Start by crushing your chosen biscuits either with a rolling pin, masher or lightly blitzed in a food processor. Add the melted butter and mix well. Press into your chosen dish (a loose bottomed flan dish is ideal, or a cake tin lined with greaseproof paper).

Using the back of a spoon press the base all over until it is tightly packed, firm and level. Put in the fridge to firm.

Put the condensed milk, butter and sugar in a saucepan and slowly bring to the boil stirring regularly. Reduce the heat then stir continuously for 10-15 minutes. The mixture will change colour first, then start to thicken. Please make sure you watch this as it will suddenly turn from liquid to a denser substance, then quickly burn. It should be thicker than it was, but will solidify more when refrigerated - you are not looking for something thick and creamy.

Pour your caramel over your base and gently tap to level out.

Slice your banana(s) and brush or dip them in the lemon juice (so they keep their yellow colour). Use the bananas to completely cover the caramel. Pipe or spread your cream over the bananas (as much or as little as you like).

Finish your banoffee pie with a sprinkling of grated chocolate.

Set in the fridge until ready to serve. Slice with a clean warm knife. Serve with extra cream or ice-cream if desired.

Enjoy!