(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Transfer the dates to a small mixing bowl and cover with hot water. Leave to soak.
Add the Flora spread to a saucepan on a low heat until it has melted, carefully pour into a food processor along with the hobnobs and 1 tbsp of water. Process until fully combined and the hobnobs have broken down into crumbs. Transfer the base mixture to a 22cm (9″) cake tin that has a removable base.
Spread the biscuit base evenly across the bottom and sides of the tin, pressing down into the tin to make sure that it’s compact. It’s important the base is compact, otherwise it might not hold when you remove it from the tin.
To make the caramel layer, drain the dates, remove the stones and add the dates to the food processor along with the vanilla extract and plant-based milk. Process until smooth. Pour the caramel on top of the biscuit base and smooth it out with a spatula until even. Place the cake tin in the fridge and leave the caramel to set for an hour.
After 1 hour, cut the bananas into 0.5cm (1/3 inch) thick slices and arrange them on top of the caramel.
Add the whipped Elmlea Plant Double to a mixing bowl along with the icing sugar. Whisk until fully combined, then pour on top of the slices of banana and gently smooth out with the spatula.
Place the banoffee pie back in the fridge to set for at least 1 hour or until ready to serve.
When ready to serve, finely chop the dark chocolate and sprinkle on top of the banoffee pie.