Start by crushing the digestive biscuits into breadcrumb texture. Slightly melt butter and mix with biscuit crumbs. Flatten into cake tin and chill in fridge for 30 minutes. Whilst base is chilling whip the double cream until firm and spreadable and chop bananas into thin slices.
Remove base from fridge and cover with caramel, spread evenly over whole base. Next layer the banana slices all over the caramel. Top with the creaming, spreading all over.
To finish either melt the chocolate and drizzle or grate chocolate over the top of the pie.
Originally Submitted
3/14/2013
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