Banoffee is a very popular pie that consists of a graham cracker crust with a toffee/dulce de leche and banana filling. It’s all topped off with whipped cream and chocolate shavings. The name comes from the ingredients – “banana” and “toffee”. It’s an indulgent pie comprised of two very delicious flavors that just work so well together.
1. Lightly oil a deep 23cm springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
2. Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
3. Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.
4. Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
5. Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.
6. Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
7. Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.