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I was inspired the other day to make this old childhood favourite of mine after seeing someone make a very complicated version on television. This is one of the easiest desserts to make. It tastes and looks amazing and anyone trying it will be impressed with your culinary skills. Great for dinner parties and summer nights but beware of the calories, this one's not for the lighthearted!
You Will Need:
150-200g Digestive Biscuits
70g Melted unsalted butter
400g condensed milk or 400g caramel condensed milk
300ml whipping or double cream
2 bananas
grated chocolate for decoration
First of all blend the digestive biscuits in a food processor until it's all crumbly. If you don't have a food processor a good trick is to put the biscuits in a sealed plastic bag and beat ferociously with a rolling pin until you have the same effect. (Also good for pent up frustration!) Mix the crumbed biscuit mix in a bowl with the melted butter then add to a baking tin and press down to make the base of your pie. A good way to do this is with a potato masher. It's best if you have a spring form tin so that you can easily remove the rim later on. Place the biscuit base in the fridge for about 20-30 mins to set.
There are two ways to make the caramel toffee sauce for your pie. The easy way or the even easier way. No need to faff about with sugar and water and melted butter which can so easily go wrong and ruin your pots and pans. Condensed milk is the best way to make delicious toffee. The easy way is to place a tin of condensed milk in a large pot, cover with water and simmer for 2-3 hours. Make sure you keep checking on the water level. The tin should be completely covered by the water or the tin could explode, so keep topping up if required. Leave the tin to cool before opening and inside you will now have some gorgeous caramel toffee. Once the tin has been caramelised it will remain so indefinitely so you might want to make 2 or 3 so you always have a ready supply of caramel toffee in your cupboard. The even easier way to do this is to spend a little more and buy the already caramelised version of condensed milk which is available in most supermarkets.
Next you should put your cream in a bowl with a little vanilla for extra sexiness and whisk until it's thick and forming soft peaks. Now your biscuit base should be done, so spread your caramel toffee over the base. Slice your bananas. Place some sliced banana on top of the toffee. I like to separate half the cream and fold one of the sliced bananas into some of the whipped cream. I then spread the banana cream on top of the toffee and bananas. Then add the rest of the cream and spread evenly. Now grate some chocolate on top for decoration and there you have it! Enjoy!
You Will Need:
150-200g Digestive Biscuits
70g Melted unsalted butter
400g condensed milk or 400g caramel condensed milk
300ml whipping or double cream
2 bananas
grated chocolate for decoration
First of all blend the digestive biscuits in a food processor until it's all crumbly. If you don't have a food processor a good trick is to put the biscuits in a sealed plastic bag and beat ferociously with a rolling pin until you have the same effect. (Also good for pent up frustration!) Mix the crumbed biscuit mix in a bowl with the melted butter then add to a baking tin and press down to make the base of your pie. A good way to do this is with a potato masher. It's best if you have a spring form tin so that you can easily remove the rim later on. Place the biscuit base in the fridge for about 20-30 mins to set.
There are two ways to make the caramel toffee sauce for your pie. The easy way or the even easier way. No need to faff about with sugar and water and melted butter which can so easily go wrong and ruin your pots and pans. Condensed milk is the best way to make delicious toffee. The easy way is to place a tin of condensed milk in a large pot, cover with water and simmer for 2-3 hours. Make sure you keep checking on the water level. The tin should be completely covered by the water or the tin could explode, so keep topping up if required. Leave the tin to cool before opening and inside you will now have some gorgeous caramel toffee. Once the tin has been caramelised it will remain so indefinitely so you might want to make 2 or 3 so you always have a ready supply of caramel toffee in your cupboard. The even easier way to do this is to spend a little more and buy the already caramelised version of condensed milk which is available in most supermarkets.
Next you should put your cream in a bowl with a little vanilla for extra sexiness and whisk until it's thick and forming soft peaks. Now your biscuit base should be done, so spread your caramel toffee over the base. Slice your bananas. Place some sliced banana on top of the toffee. I like to separate half the cream and fold one of the sliced bananas into some of the whipped cream. I then spread the banana cream on top of the toffee and bananas. Then add the rest of the cream and spread evenly. Now grate some chocolate on top for decoration and there you have it! Enjoy!
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