Banoffee Pie

Bottom:
300 g double chocolate chip cookies
100 g butter
50 g whole hazelnuts
Filling:
100 g butter
100 g sugar
375 caramel condensed milk
Topping:
4 very ripe medium bananas,sliced
juice of half lemon
300 ml fresh cream
1 tbsp dusting sugar
vanilla extract
50 g grated dark chocolate

Melt the butter.
Roast the hazelnuts on hot pan,clean.
Crush the cookies.
Mix it all together & cover the bottom of the 23 cm spring form cake tin,greased & lined with baking paper.
Chill until you make the caramel cream:
Heat the sugar & butter until sugar is completely dissolved & starts to change the colour.Add carefully the caramel,bring it to boil for a minute,then take off the heat.
Pour the caramel sauce over the cake base & let it chill again at least 1 h.
Sprinkle the lemon juice over the sliced bananas.
Whip the cream & add half of the bananas.
Lift the cream on to the cake.
Decorate with rest of the bananas,cover with grated chocolate.
If you can resist,let it chill for another hour before you remove the cake from the baking tin & serving it..