Best-ever Banoffee Pie



Biscuit base:
75g butter
300g chocolate oat biscuits

Toffee filling:
115g butter
115g (160ml) Huletts Treacle Sugar
1 x 397g can sweetened condensed milk

50mI fresh cream
5 ripe but firm medium bananas
5ml lemon juice
25g plain dark chocolate, coarsely grated, or chocolate curls



To make the crust:

  1. Melt the butter in a small pan.
  2. Break the biscuits into chunky pieces and blitz them to crumbs in a food processor. Tip the crumbs into a bowl and stir in the melted butter.
  3. Tip the mixture into the centre of a 23cm round x 4cm deep loose based tart pan and press it firmly into the base and up the sides. Make sure the mix is evenly distributed, especially where the base meets the sides.
  4. Chill for 30 minutes until set.

To make the filling:

  1. Melt the butter in a pan and stir in the sugar. Cook over a low heat, stirring constantly, until the sugar has dissolved.
  2. Add the condensed milk and bring to a gentle simmer, stirring constantly.
  3. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth over the surface.
  4. Leave to chill for at least 1 hour (up to 8 hours) before topping.
  5. Remove from the pan (this is easier if left at room temperature briefly).
  6. Just before serving, lightly whip the cream. It should stand in very soft peaks (any thicker and it will look over-whipped when mixed with the bananas).
  7. Diagonally slice 4 bananas and scatter half over the toffee. Fold the rest lightly into the cream and spoon gently on top.
  8. Slice the remaining banana and put it in a bowl with the lemon juice (this will stop the banana turning brown.) Toss very gently.
  9. Decorate the top with the lemony banana slices, poking them into the cream randomly and then sprinkle on the grated chocolate.