This nursery-sweet British classic based on the flavours of toffee and banana really is astonishingly simple to make. The toffee in my banoffee omits the traditional, dangerous (and, at times, literally explosive) practice of boiling a can of condensed milk for most of a day. So, you can breathe a sigh of relief that, aside from the calorie count, this recipe is entirely risk free. Use a standard-size or six mini loose-base tart tins.
BANOFFEE PIE
140g butter
250g digestive biscuits
1 x 400g can condensed milk
75g dark muscovado sugar
2 tsp pure vanilla extract
3 bananas
300ml double cream
25g dark chocolate, grated
Preheat the oven to 180°C / Gas 4.
Melt 65g of the butter. Blitz the biscuits in a food processor until completely crushed, add the melted butter and pulse until fully combined. Press the buttery biscuit rubble firmly into the base and sides of yourtarttinortins. Bakefor 10 minutes to set and leave
