Banoffee Pie

...Continuing with the banana theme, here is a banoffee pie creation. It was so much easier to make than I thought it would be, and it tasted amazing : very professional. It was gone in a day!

Ingredients:
3 large bananas
60g softened butter
397g tin condensed milk
300g oaty biscuits ( Hob Nobs are really good)
350ml double cream
Chocolate sprinkles ( optional for easy decoration )

Method:
Prep: 45 mins plus chilling
1. Crush the biscuits. This can be done in a food processor, or by putting the biscuits into a sealed plastic bag and whacking with a rolling pin until finely crushed. ( I opted for the whacking- less washing up!)
2. Add the butter and mix well with the oaty crumbs.
3. Press the mixture into a 24cm tart tin ( preferably with a removable base) in an even layer. Bake in the oven for 10-12 mins until lightly toasted and set: 180 c regular oven; 160C fan; Gas mark 4. Leave to cool and then gently release from the tin and put on a serving plate. ( If the tin hasn't got a removable base just leave it in the tin as I did - see pic).
5. Pour the condensed milk into a saucepan, and stir continuously on a medium-low heat for 10-15 mins. Take it off the heat when you can turn a cooled tablespoon upside down without it falling off.
6. Spread this caramel over the biscuit base and chill for 1 hour.
7. Slice the banana and arrange the slices over the toffee.
8. Whip the cream and sugar together to form soft peaks and spread over the bananas.
9. Lavishly cover with chocolate sprinkles, and enjoy your banana masterpiece!