Classic Banoffee Pie

If I ever had to make a top ten list with my favorite desserts, I would include on top my Tiramisu ;) and somewhere in the middle I would add the cheesecake, cannoli a la siciliana and of course the banoffee pie.
While I am trying to decide for the order, let's discover together a pie that is very popular and if you have never tried before, this is the moment to go ...
Banoffee stands for banana+toffee (caramel cream) and it's a pie that was invented or better evolved (as all recipes do) in the 70's, the period that all marvels have been born (like me :))))
There is lot's of discussion about what is the best way to do it on the web, especially concerning the toffee part that is called also "dulce con leche" or "confiture de lait" in french and you can get it even ready made at the supermarket! This is my favorite article that discusses about it.
Have I persuade you ? Let's go then!

INGREDIENTS (25cm / 10in loose-bottom tin)

Base:

• 250g (9oz) digestive biscuits, crushed
• 100g (7 tbsp) butter, melted

Toffee:

• 100g (7 tbsp) butter
• 100g (½ cup) dark brown sugar
• 1 can (397g) sweetened condensed milk
• or 1 jar (400g) ready-made dulce de leche (faster version — skip step 2)

Topping:

• 2–3 ripe bananas, sliced
• 300ml (1¼ cups) whipping cream
• 2 tbsp icing sugar
• Cocoa powder or grated chocolate for dusting

INSTRUCTIONS

1. 
   Base: Mix crushed biscuits with melted butter until combined. Press firmly and evenly into the base of the tin. Refrigerate for 20 minutes until firm.
2. Toffee: Melt butter in a large non-stick saucepan over medium heat. Add brown sugar and stir until dissolved. Pour in condensed milk and cook for 3–5 minutes stirring constantly until the mixture thickens, deepens in colour and pulls away slightly from the sides. Pour over the biscuit base and refrigerate for 1 hour until set.
3. Banana layer: Once the toffee is set and cold, arrange banana slices evenly over the surface.
4. Cream: Whip cream with icing sugar to soft peaks. Spread evenly over the banana layer.
5. Finish: Dust generously with cocoa powder or grated chocolate. Refrigerate for at least 2 hours before serving.
6. Serve: Slice carefully with a sharp knife wiped clean between cuts for neat layers.

SERVING TIPS & VARIATIONS

• Cook the toffee until it visibly thickens and turns a deeper golden colour — undercooked toffee won't set and the pie will collapse when sliced.
• Dulce de leche straight from the tin is a perfect shortcut for the toffee.
• Store covered in the fridge up to 2 days. The banana may discolour slightly — this doesn't affect the taste.