12 Double Chocolate Chip Cookies, cooked according to pkt instructions and left to cool completely
100 g butter, melted
For the filling:
125 g light brown sugar
125 g butter
1 x 397 g full-fat condensed milk
For the topping:
About 4 medium bananas, ripe but firm
200 ml double cream
1 tsp vanilla extract
75 g dark chocolate, grated into curls
Put a Doughlicious twist on a classic banoffee pie with this indulgent recipe… think rich double chocolate chip cookie base topped with sweet caramel and slices of fruity banana – all finished off with whipped cream and chocolate curls.
Lightly grease a 23cm loose bottom tart tin, and line the base with a circle of greaseproof paper.
Blitz the Double Chocolate Chip Cookies in a food processor until you have the consistency of breadcrumbs. Stir the melted butter.
Tip into the tin and spread evenly across the base and up the sides, into the flutes. Press down firmly until smooth (you may find it easier to use the back of a spoon). Chill for at least 1 hour.
Meanwhile, make the caramel: tip the butter into a medium-sized saucepan, add the sugar, stirring gently over a medium heat until melted.
Pour in the condensed milk and slowly bring to the boil, stirring occasionally. Boil for around 2-3 minutes or until the caramel has thickened and darkened, stirring all the time.
Pour into the chilled cookie base. Leave to cool completely.
Return to the fridge and chill for at least 2 hours.
Once the pie has chilled, peel and thinly slice the bananas. Arrange decoratively on top of the caramel layer.
In a bowl whisk together the double cream and vanilla extract until you have medium peaks. Spoon on top of the sliced banana layer, swirling using a palette knife.
Sprinkle with the curls of dark chocolate and chill until ready to serve.
If you prefer, you can also use our chocolate chip cookie dough for the base.