Classic Banoffee Pie

Base

1. Grease a 23-25cm (approx.) loose-bottomed flan tin and set aside.
2. Blend the digestives until fine or put in a clean tea towel and bash with a rolling pin until smooth.
3. Gently melt the butter in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended digestives in a large mixing bowl.
4. Empty the mixture into the greased flan and evenly distribute along the bottom and up the sides of the tin, packing firmly with the back of a spoon or with your hands. Place in the fridge until you need it.

Caramel layer

1. Using a large saucepan, place the sugar, butter, coconut oil, condensed milk, vanilla extract and salt on a medium heat.
2. While this is heating, using a small bowl, thoroughly combine the cornflour and cream into a smooth, thick paste the pour into the saucepan.
3. Wait for the sugar to dissolve then bring to the boil and keep boiling for 5 minutes, stirring continuously.
4. Remove from the heat and leave to cool for a few minutes.
5. Pour the caramel over the base and place in the fridge for a minimum of 2 hours.

Banana layer

1. Evenly distribute the sliced bananas over the set caramel and place back in the fridge.

Cream layer/assembly

1. Using an electric hand whisk or stand mixer, whisk the vegan cream until stiff peaks form.
2. Once the cream is stiff, gently fold through the icing sugar, vanilla extract and melted coconut oil until thoroughly combined.
3. Spoon the cream evenly over the set caramel layer then eat immediately or place in the fridge for an extra hour to allow the cream to firm up.
4. Add the optional toppings and enjoy!