Banoffee Pie

Crush the gingernut biscuits into fine crumbs by placing them in a sealed bag and crushing with a rolling pin, or process in a food processor until resembling breadcrumbs.

Melt 175g of the butter in a saucepan over low heat, then stir in the biscuit crumbs until evenly coated.

Press the buttered crumb mixture firmly into the base and sides of a 9-inch pie dish or loose-bottomed tart tin, using the back of a spoon to create an even layer. Refrigerate while preparing the filling.

Combine the remaining 100g butter and caster sugar in a heavy-bottomed saucepan, stirring constantly over medium heat until the mixture reaches a pale caramel colour, approximately 10-12 minutes.

Remove from heat and carefully stir in the tin of sweetened condensed milk until fully combined and smooth.

Pour the toffee filling onto the prepared biscuit base and smooth the surface with a spatula. Allow to cool and set at room temperature for 10 minutes, then refrigerate for at least 1 hour until firm.

Peel the bananas and slice them into thin, even rounds just before serving to prevent browning.

Whip the double cream in a bowl with an electric mixer or whisk until soft peaks form, being careful not to overbeat.

Layer the banana slices evenly over the set toffee filling, then top with the whipped cream and serve immediately.