finally, whip the cream with a hand held whisk or the whisk attachment of your free-standing mixer. Whip it until it forms soft peaks, then spoon it over the top of the bananas.