1. Oil the tin and line the base with parchment paper. To prepare the pie crust, heat the marshmallows and butter in a large saucepan over a low heat for about 5 minutes, stirring frequently, until melted. Sit a tablespoon in a small jug of boiling water. Remove the melted marshmallows from the heat and immediately crumble in the cornflakes, handfuls at a time, and stir until well coated. Working quickly before it sets, spoon the mixture into the tin and spread it out evenly along the base and up the sides with the back of the hot spoon, pressing down well. Set aside.

2. To make the caramel filling, place the sugar and 50ml of water in a medium pan over a low heat, stirring until dissolved. Increase the heat, bring to the boil and leave to bubble for 5 minutes, without stirring, until it turns a dark golden colour. Remove from the heat and add about a quarter of the condensed milk. The mixture will hiss and spit but keep stirring and it will die down. Stir in the remaining condensed milk, followed by the butter and salt. Return to the heat and boil until it forms a smooth, rich toffee sauce.

3. Pour the filling into the set pie crust and leave to cool completely. Chill for about 2 hours until set. Don’t cover with cling film as it may stick to the top. This can be prepared a day in advance and left in the fridge.

4. When ready to serve, whisk the cream with half of the ground cinnamon in a medium bowl until softly whipped. Peel and cut the bananas into 1.5cm-thick diagonal slices and arrange them in a pile on top of the toffee filling. Dollop the cream on top and dust with the remaining ground cinnamon, through a fine sieve. Crumble over the honeycomb, if using, and serve at once.

This recipe is from my book No-Bake Baking, available worldwide in all good bookstores or on Amazon.

Photo © Donal Skehan