I have made this so many times and I’ve never been able to capture a photo and share it on here with you. It’s one of my last minute desserts to take to someone's place, so it is always dark when it gets eaten, which makes for stink photos. I also I don’t want to stop everyone from eating it while I play around snapping pictures; it’s kinda embarrassing. So, the picture above is the first time I have managed to capture this pie in a picture and I only managed to photograph a slice because the rest had been eaten! This pie is super quick to make and is really tasty. Caramel and banana is such a good combination!
1 cup biscuit crumbs (we use Farmbake Choc Chip Fudge Cookies)
⅓ cup butter, melted
2 x 395g cans caramel sweetened condensed milk
1 flake chocolate bar
1 teaspoon gelatine
2 teaspoons hot water
Mix the biscuit crumbs together with the melted butter and press into a 20cm round spring-form tin. Chop the banana into thin slices and layer over the top of the biscuit base.
Spread the caramel condensed milk over the banana layer. If you want a firmer caramel layer, mix the gelatin into the hot water and mix through the caramel before pouring it on the bananas.
Whip up the cream and spread it over the caramel layer. Crush up the flake bar and sprinkle the chocolate over the cream. Place in the fridge to set for at least 2 – 3 hours before serving.