Mary Berry's banoffee pie recipe
 Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! Equipment and preparation: You will need a deep 20cm/8in springform cake tin to make this recipe. 150g/5½oz digestive biscuits (about 10)75g/2¾oz butter 150g/5½oz digestive biscuits (about 10) 75g/2¾oz butter 75g/2¾oz butter75g/2¾oz light muscovado sugar397g/14oz tin full-fat condensed milk (see tip)1 tsp vanilla extract 75g/2¾oz butter 75g/2¾oz light muscovado sugar 397g/14oz tin full-fat condensed milk (see tip) 1 tsp vanilla extract 300ml/10fl oz double cream3 small just-ripe bananas, sliced50g/1¾oz dark chocolate, melted, or cocoa powder 300ml/10fl oz double cream 3 small just-ripe bananas, sliced 50g/1¾oz dark chocolate, melted, or cocoa powder Method Line the base of a deep 20cm/8in springform cake tin with baking paper.To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour. Whip the cream in a bowl until soft peaks form. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour.Remove from the tin, and zig-zag the melted chocolate over the top or dust with cocoa powder. Line the base of a deep 20cm/8in springform cake tin with baking paper. Line the base of a deep 20cm/8in springform cake tin with baking paper. To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes. To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes. To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour. To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour. Whip the cream in a bowl until soft peaks form. Whip the cream in a bowl until soft peaks form. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour. Remove from the tin, and zig-zag the melted chocolate over the top or dust with cocoa powder. Remove from the tin, and zig-zag the melted chocolate over the top or dust with cocoa powder. Recipe tips You could use a 397g tin of dulce de leche caramel instead of the toffee filling and skip step 3. Add a teaspoon of sea salt to make a salted caramel version. This recipe will also make 8 x 7cm/2in rings to make individual pies. The base and toffee can be prepared up to a day ahead and left in the fridge. Assemble with the banana and cream ideally on the day. Not suitable for freezing.