- 175g digestive biscuits
- 100g butter, melted
- 100g butter
- 100g brown sugar
- 397g Carnation condensed milk
- 3 bananas
- 300ml double cream, lightly whipped
- grated chocolate for decoration or 1 tbsp cocoa powder
Grease a 20cm loose-bottomed cake tin
To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base of the cake tin. Chill the base while making the filling.
To make the filling, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolve. Add the condensed milk and bring gently to a boil, stirring continuosly. When the caramel started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 2 hour or until firm.
To serve, remove the pie from the tin and place the cake on a serving plate. Sliced the bananas, fold half of them into the softly whipped cream and spoon over the caramel base. Decorate the remaining bananas and finish with the grated chocolate or the cocoa powder.