Banoffee is a weakness of mine, I manage to resist, just about, for most of the year because I am trying to eat less sugar and no gluten. You only have a birthday once a year though and boy, did I make the most of that excuse this year. I mentioned before that the savoury crown went to the Brioche Couronne; well, the sweet crown went to this Banoffee Pie. The stakes were high in the sweet department, it was competeing with a berry layer cake, spiced pumpkin patch cake, brown butter chocolate chip cookies, s’mores brownies and sour cream strawberry ice cream (recipes to follow). It won fairly and squarely though, everyone kept saying how good it was and requesting the receipe. I feel some what cheated when it comes to this banoffee pie, it goes against a lot of my ‘home made is best’ principles but it was just too good not to share the recipe; even if you do have to buy digestive biscuits to make the base and use condensed milk to make the caramel/toffee. A word of warning, to make the caramel you need to boil the tins of condensed milk for 2.5 hours, factor this into you preparation time! Or, do it the day/weekend before.