1Preparing the Caramel:
-Immerse closed can in a pot of water and bring to a boil.
-Leave on a simmer or light boil for 3 hours, topping up with water as needed. Be careful, the can should be covered with water at all times or it could explode.
-Carefully, take out the can from the boiling water and put it aside to cool completely.
-You can do this ahead of time, and put the can in the refrigerator or even in the cupboard, it stays for months.
2-Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined.
-Spread the crust mix on the bottom of a spring form tin or a pie plate.
-Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin.
-Place in the fridge until required.
3-Peel and thinly slice bananas, and arrange over the crust.
*(I personally like my pie base to be filled with bananas, they are not an accessory here!)
-Dissolve the powder gelatin in a 1/4 cup of hot water, then pour it over the caramel, mix well.
*(Originally the banoffee pie does not require gelatin, but I don't like a runny pie, that's why I added the gelatin so that when you cut your pie it holds better. You can definitely do without it)
-Pour the caramel mixture over the bananas. Chill.
*(Some people like to pour the caramel directly over the crust, when chilled top it with bananas)
4-Whip up the cream with the sugar and vanilla until stiff peaks.
-Spread the whipped cream over the chilled pie.
Decorate with chocolate shavings, cocoa powder, caramel sauce, nuts etc.