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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).