Ingredients

Ingredients for Crust: 
2 ½ cups (250g) graham cracker crumbs
110g unsalted butter, melted

Ingredients for Filling:
3 large very ripe bananas
1 tablespoon fresh lemon juice
2 cups (500ml) thick (double) cream
1 teaspoon vanilla bean paste

Method

Method for Crust:
1- Use the Kenwood processor attachment to make graham cracker crumbs. Next, add the butter and mix in the processor until the crumbs are well coated and can easily ‘press’ together
2- Grease a 23cm loose-bottomed pie dish, at least 5cm deep, and use the back of a tablespoon to press the crumb mixture into the bottom and up the side. Freeze until firm, about 25 minutes

Method for Filling:
1- Meanwhile, in a large bowl of a Kenwood mixer, use the whisk attachment to whip the cream and vanilla to firm peaks. Remove whipped cream from mixer bowl and set aside
2- In the same mixer bowl, use the K-beater attachment to mash together the bananas with the lemon juice. When the mixture is smooth, fold in the whipped cream. Mix until the mashed bananas are well dispersed throughout the cream
 

TIP:
1- If you can’t find graham crackers you can use plain digestives or Arnott’s Granita biscuits as a substitute. 
2- I recommend taste-testing here. The mixture should be lightly sweet if you’ve used very ripe bananas. If you find the mixture is not sweet enough – or if you used under-ripe bananas – fold in 2–3 tablespoons of icing (confectioners’) sugar, to taste.