1. Put the biscuits into a plastic bag and crush into fine crumbs using a rolling pin. Melt the butter in a medium sized pan and stir in the crushed biscuits. Press the mixture onto the base and sides of a lightly oiled, loose-bottomed flan tin – Chill for 15 minutes.
Step 2:
2. Spread the banoffee toffee sauce over the base of the biscuit case and cover with the sliced bananas.
Step 3:
3. Lightly whip the cream, instant coffee and caster sugar together in a bowl until the mixture just forms soft peaks. Spoon on top of the bananas and spread it out to make a seal with the edge of the biscuit case. Swirl the top attractively and chill for at least one hour.
Step 4:
4. To serve, carefully remove the pie from the tin, drizzle with warm melted chocolate and cut in to wedges.
