Biscuit Base

• 250 grams (1 packet) of shredded wheatmeal biscuits, crushed 

• 150 grams crushed plain biscuits such as malt, speculoos, biscoff, 

• 150 grams butter, melted

• 125 grams dark chocolate, melted

• Pinch of salt 

• 1 tablespoon caster sugar

• Optional: pinch of cinnamon and/or tablespoon desiccated coconut

Caramel on the stovetop

• 395 gram can of sweetened condensed milk

• 1/3 cup brown sugar, firmly packed

• 1 tablespoon butter

• Pinch of salt

Caramel in the oven

• 2 cans sweetened condensed milk

• pinch of salt

Topping

• Sliced Banana

• 125 grams thickened cream, whipped

• 1 chocolate flake, smashed or grated dark chocolate

1. Line the base of 20cm springform pan.

2. Crush the biscuits in a plastic bag using a meat mallet or in a food processor. 

3. Melt the butter and chocolate in the microwave in the melt setting on or the stovetop on a very low heat. 

4. Add the melted butter & chocolate, salt and sugar to the crushed biscuits and combine well. Pour the biscuit mix into the 20cm springform tin and pack it down with the back of a dessert spoon or tea cup. Place in the refrigerator to chill for at least 45 minutes. 

Stovetop Caramel

5. Make the caramel by adding the sweetened condensed milk, brown sugar and butter into a saucepan. On a low heat stir continuously until the mixture is golden in colour and thickened.

6. Pour the caramel over the chilled biscuit base and place back into the refrigerator to completely cool.

Oven-baked Caramel

7. Heat oven to 180 degrees. Pour the condensed milk into a heatproof dish. Cover with foil.

8. Place the container of condensed milk in the middle of a much larger heatproof dish.

9. Fill the larger baking dish with hot water until it rises to about the small level of the condensed milk in the small dish.

10. Bake for between 2 hours.

11. Pour or spoon the caramel over the biscuit base. Smooth over using a palette knife. Place in the fridge until it's ready to serve.

Build the Banoffee Pie

12. Decant the pie from the springform tin and place on your serving platter.

13. When you are ready to serve the banoffee pie, slice the banana into thin slices, on the diagonal.

14. Lay it neatly over the caramel.

15. Cover the banana with the thickened cream as neatly or as messily as you like.

16. Sprinkle the smashed chocolate flake or grated dark chocolate over the cream.

17. And if you’d like to get even decadent, drizzle with some warmed biscoff spread (smooth or crunchy).