INGREDIENTS

3 Bananas

300ml Procal Thickened Cream

Grated chocolate/or Cocoa powder to garnish

Base

250g Arnotts Granita Biscuits

125g Butter melted

Caramel

80g Butter

1/2 Cup firmly packed brown sugar

125ml Procal Pouring Cream

 

 

METHOD

1. Line base of a 20cm springform tin with non-stick baking paper. Roughly break up the biscuits and place into a food processor. Process until finely crushed. Add butter and process to combine. Transfer the biscuit mixture to the tin and firmly press over base and halfway up sides. Refrigerate.
2. Place the pouring cream, sugar and butter in a medium saucepan. Using a wooden spoon, stir mixture over low heat for 10 minutes or until the caramel thickens. Pour mixture onto biscuit base. Cover and refrigerate for 1 hour to set.
3. Whisk cream until firm peaks form.
4. Peel and slice bananas, and arrange them carefully over the caramel filling. Top with whipped thickened cream. Sprinkle chocolate over pie to garnish. To serve, cut the banoffe pie into wedges