Banana Cream Caramel Pie a.k.a Banofee Pie

I never heard of this pie until I came to Adelaide, It was simply marvelous pie ever! Simple and best, that how I love it. "One bite that make me forget my name" my friend stated haha.

Ingredient:

BASE:
250g - Marie Cookie/digestive (crushed)
150g - Melted Butter
About 400-500g Bananas (slices)

FILING: 
1 x 395g  - Tin sweetened condensed Milk
75g          - Butter
1/2cup     - Brown sugar
2tbsp       -  Golden syrup

Cream:
600ml     - Thickened Cream
1tbsp      - Icing Sugar
few drops Vanilla essence
Chocolate for decor


Method:
1. BASE - Crushed cookie and combine with melted butter in 23cm(9inc) pie base pan, put in refrigerator
2.FILLING - Put butter in a sauce pan, and then put brown sugar, keep stirring until sugar melted
3. Pour condensed milk and golden syrup, and in medium heat and keep stirring for about 10min (until it turn caramel colour), until thick and set aside to be cool
4. Slices the bananas into round slices, and place on cookie base, pour over caramel and make sure all cover with caramel.
5. Beat the cream until stiff peak, and cover the caramel.
6. Decorate with chocolate with creativity or grated
7. Put in refrigerator and serve it cold

Banana Cake

Even though banana cake is low cost and easy to find anywhere in shop. But Still I must know how to bake this, I tried one recipe before this, it was sucked haha, no ideas who wrote it. From the Blue Ribbon Aussie recipe book, I found this perfect(for me) banana. I lovin't it.

Ingredient:
125g               Butter
3/4 Cup          Sugar (165g)
2                     Eggs
3                     Big Banana(ripped and smashed)
1tsp                Bicarbonate Soda
2tbsp              Milk
1 1/2Cups       Self-Raising Flour
Optional:         Glyerine

Method:
1. Beat Butter and sugar until it dissolve in butter
2. Add egg one at a time,when beat well. Stir in banana
3. Add Flour, separate into 2 portion
4. Dislove soda and (glyerine)in milk and pour it in
5. Bake at 180'C for 1 hours; or until brown and springy when touch