• Take you packet(s) of chocolate hobnobs and hit hard on the worktop before opening. Tip the broken biscuits into a large mixing bowl and crush into fine crumbs using the end of a rolling pin.
• Melt the butter in a mug in the microwave for 10-30 seconds (depending on whether it is chilled or at room temperature).
• Pour the melted butter into the mixing bowl with the chocolate hobnob crumbs and mix well.
• Line your springform tin with parchment, then pour the base mixture in.
• With the back of a dessert spoon, smooth the mixture out so that it covers the base and is roughly 1 cm thick. Push the mixture up the sides slightly, so the base has a lip of approx 1cm.
• Place in the fridge to chill during the next steps.

Caramel

• Place the butter and sugar in a saucepan on a medium heat and continue stirring until the sugar starts to dissolve.
• Slowly add the condensed milk and continue to stir. Do not leave the pan unattended. Stir gently and constantly until the caramel starts to thicken.
• Take the caramel from the heat, do not be tempted to lick the spoon! The caramel mixture will be very hot.
• Pour the caramel over the biscuit base and smooth out evenly. Then place back in the fridge during the next steps.
  

Topping

• Pour the cream, vanilla essence and paste into a large mixing bowl and whisk with an electric whisk until stiff and fluffy.
• Peel, and cut the bananas into slices (roughly 0.5-1cm thick).
• Layer the slices of banana over the banoffee base, and then spread the whipped cream on top.
• To finish grate dark chocolate over the banoffee pie.