Ingredients

• 175g/6oz digestive biscuits
• 1 tsp ground cinnamon
• 75g/3oz butter or margarine, melted
• 2 bananas
• 3 tsp fresh lemon juice
• 75g/8oz caster sugar
• 1 tsp vanilla essence
• 450g/1lb medium fat soft cheese

Method

1. Preheat the oven to 190C/375F/Gas 5. Place the biscuits in a large polythene bag and crush with a rolling pin into fine crumbs. Transfer to a bowl and mix with the cinnamon. Add the butter and mix well.
2. Sprinkle two tablespoons of crumbs over a small, shallow ovenproof dish. Press the remainder evenly over the base and sides of a buttered 20cm/8in pie plate. Bake the pie case and plate crumbs for 10 minutes until golden. Leave to cool.
3. Mash one of the bananas and mix with one teaspoon of the lemon juice and the sugar and vanilla essence. Add the soft cheese and mash together until evenly mixed. Spread half of the filling over the cooled pie case.
4. Slice the second banana and arrange over the filling. Sprinkle with the remaining lemon juice and spread the rest of the filling over the top. Sprinkle over the baked crumbs and chill for up to 6 hours until the filling is firm.

Notes