Ingredients

Base:

• 6oz chocolate chip cookies
• 1/2 tsp ground cinnamon (optional)
• 3oz butter, melted

Topping:

• 1 large tin of condensed milk
• 1 tsp chocolate powder (optional)
• 1oz caster sugar
• 1/2 pint double cream
• 1 large banana
• chocolate chips for decoration

Method

1. Crush biscuits and stir in cinnamon and butter. Press into base of a well-greased cake tin (around 8 inches). Chill, generally overnight, or at least for several hours.
2. Immerse the can of condensed milk, unopened, into boiling water. Cover and boil for 3 hours, but do check it every 40 minutes and add more water if required, to cover the tin.
3. After 3 hours, remove from the water and allow to cool completely before opening. Inside will be a soft toffee filling.
4. Whip the cream with the chocolate powder and sugar until thick and smooth.
5. Remove the biscuit base from the cake tin and empty the toffee mixture onto the base and spread.
6. Chop the banana and spread over the toffee.
7. Finish by spooning or piping on the cream and decorate with chocolate chips.

 

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According to Jenny, this is a combination of a few recipes and after sampling lots of banoffee pie over the years, this in her opinion, is the best mix.