Ingredients:

  • 250g (9 oz) digestive biscuits (Graham Crackers in the US), crushed
  • 100g (7 tablespoons) unsalted butter, melted
  • 25g (2 tablespoons) granulated sugar
  • 100g (1/2 cup) unsalted butter
  • 100g (1/2 cup) granulated sugar
  • 397g (1 can) condensed milk
  • 1/4 teaspoon sea salt
  • 3-4 ripe, but firm, bananas
  • 1 tablespoon lemon juice
  • 300ml (1 1/4 cups) double cream (heavy cream in the US), chilled
  • 1 tablespoon icing sugar (powdered sugar in the US)
  • 1/2 teaspoon vanilla extract
  • Optional: Grated chocolate or cocoa powder, for dusting

Instructions:

  1. Prepare the Biscuit Base: Combine crushed biscuits, melted butter, and sugar. Press firmly into the base and up the sides of the tart tin. Chill for at least 30 minutes.
  2. Make the Caramel: Melt butter and sugar in a saucepan over medium heat. Add condensed milk and salt. Bring to a simmer, stirring constantly, and cook for 15-20 minutes, or until thickened and golden brown. Be careful not to burn.
  3. Assemble the Pie: Pour the caramel over the chilled biscuit base and spread evenly. Let it cool completely.
  4. Add the Bananas: Slice the bananas and toss with lemon juice. Arrange on top of the cooled caramel.
  5. Whip the Cream: Whip the chilled double cream with icing sugar and vanilla extract until soft peaks form.
  6. Top and Decorate: Spread or pipe the whipped cream over the bananas. Dust with grated chocolate or cocoa powder, if desired.
  7. Chill Before Serving: Refrigerate for at least 2 hours, or preferably overnight, before serving.