Banoffee Pie

There is something wonderful about this desert that makes it irresistible. Whether it's the saltiness from the crushed biscuits and pecans on the base, the sickly sweetness from the caramel, the smooth texture of the just past ripe bananas, the heavenly thick whipped cream on the top, or the slight bitterness from the dusted chocolate. I don't know what the secret is, I just know that this combination of ingredients is perfection!

Ingredients
3/4 cup unsalted Butter
1/2 cup caster Sugar
1 can condensed Milk
1/2 pack of Hobnobs, or your favourite Biscuits, crushed
1 cup of Pecans
3 large Bananas, sliced
1 cup double Cream,
Cocoa powder & Icing Sugar, for dusting

Recipe
Start with the caramel. Place the sugar and 1/2 cup of butter in a saucepan on a low heat. Stir until the the butter melts to combine with the sugar and starts to dissolve. Add the condensed milk and turn the heat up to bring to a boil, as soon as the mixture starts to thicken and smell of caramel, turn the heat off and leave to one side.

Melt the remaining butter in a separate pan. Crush half of the pecans, and place these in a bowl with the crushed biscuits. Add the melted butter and mix well. Spoon the crushed biscuit mixture onto the base of a round cake tin, pressing down to compress the biscuit mix. Then layer the sliced bananas on the bottom. Spoon the cooled caramel over the top, then transfer to the fridge to let everything set for 30 minutes.

When you're just about ready to take them out of the fridge, pour your double cream in a bowl and whisk until soft peaks form. Spoon the whipped cream onto the banoffee pie and top with pecans. Dust everything with cocoa powder and icing sugar. Enjoy.