Welcome to the last afternoon tea for two recipe – and unlike the sticky toffee cupcakes that were a wee tricky, this is probably the easiest and quickest one! These (rather adorable) mini banoffee pies are also great for making ahead, as you can make the crust and caramel the day before you need them, and then you just need to assemble everything before you want to serve them/eat them all by yourself. If your caramel has cooled down, just pop it in the microwave for a few seconds to get it back to a nice spreadable consistency.
For the crust
1 digestive (or about 12g graham crackers)
6g (1 1/4 tsp) butter or margarine, melted
For the caramel
10g (2 tsp) salted butter
10g (2 1/2 tsp) brown sugar
2 tbsp sweetened condensed milk
2 slices of banana
A bit of whipped cream
1. Preheat your oven to 190°C. Pop your digestive into a plastic bag and smash it with a rolling pin or heavy objects of your choice to fine crumbs. Mix with the melted butter. Press firmly into two greased indents of a mini muffin tray. Bake for five minutes. Chill until firm.*
2. To make the caramel, melt butter in a small pot. Add brown sugar and stir until dissolved and the mixture is smooth (30 seconds to a minute). Add sweetened condensed milk. Bring to a low simmer and stir until golden and thick, about a minute. Set aside.
3. To assemble, fill each mini pie shell with caramel. Top with a banana slice and a bit of whipped cream each.
* I put a little circle of round baking paper at the bottom as well to help get the crust out of the tin more easily.