Combine the melted butter and crushed biscuits and mix thoroughly. Press the mixture into the base and sides of a 20cm flan dish. Refrigerate for 30 minutes.
Spread caramel over crumb base and refrigerate for 1 hour, until caramel is firm.
To serve, slice the bananas and arrange them over the set caramel. Top with the whipped cream and decorate with the grated chocolate.
Originally Submitted
12/18/2013
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