Banoffee pie

Ingredients

• 250 gCookies, graham crackers, plain or honey (includes cinnamon)
• 100 gButter, without salt
• 100 gButter, without salt
• 100 gSugars, brown
• 397 gMilk, canned, condensed, sweetened
• 360 gBananas, raw
• 300 gCream, fluid, heavy whipping
• 10 gSugars, powdered
• 3 gCocoa, dry powder, unsweetened

Method

1. Blitz 250 g biscuits to fine crumbs and mix with 100 g melted butter.
2. Press the crumbs firmly over the base and sides of a 23 cm loose-bottomed tart tin.
3. Chill the crust for 30 minutes to firm up.
4. Meanwhile melt 100 g butter with 100 g brown sugar in a pan, pour in 397 g condensed milk and bring to the boil, stirring constantly; boil for 3 minutes until the toffee thickens and turns golden.
5. Spread the hot toffee over the crust and chill for 60 minutes until set.
6. Slice the bananas into 5 mm rounds and arrange them over the toffee.
7. Whip 300 g cream with 10 g icing sugar to soft peaks.
8. Spread the cream over the bananas, dust with 3 g cocoa, cut into 12 slices and serve within 4 hours, before the bananas brown.