- 350g digestive biscuits
- 150g butter, melted
- 360g tin caramel
- 2 bananas, sliced
- 400ml double cream
- plain chocolate or cocoa powder, to decorate
- Break biscuits up in a food processor or place in a tea towel and smash with a rolling pin. Pour butter into food processor and pulse to combine, or mix biscuits and butter together in a large bowl. Line base of a loose-bottomed, fluted rectangular 30,5cm x 20,5cm tart tin with greaseproof paper. Press mixture in. Chill for 1 hour.
- Spread caramel over chilled biscuit base and arrange the banana slices over the caramel in a single layer.
- Whip the cream until thick and spread over the bananas. Carefully remove from the tin, grate over the chocolate and chill until ready to serve.
GET AHEAD Make the pie up to two days ahead and chill.
Each Serving About 2 570kJ, 43g fat (26g saturated), 50g carbohydrate (31g total sugars), 6g protein, 0,3g fibre.
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