British-Style Banana and Dulce de Leche Banoffee Pie (8 Slices)

Preheat the oven to 175°C and prepare a deep 23cm pie dish.

Stir together 240g crumbs, 55g brown sugar and a pinch of salt; mix in 141g melted butter.

Firmly press the crumb mixture across the base and sides; bake at 175°C for about eight minutes.

Let the baked crust cool completely for about 20 minutes before adding the filling.

Spread 1 1/2 cups of the 2 cups prepared dulce de leche over the cooled crust; reserve the remaining 1/2 cup.

Slice and layer three bananas over the caramel, scatter 120g toffee bits and drizzle over the reserved 1/2 cup dulce de leche.

Whip 480ml cold cream with 3 tbsp sugar to soft peaks, then stir in 1/2 tsp vanilla.

Spread the whipped cream completely over bananas and caramel, then refrigerate at least 30 minutes to set.

Cut into eight slices and serve chilled. Cover leftovers, store at 4°C or colder and eat preferably within two days; avoid prolonged room-temperature holding.