Serves: 7-8 |  Prep time: 2hrs | Difficulty: Easy | Suitability: Vegetarian

We've all secretly snuck a few extra spoonfuls of banofee pie onto our plates at weddings and parties over the years. Crunchy, sweet, salty, nutty, buttery and creamy, this desert really has it all. Made with fresh bananas and Tropical Sun Condensed Milk, Liv Alice's recipe is so indulgent that we guarantee this pie will not last long, so maybe consider making two! 

Before You Start 

You will need: 

• Mixing bowls
• Pans for the hob
• Round baking tin with removable base and expandable sides 
• Electric whisk or mixer
• Food processor (or plastic bags with rolling pin)

Ingredients

For the biscuit base
325g digestive biscuits 
225g butter, melted 

For the caramel
150g butter
150g brown sugar
X1 can Tropical Sun Condensed Milk
½ teaspoon vanilla extract (or Tropical Sun Vanilla Essence)
Pinch of sea salt
 
For the salted, caramelized pecans
¼ cup sugar
½ cup pecans
1 teaspoon salt
 
For the topping
450ml double cream 
3 ripe bananas 
A few squares of dark chocolate for shaving
 

Method

• Make the biscuit base first. Put the biscuits into a food processor and blitz till they form breadcrumbs, or pop them into a food bag and crush with a rolling pin. Melt the butter in a pan on the hob, then once melted, add in the crumbs and mix well.
• Pour the buttery biscuit mixture into a round tin and then press down firmly to create an even biscuit base. Chill in the fridge for 30 mins to 60 mins.
• While the base cools, make the caramel. Heat the butter and sugar together in a pan over a medium heat until the butter melts and sugar dissolves. Keep stirring till they have come together. Stir in the condensed milk, vanilla and salt, bring up to a boil, then take immediately off the heat.
• Take the biscuit base out of the fridge and pour the caramel onto the biscuit base, then transfer back into to the fridge and leave to cool completely (overnight is best).
• Now make the salted, caramelized pecans. Heat the sugar in a pan on the hob until it turns liquid. Once it turns, add in the pecans and salt and mix well to make sure each nut is coated. Then quickly transfer onto a baking tray covered in baking paper, spread out the nuts and let them cool. Once cooled you can break them up into chunks.
• When ready to serve, time to whip up your cream. Add the double cream to a large bowl and whip with electric hand beaters till thickened but not stiff. Slice the bananas and layer over the caramel, then pipe or spoon the cream over the bananas. Top the with chunks of caramelized pecans and the shavings of chocolate.
• If you are serving in a nice baking tray then enjoy from there, if not – carefully expand the sides of the tin and put the pie on a nice serving plate with the base still attached to help it hold its shape, and enjoy!