Melt the butter in the microwave for 30 seconds, then mix in with the graham cracker crumbs and salt
1 ½ cups Graham Cracker Crumbs, 6 tablespoon Butter, ¼ teaspoon Salt
Push mixture firmly into the base of a tart pan, and up the sides. Place in the fridge while you prepare filling
Make the filling
Chop bananas into 1cm slices, then cut each slice into quarters to make 1cm chunks
2 Bananas
Melt the butter and golden sugar in a saucepan over a medium-low heat, stirring constantly until the sugar has dissolved
1 stick Butter, ½ cup Golden Sugar
Add the condensed milk and salt and bring to a rapid boil, stirring all the time until it turns into a thick, golden caramel. Once the boil turns into thick bubbles bursting on the surface, boil for a further minute, then remove from the heat. It's important not to undercook it or the filling won't set properly
1 can Condensed Milk, ¼ teaspoon Salt
Put the bananas into the caramel immediately and stir together well, it's important to add the bananas while the caramel is still warm so the banana flavour infuses into the caramel
Pour the banoffee filling into the tart case and allow to set in the fridge for two hours
Decorate
Before serving, whip up the cream until stiff, then put on top of the pie. I piped my cream but you could easily just spread it on with a knife - it looks just as good!
3 cups Whipping Cream
Drizzle the top of the pie with caramel sauce, or melt down some candy caramels in the microwave and drizzle them
¼ cup Caramel Sauce
Finish with chocolate shavings or curls around the edges of the pie