Base: Crush biscuits in a bag. Melt butter in a saucepan then stir in the crumbs. Press mix over a base of an 20cm springform cake tin or pie dish. Put in a fridge for an hour.
Filling: Put the butter and sugar in a saucepan over a low heat. Once the butter has melted stir in the condensed milk and bring to the boil. Turn the heat down and simmer for 5 minutes, stirring all the time until it goes a caramel colour.
Pour into the base and chill for an hour.
Cover with a layer of banana slices then a layer of whipped cream. To serve add more banana slices on top and sprinkle chocolate.
I am not sure that the quantity of butter in the filling is correct as the filling was just swimming in the melted butter when it was being cooked and I had to pour it off. Still tasted OK though and we ate it all. - 31 Aug 2010
You're right possie, my family love banoffi pie and I use 100g of butter and sugar. I usually use brown or light brown sugar so that it goes really caramelly and dark, its also important to gently boil the condensed milk for 1 minute to make it go lovely and thick. - 05 Oct 2016