Recipe from Sprinkle Bakes
For the base
2 cups digestives
½ cup chocolate sprinkles or chips
¼ tsp salt
113g (8tbsp) unsalted butter, melted and cooled
25g (2tbsp) granulated sugar
pinch of salt
1tbsp caster sugar
For the filling
4 large bananas
2tbsp lemon juice
227g (1 cup) butter
2 x 14oz cans sweetened condensed milk
283g (1 1/3 cup) light brown sugar
60ml (¼ cup) golden syrup
For the topping
320ml (1 1/3 cups) double cream
1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the chocolate sprinkles/chips, salt and sugar. Pour the melted butter into the centre and mix together until thoroughly combined. Press into the bottom and up the sides of a 9 x 2.5 inch springform pan and refrigerate.
2. Slice two of the bananas, place in a bowl and toss with 1tbsp lemon juice. Arrange the banana slices over the bottom of the base and refrigerate.
4. Place the butter, brown sugar, condensed milk and golden syrup in a large saucepan. Stir over a medium heat and raise to a medium-high heat once the butter has melted and the sugar has dissolved. Keep the mixture bubbling gently for 6-10 minutes, stirring constantly. Remove from the heat and allow to cool to room temperature before pouring over the bananas in the crust. Chill for several hours or overnight, until set.
5. Slice the remaining bananas and toss with 1tbsp lemon juice. Whip the cream until stiff peaks form. Place a few of the banana slices over the top of the pie, top with the whipped cream and then add the remaining banana slices and the chocolate shavings.