This recipe is actually my brother’s, which he adapted from an online recipe. It requires no baking, which also means that the base is easy to make gluten-free (see italicised notes in the ingredients for GF options).
• 100g butter, cubed
• 200g malt biscuits (or 200g of gluten-free biscuits)
• 1 block Kit Kat chocolate (or a 200g block of caramel chocolate)
• 175g butter
• 2 x 390g cans of condensed milk
• ¼ C golden syrup
• Two large bananas
• Your choice of topping
• To prepare the base, pulse the ingredients in a food processor until the mix resembles crumbs. Press into the base of a 23cm flan pan. Chill while the filling is being prepared.
• To prepare the filling, combine the butter, condensed milk and golden syrup in a saucepan. Stir constantly over medium heat until the mixture is boiling. Stir over low heat for five minutes or until it thickens and reaches a golden caramel colour. Allow to cool slightly, then pour into the crumble base and chill for two hours.
• Before serving, arrange sliced bananas on top, and your choice of topping.
• I like to use whipped cream with a bit of vanilla essence and brown sugar. I finish by sprinkling flaked almonds on top.
• My brother likes melting milk and white chocolate separately and drizzling them over the bananas (it creates a really cool marble effect).
• The original recipe this one is adapted from called for 300ml cream, ½ teaspoon instant coffee and 2 teaspoons icing sugar, whipped together and laid on top of the bananas.
Alternative: Instead of making one large pie, you could make a set of mini-banoffees, like these: