Banoffee pie

Ingredients
For pie crust:
200 g tea biscuits(digestive or graham cracker )
50g butter
For toffee
395g/1can sweetened condensed milk
1/2 cup firmly packed brown sugar
1/4cup whipping cream
100g Butter
Fro decoration
2 bananas
300ml Whipping cream with 2tbs brown sugar/regular sugar(whipped)
Directions:
For crust
1. Line base of a springform tin with non-stick baking paper(I used my small glass cups, and silicon cup cake liners).
2-Roughly break up the biscuits and place into a food processor. Process until finely crushed. Add butter and process to combine. Transfer the biscuit mixture to the tin and firmly press over base and halfway up sides. Refrigerate for 20-25minutes.
For toffee
2. Place the condensed milk, sugar, whipping cream and butter in a medium saucepan. Using a wooden spoon, stir mixture over low heat for 10 minutes or until the caramel thickens(let it cool slightly). Pour mixture onto biscuit base. Cover with cling wrap and refrigerate for 1 hour to set.
For decoration
3. Peel and slice bananas, and arrange them carefully over the caramel filling. Top with whipped cream. Sprinkle chocolate over pie for garnish(if you like)