Servings : Serves 8
A very British dessert, combining bananas with toffee and layering with digestive biscuits and whipped cream. YUM!
Ingredients
- 10-15 digestive biscuits crushed in a processor
- 2 tbsp. butter
- 1 tin sweetened condensed milk made into dulce de leche (see below for instructions)
- 4-5 bananas
- 1 cup whipping cream, whipped
- crushed cadbury flakes or grated chocolate
Instructions
For the Dulce de Leche –
Make it into toffee using this method. Remove label from tin then without opening the can just put it in pressure cooker with about one and half liters of water. Close the pressure cooker and boil for 40-50 mins. Then let the pressure cooker cool down COMPLETELY before opening, and then let the sweet milk tin cool as well completely before opening it. IF YOU OPEN IT WHEN IT’S HOT IT CAN SPLASH OUT HOT TOFFEE! Be careful.
First, heat the butter in a pan and add the crushed digestives. Stir together. Switch off, then pour the biscuit crumbs into a dish and pat down flat.
Cover with cling film and refrigerate for a couple of hours to solidify the base slightly. Then open the sweet milk tin which will now be thick yummy toffee, spread this on the biscuit layer. Then slice bananas and lay them all over the toffee. Finally pour the whipped cream and sprinkle the chocolate.
Refrigerate until chilled and serve!
You might not need to use the full can of toffee made from the condensed milk, depending on your sweet tooth. But the remaining stores very well in the fridge and works beautifully drizzled over other desserts like cake or ice-cream. 🙂
If you don’t have a pressure cooker, follow this method. Pierce 2 holes on opposite sides of the top of your can and remove the label. Then put the can into a pan and add water. The water should reach three-quarters of the can. Bring to the boil and keep boiling for 3 hours for a soft toffee or 4 hours for a thick toffee. Keep checking the water content/level in your pan, and add whenever it starts reducing.
thank you so much…wil it
thank you so much…wil it reach the same consistency and colour?may i know approximately how long wil it take?
It should be fine, although I
It should be fine, although I have not tested it out personally. If you check online the method has been tried out and experimented on by quite a lot of people and the results look the same. Not sure though about the time.
Salam dear fauzia. I have
Salam dear fauzia. I have refrigated dulce the leche overnight as i didnt have time to prepare the banoffe pie. I want to ask should i warm the caramel or should it be eaten cold??
W/Salaam, room temperature to
W/Salaam, room temperature to make it easier to spread on the dessert, you can then refrigerate the dessert until time of serving.
if we mix tofee spread and
if we mix tofee spread and whipping cream together than spread on biscuits is it ok or layer it seprately will b better
Haven’t tried it that way. It
Haven’t tried it that way. It should be fine but the original way is to layer separately.