Decadent Banoffee Pie Everyone Will Love

Decadent No-Bake Banoffee Pie That Everyone Will Love

Scale

200 g Digestive Biscuits (Substitute with graham crackers for a different flavor profile.)
100 g Butter (Melted; use dairy-free butter for a vegan option.)
150 g Unsalted Butter (Preferred for this recipe.)
150 g Soft Light Brown Sugar (Can substitute with light muscovado for a deeper taste.)
397 g Condensed Milk (Provides creamy texture and sweetness.)
1/4 – 1/2 tsp Sea Salt Flakes (Optional; enhances flavors of toffee.)
2–3 Large Bananas (Ripe bananas for best flavor.)
350 ml Double (Heavy) Cream (Can substitute with coconut cream for a non-dairy version.)
1 tbsp Icing Sugar (Optional; omit for less sweetness.)
1/2 tsp Vanilla Extract (Enhances flavor of whipped cream.)
45 g Cadbury Flake Bar (Crumble for topping; use chocolate of your choice.)
50 g Grated Chocolate (Optional; adds crunch.)

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Crush 200g of digestive biscuits in a food processor until fine or in a zip-lock bag with a rolling pin. Combine with 100g melted butter, press into the base of a springform tin, and chill for 30 minutes.
Melt 150g unsalted butter with 150g brown sugar in a saucepan over medium heat. Stir in 397g condensed milk and bring to a gentle boil. Stir until thickened, about 5 minutes, then pour over the biscuit base. Refrigerate for 4 hours.
Slice 2-3 ripe bananas and arrange them over the toffee layer for even distribution.
In a bowl, whip 350ml double cream with 1 tbsp icing sugar and 1/2 tsp vanilla extract until soft peaks form. Spoon over banana slices.
Crumble 45g Cadbury Flake or sprinkle 50g grated chocolate over the cream layer before serving.