Description: Invented at the Hungry Monk Restaurant (in East Sussex, UK) in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu.
There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher's favourite pudding!
Caramel, bananas, whipped cream and grated chocolate, all on a crushed biscuit base.
Serving Size: 10+
Time: 30 mins - 4 hours
Difficulty: Easy

Ingredients:
  1. 150g melted butter
  2. 250g packet plain biscuits (crushed)
  3. 330g can sweetened condensed milk
  4. 2 bananas
  5. 3/4 cup cream (whipped)
  6. 1/4t instant coffee
  7. 2-3 Tbsp grated dark chocolate
Preparation:
  1. Crush biscuits.
  2. Place Condensed Milk can (UNOPENED!!) into a saucepan large enough to hold water sufficient to cover the can and simmer safely.
  3. Set saucepan on a low heat and simmer carefully for at least 4 hours, adding water whenever it drops below the top of the can.
  4. BE VERY CAREFUL NOT TO OVERBOIL!! This can (especially in the case of the newer tins that have the ring-pull top) lead to the can exploding. If you're out of the room, you will hear a boom, and your kitchen will be covered in caramel. If you are in the room, you could be seriously injured. Seriously.
  5. To avoid this, you could always be a total cheat and buy the ready-caramelised stuff, it's probably near the normal stuff. It's not the same though.
Instructions:
  1. Mix the butter and crushed biscuits thoroughly.
  2. Press this mixture into the base and sides of a deep flan or pie dish (20cm round).
  3. Refrigerate for at least 30 mins to firm the base.
  4. Slice bananas and arrange evenly on top of biscuit base.
  5. Spread caramel over crumb base and refrigerate for 1 hour, until caramel is firm.
  6. To serve,top with the whipped cream and decorate with the grated chocolate.