A combination of sweet and sticky topped with freshly whipped cream.
Author: Laura Blaine
Ingredients
320g Gluten free Digestive Biscuits
150g butter, melted
397g can Carnation Caramel
2-3 bananas
500ml double cream, whipped
grated chocolate, to decorate
Instructions
Break up your digestives in a food processor, or crush them in a zip lock bag and beating them with a rolling pin.
Add the melted butter and mix until you get a wet sand kind of texture. Spoon the crumbs into a 7 inch spring form tin. Press into the base and up the sides of the tin.
Chill in the fridge for 10 minutes.
Spread the caramel over the base, simply spread with a spoon or spatula.
Slice the bananas and scatter or arrange them over the top.
Spoon the cream over the bananas and finish with grated chocolate.
Chill until ready to serve.
Recipe by at https://laurasglutenfreekitchen.com/2016/05/gluten-free-banoffee-pie-2/