Ingredients:
175g Ginger or lotus biscuits
65g butter

100g light muscovado sugar
100g butter
2 x 397g condensed milk

300ml double cream
1 large banana
Grated chocolate for sprinkling


Method:
Step 1: We will make the base, put the biscuits into a food processor, and blitz until crumbs form. You can also crush the biscuits by putting them into a freezer bag and crush them using a rolling pin.

Step 2: Melt the butter (65g) and pour it into your crushed biscuits, mix well and spread over the base and sides of your tin.

Step 3: Next, to make the toffee filling, add the butter (100g) and sugar to a large nonstick pan. Heat gently until the butter has melted and the sugar has dissolved, then add in your condensed milk, once you add this in bring to a boil and stir continuously. Here you are best to reduce the heat gradually until you start to see the mixture thicken. I have seen plenty of recipes that say it only takes 5 mins, for me, it has always taken a little longer and once you have patience it will form into toffee without burning.

Step 4: Once you are happy with the texture pour onto your biscuit base and leave to cool and set.

Step 5: Lastly, slice the banana and place the banana on top of the cold toffee mixture, spreading them out evenly. For the topping whip, the double cream until it just holds its shape and spread on top of the bananas, and sprinkle the whole pie with some grated chocolate or cocoa.

Step 6: Remove from the tin and allow to cool in the fridge for an hour so it is well set before serving.

Tips:
1. Cake stay fresh for up to 2-3 days when kept in the fridge.

2. To stop the bananas from discolouring you can slice the bananas and dip them into some lemon juice before adding them onto the pie.