Peanut butter banoffee pie

Peanut butter, caramel and bananas – we can’t get enough of this heady combination of flavours.

Serves 8 • Ready in 20 mins, plus chilling

250g digestive biscuits, crushed 100g butter, melted

397g can caramel (such as

Nestlé Carnation)

3tbsp smooth peanut butter 3 ripe bananas, sliced and tossed in a little lemon juice 250ml double cream

1 Cadbury Flake, crumbled Finely chopped peanuts, to decorate

You will need:

18cm loose-baked cake tin, lightly oiled

1 Mix together the crushed biscuits and melted butter, then tip into the oiled tin. Use your fingers to press the crumbs evenly over the base and up the sides of the tin. Chill for 20 mins.

2 Mix the caramel and peanut butter together, spoon into the tin and smooth the surface. Arrange most of the bananas over the top, saving some for decoration. Whip the cream until thick enough to form soft peaks. Spoon the cream over the bananas and chill for 30 mins.

3 Decorate with the reserved banana slices, chocolate flake and chopped peanuts before serving.

Per serving: 636 cals, 41g fat,

23g sat fat, 75g carbs >>

TIP To remove the pie from the cake

tin, stand it on a can or mug and push the sides of the

tin downwards