Folio

31.01.25 Plant Food

DIRECTIONS


Line the base of a deep 20cm / 8in spring form tin with baking paper.

To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Add the cocoa powder and combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.

To make the toffee filling, melt the butter in a saucepan until browned then add in the sugar until combined. Pour in the condensed milk and bring to the boil. Once boiling stir for 2–3 minutes – try not to overdo it as it will become fudge like. Add the vanilla and pour into the tin. Place in the fridge to set for at least 1 hour.

Whip the cream in a bowl until soft peaks form. I’ve used a lot of cream here to create a taller cake and because I love more cream on a banoffee pie than the average.

Arrange the whole bananas in a circular pattern on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour.

Remove from the tin, and dust with as much matcha as your palate enjoys.