Whip up this simple and delicious dessert recipe for Banoffee Pie
1/2 packet tennis biscuits
1/2 packet Marie bisuits (you can use a packet of tennis biscuits on their own)
1 tin caramel (carnation or clover make a great caramel)
3 or 4 bananas sliced about 5mm thick
250ml fresh whipping cream (be careful when you buy cream these days, there are so many varieties and some just do not whip)
1 teaspoon vanilla essence
First off, take your biscuits and break them into a shopping bag, then place the shopping bag on the counter and with a rolling pin or wine bottle crush them into a fine powder.
Now melt the butter in a medium size pot and add the biscuits, remove from the heat and mix the biscuit and butter mixture until all of the biscuit is evenly coated with butter.
Spoon into the pie dish about three quarters of the mixture and using a spoon spread it evenly and quite firmly over the bottom and up the sides of the dish. Try not to make the base thicker than about 3mm and press it down firmly.
Using your finger tips, press the rest of the biscuit mixture into the sides of the dish closing up any holes.
Pop it into the fridge for about half an hour while you have a cuppa or a glass of wine and prepare the cream and bananas.
Slice the bananas into thin slices and set aside. Add the cream to a large bowl, add the vanilla and whip to a thick consistency.
Take your base from the fridge and place your banana slices on the bottom, then cover with the caramel using a spatula/spoon to spread evenly. Cover with the cream and give it a sprinkle with cocoa or grated chocolate or a few more banana slices, whatever you fancy really. (you can also mix the banana’s and the caramel together and then put into the base)
Serve and watch the magic!!!