|1 ½ packs||cappuccino-flavoured Marie biscuits|
|125 g||butter — melted|
|2 tins||Caramel Treat|
|5||bananas — sliced|
|500 ml||fresh cream — whipped|
|4||butter — unsalted|
|1/2 tsp||salt — fleur de sel or coarse kosher|
Use a processor to make the crumbs from the biscuits and while the machine is running, add the butter and golden syrup.
When the crumbs come together, take the back of a dessert spoon and line loose bottom pie dish with the crumbs.
Place in the fridge to set.
For the filling:
Take the pie crust from the fridge and spread the all the caramel lavishly over the crust. Now arrange the slices of banana on top of that.
When you’re ready to eat, pile the whipped cream on top of the bananas and drizzle with the salted caramel.
For the salted caramel (must be made in advance):
Place the sugar in a pot and allow to melt. Once the sugar starts to caramelise, watch the pot carefully as it burns very quickly.
When the sugar has caramelised into a lovely golden color, remove the pot from the stove and start to beat in the butter and cream. Keep stirring until it thickens.
Add the salt and cool.
To prevent the bananas from turning black, place the bananas (with peels on) in a big bowl, cover the bananas with boiling water and leave for about 3–4 minutes. The banana peels will turn black. Remove from the water and cool. Now the bananas are ready to be peeled and sliced, and they will not turn brown.