Banoffee Pie

Ingredients-serves 6-8

Biscuit Base
100g/3½oz unsalted butter
250g/9oz gluten free/wheat free digestive biscuits, crushed


175g/6oz butter
85g/3oz caster sugar
85g/3oz dark brown soft sugar
397g can sweetened condensed milk

4 small bananas
284ml carton double cream, lightly whipped
dark chocolate to decorate- keep in fridge


In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed gluten free/wheat free biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.

To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.

Slice the bananas and mix most of them with the whipped cream and spread over the caramel. Decorate with the remaining bananas and decorate with grated chocolate.