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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

Results 21-31

• Maura

  29 August 2009

  Maura commented on this recipe

  Have made this several times now and always disappears - even the M-i-L approved !!!

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• Laineypen

  30 August 2009

  Laineypen rated this recipe

  

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• Rachel

  09 September 2009

  Rachel rated and commented on this recipe

  

  Yummy and very easy to make, I must admit I didn't put the chocolate over the top as I was worried I would make a mess of it! I think its better to use chocolate digestives I find they hold together better than hob nobs which tend to crumble.

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• Louise G

  10 September 2009

  Louise G rated and commented on this recipe

  

  Great recipe I tried to fthe first time today, but I struggled with the biscuit base as when I cooked I, it was too brittle and fell apart. The base worked better chilled instead of baked although its still very brittle/crumbly. Anyone any ideas on how to improve this or is this they way its supposed to be? Flippin yummy cake though even with crumbly base. My 2 children (ages 6&2) loved it - only a small slice for them though as its very sweet.

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• alexandra

  18 September 2009

  alexandra rated this recipe

  

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• love_BanoffeePie

  27 September 2009

  love_BanoffeePie commented on this recipe

  I made this for my aunties birthday last month and it went down a treat! I acctually forgot the banana's - would you ever lol.. but just sliced them quickly + put them on top of the creame, it was just as nice (might have been even better!) Making it again tonight for my mum(: xox

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• KAREN M-S

  10 October 2009

  KAREN M-S rated and commented on this recipe

  

  My 15 yr old son made this and poured warm chocolate over the cream then swirled it in like a marble effect. It looked and tasted great and as we were doing a dessert challenge - whn the votes came in yes he won !!

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• Harri

  15 October 2009

  Harri rated this recipe

  

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• CBridgeman

  31 October 2009

  CBridgeman commented on this recipe

  I made this yesterday for my sister who was visiting and it went down a treat although I made a few changes, which in the end more closely resembled the recipe that used to be printed on the back of Nestlé's can of condensed milk. As I was unable to find a can of their carnation caramel, I simply boiled an unopened can of condensed milk covered in water for around an hour and instead of baking the biscuit base, I chilled it in the fridge for approximately twenty minutes. The end result was still very good.

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• viktory

  16 November 2009

  viktory rated and commented on this recipe

  

  Superb. Deliciously decadent!

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• Paula

  19 November 2009

  Paula rated and commented on this recipe

  

  Had this at a friends and it was delicious. Def going to make it myself.

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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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