I did a clear out of my larder last week and came across a can of Carnation caramel, inspiring me to have a go at another use of bananas…..with banoffee pie!
My favourite detail of this recipe is the twang added to the biscuit base.
I start with the biscuit base:
I crush 110g each of digestive biscuits and ginger nut biscuits with a rolling pin as finely as possible.
Add 1 tsp of all-spice (or cinnamon if you don’t have that) and mix.
Melt 120g of unsalted butter and add to the mixture.
Line a 7-8 inch tin with cling film and press the biscuit base into the tin.
Leave to chill for 2-3 hours.
If you have a 397g tin of caramel, heat for 1 minute on a low heat to soften the mixture, making it easier to spread onto the biscuit base.
If you only have condensed milk, heat 120g of unsalted butter in a pan, add a 400g can of condensed milk and bring to boil. Simmer and stir until you have a light golden colour.
Add 2 tbsps of double cream and beat mixture. Leave to cool.
Spread your caramel onto the biscuit base and chill for 2-3 hours.
Slice 3 bananas and layer onto the caramel (I tend to do this at the last minute to stop the bananas going brown).
Whip 280ml of double cream and spoon onto the bananas.
Dust with cocoa powder (or even some crumbled flakes) and it is ready to serve!
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