Double Layer Hazelnut Banoffee Pie

Because one layer of gooey caramel sauce, sautéed bananas in Frangelico and cookie base just isn’t enough. If you’re a beginner to the baking realm then this is a good starting recipe for you. Its super simple but will also impress!

INGREDIENTS

BASE
500g Crushed biscuits (such as gingernuts or malt biscuits)
150g melted butter

CARAMEL

1 cup soft brown sugar
2 cans condensed milk 
150g butter
1 tsp Vanilla Essence

FILLING
6 Bananas (sliced) & 2 tbsp Hazelnut liquor (such as Frangelico)
300ml Cream (whipped)

TOPPING
Whittiker’s dairy milk chocolate bar

METHOD

For the base, crush the biscuits by hand or in a food processor, melt butter and mix together. 
Grease a springform cake tin and press half the biscuit mixture into the tin and place in the freezer to set.

I make my own caramel because I like it a little chewy.
In a saucepan add the soft brown sugar, butter & vanilla essence. Melt down and bring to the boil, carefully add the condensed milk and boil (stir continuously) till it turns a deep golden brown (takes about 8 mins).

Pour onto the chilled biscuit base and place in the fridge to cool.

Slice bananas in small circles. Heat 2 tbsp of butter in a non-stick frypan and add bananas and 2 tbsp of hazelnut liquor sauté each side until golden brown (2-3 minutes each side). Set aside to cool.

When the caramel has set, arrange the banana slices over the caramel and then add the rest of the biscuit base mixture and top with whipped cream.

Use a knife to scrape down chocolate bar to get chocolate shavings, sprinkle over the whipped cream, serve.