Did you see the other hub, the one about the easy caramel sauce - well, this tells you a recipe idea for the caramel. Banoffee (banana + toffee) is a great combination. There are so many different ways to combine the 2 ingredients - this is another one.

for this you'll need:

a can of prepared caramel

some bananas

whipped cream (not from a can)

couple of tablespoons of castor sugar

jam

tart shell or case - pre-baked. You can get these from most supermarkets, but try asking at your local bakery - most bakers will sell their ingredients - you just have to ask them.

Piping bag, with a quarter inch round nozzle

how to do it

due to the nature of chopped bananas - it is a good idea to prep all the other ingredients first.

you'll need to temper your caramel - or it will never pipe out. so empty into a bowl and microwave for about 30 seconds - when it is out you need to give it a good stir. You don't want it to feel warm after it has been stirred - if it feels warm then leave the piping bag for about 30 mins to cool - after it has been tempered it will still be pipable after about a week.

you need to whip up some cream too, so add a couple of tablespoons of castor sugar and whisk it until it makes firm peaks Put it into a piping bag with a 3/4 inch round nozzle.

put a little jam into the bottom of the case - I'm going to describle how to make a large pie - smaller sizes are based on the same principle - just with less ingredients - put enough jams to smear the bottom of the case

chop a banana and cover the bottom with one level of bananas

pipe an inch thick level of cream over the bananas

put another layer of bananas over the cream

you can then pipe over the bananas with your caramel sauce. I like to start at the outside and work my way in - in a sort of spiral effect

This should keep a day or so - but I doubt if you have made one of these that it would stay in the kitchen very long.

For an added luxurious touch you could sprinkle the pie with a little chopped chocolate. yum yum!