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  • 200g Butter
  • 200g Digestive Biscuits


  • 200g Butter
  • 200g sugar
  • 2 x 400ml can condensed milk
  • 6 bananas chopped
  • 4 leaves gelatine



  1. Crush the Digestive biscuits and mix in melted butter.
  2. Place into tray covering the base
  3. Place in fridge to chill for 15 minutes


  1. Melt Butter and sugar together in a pan until a golden caramel
  2. Add both cans of condensed milk along with the chopped bananas, cook to soften
  3. Add gelatine leaves
  4. Blitz in a blender until smooth
  5. Pour on to chilled base, return to fridge and chill for 15 minutes
  6. Serve with dollop of sour cream or drizzled in toffee sauce
Banoffee Pie

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