Ginger's Home Cooking: Scrumptious Banoffee Pie

Ingredients:
160g (5.6 oz) of Digestive Biscuits (These are thick sweetmeal wheat cookies here-you can use Graham Crackers in the States, but should reduce the sugar to 1 Tbsp, as they're sweeter.)
1 & 1/2 Tbsp. soft light brown sugar
80g (2.8 oz) real butter
a 397g (14 oz) can of Nestle Carnation Caramel (same shelf as condensed milk) or a jar of Dulce de Leche (if you can't get the pre-made caramel, you can make it by submerging a can of condensed milk in simmering water for a couple of hours-see online for instructions to avoid an exploding can!)
3 to 4 bananas, depending on size - start with 3
500ml (just under 17 oz) single (whipping) cream
1/4 tsp. vanilla extract or essence
cocoa powder for garnish
a 9" or 10" round springform pan (I use 10") http://en.wikipedia.org/wiki/Springform_pan

Banoffee has become a very common dessert in the UK & Ireland over the last two decades & when I first tasted it around 15 years ago, I honestly thought it was an American dessert that had made its way over here along with things like Mississippi Mud Pie, etc. It turns out that it's a UK invention & every time I mention it, my American friends & family ask what it is. When I describe it to them, they're very interested. I've decided to post it here, mainly for the benefit of those friends & family who have never had the chance to try it. I called it 'Family Banoffee' because it's so much fun to make & really very easy. Everyone in the family can get hands-on & pitch in & there's no actual cooking or baking involved, unless you count melting the butter! My hubby & son helped me make this one. It's a great dessert to make if you're short on time or don't enjoy baking & it also tastes & looks impressive. Once you've tasted Banoffee, you'll never forget it. When I have a choice of desserts in a restaurant & Banoffee is one of them, I always choose it. It is very sweet & filling (but not quite sickly), so it's perfect if you want to get one slice & share it with your partner or child. Everyone makes it pretty much the same way, with the only real variations being size of pan (which alters the thickness of the caramel layer - I like the thinner layer because it's strong in taste & doesn't require a thick layer to leave its mark), whether to put cocoa powder or chocolate syrup on top & how much banana to use. For my version, I like lots of banana, I prefer cocoa powder on top & I add a little vanilla to the cream. There is no need to sweeten the cream, as the base & the filling are so sweet, making the lighter cream layer a nice contrast. I hope you enjoy this delicious treat!

Method:
Firstly, you'll need to prepare the crumb base. Break up the digestives (or graham crackers) into rough chunks, then place in a food processor & blitz until finely ground. Place in a bowl & add the brown sugar, stirring until well blended. Melt the butter in a pan & pour the melted butter into the crumb mixture. Quickly toss around until all of the crumb mixture is fully coated. Making sure the springform pan is closed & locked with the base in place, transfer the crumb mixture into the pan & press out with clean hands until you have a nice flat, even layer of crumb crust covering the bottom. Place this in the fridge for around an hour to set firmly. After an hour, open the can of caramel & pour all onto the crumb base. Spread out with a rubber spatula until a nice smooth layer is covering the crumb. Next, slice up 3 or 4 bananas into thin rounds. Cover the caramel layer in concentric circles until you have the coverage you desire (kids love helping with this part!). When this is done, whip the cream with a whipper attachment in a food processor or kitchen mixer until it is very thickly whipped, making sure to add the vanilla while it's whipping. Transfer all of the thickly whipped cream onto the pie & spread out with a rubber spatula once it's all on. This will make it easier to spread around without gouging the banana & caramel layers beneath. Finally, sprinkle cocoa powder on top of the cream & put the pie back in the fridge for an hour or two. When you're ready to serve, gently unlatch the springform pan & carefully lift off. You may sometimes get parts of it that want to cling, but you can easily push them away with a knife or spatula & still maintain a smooth & set edge. Slice like a pie, serve & enjoy.