The base:

175 g Jyväshyvä Kaurakeksi oat biscuits
70 g  butter

Toffee filling

500 ml  cream
1 bag (220 g)  Dumle totally bananas toffee sweets
2 bananas
200 ml  whipping cream


First, prepare the toffee filling. In a small pan, heat the cream and Dumle toffees until the toffees have completely melted. Cool the toffee mixture.

Melt the butter and crush the biscuits. Mix the biscuit crumbs and butter together. Press the mixture into the base and sides of a springform cake tin (diameter 20–24 cm). Put the base into the refrigerator for 15 minutes.

Whip the cream and slice the bananas. Spread the toffee filling onto the base first, then the banana slices and then finally the whipped cream. Decorate with grated chocolate.

Let the banoffee pie set in the refrigerator for a while before serving.

Tip! You can use a small spatula or round-ended knife to help prise the pie out of the cake tin.