Banoffee pie

 Why don't we have this on the blog? Because it's too easy?  I don't know. 

I usually made Banoffee with a blind-baked sweetcrust pastry base, then two tins of the caramel (or one, if you're not so sweet-toothed), then sliced layered bananas all over the spread toffee, then Chantilly (or just plain whipped cream). 

(Sweetcrust: about 250g plain flour, 125g butter (cold, cut up), 100g icing sugar, 1 egg, sometimes some lemon zest, splash of ice water or so if needed, pinch of salt. Or can decrease the sugar, replace the egg with water, use caster instead of icing, but whatever you do make sure you touch that butter as little as possible and crumb it into the flour and bind quickly. Also useful to roll out between cling film or baking parchment: it's always floppy.) 

However Flash made it the other day and instead of baked crust, used a biscuit and butter base, and frankly I think the nutty flavour went better with the caramel and banana. Plus it's even easier. 

As a side note, if you don't have access to tinned caramel, you can boil a tin of sweetened condensed milk for 45 minutes or so and it'll turn into caramel. I used to do this because condensed milk is about a quarter of the price of caramel. Now the part I can't afford is the calories on my tummy more than the pennies from the pocket.