To make the toffee boil the unopened tin of condensed milk in water for two and a half hours (this can be done well in advance). Leave to cool
Melt the butter Whizz the biscuits in a processor until they are fine crumbs and mix with the melted butter
Press the biscuit mixture into the base of an 18cm (7") loose-bottomed cake tin (mine is also quite deep-sided). Chill in the fridge
Spread the toffee over the biscuit base and then layer on the slices of banana
Whip the cream until soft peak stage and dollop over the top of the bananas. I like the cream to look bumpy and 'dolloped' so I just gently ease it out towards the edges of the cake tin
Dust with cocoa powder and chill in the fridge
To serve: Remove from fridge a few minutes before serving and to unmold, place the cake tin on a tin of baked beans (or something similar) and gently pull down the sides of the cake tin until your banoffi pie is revealed in all it's glory!
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