100ml/3½fl oz crème de banane liqueur
250g/8¾oz ready-made Madeira cake, sliced into 1cm/½in slices
400g/14fl oz ready-made caramel (often sold as dulce de leche)
4 bananas, thinly sliced
50g/1¾oz butter, melted
250g/7¼oz white chocolate, broken into small pieces
250g/8¾oz digestive biscuits, crushed to crumbs
75g/2½oz caster sugar
250ml/8¾fl oz double cream, whipped until soft peaks form when the whisk is removed
Pour the crème de banane liqueur into a bowl and dip the slices of Madeira cake into the liqueur. Line the base of a ceramic dish with the slices.
Heat the caramel in a small pan over a low heat and pour the caramel into a bowl. Gently fold the sliced bananas into the caramel, and, once coated, spread the mixture over the sponge base. Leave to cool.
Mix together the melted butter, 50g/1¾oz of the white chocolate and the crumbed digestives in a clean bowl. Spread this mixture evenly over the caramel and banana layer.
In a separate bowl, lightly fold the sugar into the whipped double cream. Spread the sugared cream in a thick layer over the banana.
Serve the pie in slices topped with the remaining white chocolate pieces.