To make the pie crust, place the biscuits in a freezer bag or food processor and finely crush the biscuits. Put into a large mixing bowl. Add the melted butter and sugar to the biscuit crumbs and mix well.

Grease a loose-bottomed 20cm (8 inch) cake tin. Spoon the pie crumb into the base pressing tightly against the bottom and up the sides of the cake tin. Chill for 15-20 minutes whilst you prepare the caramel.

To make the filling, heat the butter and sugar in a non-stick pot over low heat until combined. Add the condensed milk and vanilla extract. Stir often as it gently simmers for about 10 minutes until it thicken into a nice caramel sauce. Be sure to stir constantly to prevent the mixture from catching on the bottom or burning. Take the caramel off the heat and allow it to cool.

Once the pie crust is set and solid, pour the cooled caramel mixture into the cake tin, levelling the caramel.

Arrange the sliced bananas over the caramel mixture.

Using an electric mixer, whip the double cream into a soft peak and spoon a layer of cream on top of the bananas.

Dust some cocoa powder on top of the whipped cream.

Put the banoffee pie in the refrigerator until ready to serve. Serve chill. Garnish with extra sliced bananas.