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Recipe by olive magazine

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1. Video tutorial: Melting chocolate

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.

Per serving

692 kcalories, protein 10.1g, carbohydrate 76.5g, fat 40.1 g, saturated fat 22.6g, fibre 2g, salt 0.65 g

Latest comments and suggestions

• Grannyvron

  29 October 2008

  Grannyvron commented on this recipe

  I tried this recipe with ginger biscuits and melted butter but cooled it in the fridge instead of cooking it. yum.

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• locolisa

  31 October 2008

  locolisa rated and commented on this recipe

  

  Very easy to make and very nice - quite sweet so only serve in small portions!

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• fariya

  01 November 2008

  fariya commented on this recipe

  itss a very nyc n yummy cake..!

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• Edith's Bind

  01 November 2008

  Edith's Bind commented on this recipe

  How did the caramel become caramel?

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• kingtwig

  01 November 2008

  kingtwig commented on this recipe

  The caramel was already caramel. Its caramel in a tin! :o)

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• JOOLES

  03 November 2008

  JOOLES commented on this recipe

  Absolutly delicious!!! My mum came over and made this with me. Really easy and a lot of fun to make. A funny moment was when i turned round to see my mums chin covered in chocolate where she had been dipping the sliced banana in the melted chocolate, lol My fella couldnt get enough of it, i will defenetly be making this again:O)

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• Bulbie

  20 November 2008

  Bulbie rated and commented on this recipe

  

  I loved this pie. I had to substitute the carnation caramel with a kind I could eat, as I have intolerances, and I had to do the same, swapping the cream with dream topping, but it was almost exactly the same, and it tasted amazing! The caramelly hob nob base mixed in with lots of the dream topping was to die for!

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• Shevy

  31 December 2008

  Shevy commented on this recipe

  Boil an unopened can of condensed milk covered in water for about 3 hours and Magic- caramel, same as Nestles. Warning- keep the can covered by the water though or it will explode. Pressure cooker works well as well

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• katie

  19 January 2009

  katie commented on this recipe

  I've made this pie twice now and everyone has loved it...i added raspberries as an extra it went really well with the banana! Really easy to make too!

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• Maura

  05 February 2009

  Maura rated and commented on this recipe

  

  This was a big hit and very easy to make

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• RooBee

  21 February 2009

  RooBee commented on this recipe

  I've made this for years - but only just realised I can buy the condensed milk ready caramelised - doh! It made life soooo much easier and I think tasted better then the long method I'd always used.

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• Kimmy

  01 April 2009

  Kimmy commented on this recipe

  Loved this recipe! Me and my boyfriend made it togther for Mothers day and both mothers were v happy with it!

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• mumof5nanof1

  03 April 2009

  mumof5nanof1 rated and commented on this recipe

  

  My husband loves this... so Im just about to make it again as it is very easy to make. I use digestive biscuits. they seam to work ok

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• beefcake

  13 May 2009

  beefcake rated and commented on this recipe

  

  This cake was anticipated for weeks as it was to celebrate the end of bodybuilding contest prep. diet...i wolfed it down whole yet obviously it was very heavy. You feel those 7000 kcals! The average person would only be able to finish a slice. Next time i will scatter cadburys flake over the cream as opposed to dark chocolate.

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Ingredients

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tin Nestlé Carnation Caramel
• 3 large bananas , sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 40 minutes plus chilling

Ingredients

• 300g oaty biscuits (Hob Nobs are good)
• 60g butter , melted
• 397g tin Nestlé Carnation Caramel
• 3 large bananas , sliced
• 350ml double cream
• 1 tbsp icing sugar
• 100g dark chocolate

Per serving

692 kcalories, protein 10.1g, carbohydrate 76.5g, fat 40.1 g, saturated fat 22.6g, fibre 2g, salt 0.65 g

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