Adesso preparo la base della torta, tritando i biscotti col frullatore. Aggiungo poi il burro fuso e amalgamo bene. Verso i biscotti nello stampo livellando il più possibile. 
Faccio riposare in frigo mezz'ora e poi spalmo la salsa Mou ottenuta e ricopro con delle rondelle di banana che dispongo una accanto all'altra.


Monto la panna ben fredda e la verso ricoprendo tutta la torta. Guarnisco con delle scaglie di cioccolato o polvere di cacao e lascio riposare in frigo per almeno due ore prima di servirla. 
The Banoffee Pie, portmanteau composed of "Banana" and "Toffee", is an English dessert prepared by a layer of crumbled biscuits with butter, toffee and banana slices covered with whipped cream. It's invention is claimed by by Ian Dowding and Nigel Mackenzie, chef and owner of the old restaurant "The Hungry Monk" in Jevington, East Sussex, in 1972, inspired by the "Blum's Coffee Toffee Pie", an American pie with toffee and coffee cream. The caramel toffee which invented Dowding is obtained by boiling a can of condensed milk. It was an immediate success, that spread across England, reported on menus of Australia and America, and it even landed in India.

It is typically used Digestive biscuits for the base: they are famous British semi-sweet biscuits, so called because in ancient times it was believed that baking soda content in biscuits helps to digest. They were born in the furnaces of McVitie's, Scottish company, in 1892 by its chairman Alexander Grant. They are quickly soften when they are soaked. That's why they are mainly consumed in the UK dipped in tea, but also crusmbled and pressed for the base of a Cheesecake, Banoffee Pie and other cakes.
Let's see the process:
Ingredients (for 15cm small pan)

• 80g Digestive biscuits
• 50g melted butter
• 1 tube of condensed milk
• 2 bananas
• 100g whipping cream
• chocolate chips and cocoa powder

First I prepare the Caramel Toffee with condensed milk, which is nothing other than fresh milk concentrated at low temperature. Continuing with this process of heating you get this sweet sauce, reminiscent of Dulce de Leche.
With can: I immerse the can in a pot full of water andI let it boil for a couple of hours.
With tube: I pour the content in a glass jar like a jar of jam. I close it well and I put in a pot full of water until the bottleneck of the jar. I shouldn't exceed the cap. When it begun to boil, I turn down the flame and I let it boil for at least three hours, until it becomes darker, topping up from time to time with warm water. When it reaches that typical dark color of Toffee it is ready. I leave it to cool before opening it for good. If you have a pressure cooker pot time to caramel is shorter: just turn down the heat and  wait for 50 minutes.



Now I prepare the base of the pie, crumbling the biscuits with a blender. I add melted butter and then I amalgamate well. I pour the biscuits in the mold, leveling as much as possible. I let it rest in the fridge for half an hour and then I smear the Toffee obtained. I line banana slices arranged a side by side. I whip the cream and I cover with it the whole cake. Finally I garnish with slivers of chocolate and cocoa powder, and I let it stand in the fridge for at least two hours before serving.