Step 1: Prepare the Biscuit Base

Crush the digestive biscuits in a food processor or by placing them in a plastic bag and bashing them with a rolling pin until they resemble fine crumbs. Transfer the crumbs to a bowl and stir in the melted butter until well combined.

Press the biscuit mixture evenly into the base of a 23cm (9-inch) springform or loose-bottomed tart tin. Use the back of a spoon to press it down firmly. Place the tin in the fridge for about 30 minutes to allow the base to set.

Step 2: Make the Toffee Filling

To make the toffee, melt the butter and sugar together in a saucepan over low heat, stirring constantly until the sugar has dissolved. Stir in the condensed milk and bring the mixture to a gentle boil, stirring continuously for about 2-3 minutes until it thickens and turns a golden caramel color. Be careful not to overheat it, as it can burn easily.

Once the toffee is ready, pour it evenly over the chilled biscuit base and spread it out. Place the pie back in the fridge to chill for about an hour, or until the toffee is firm.

Step 3: Assemble the Banoffee Pie

After the toffee has set, arrange the sliced bananas over the top of the toffee layer. Whip the double cream to soft peaks and spread it generously over the bananas.

Step 4: Garnish and Serve

For an extra touch, sprinkle grated chocolate or sifted cocoa powder over the whipped cream. Serve the pie chilled and enjoy the layers of buttery biscuit, sweet toffee, and fresh banana with every bite.