Banofee.. From the words toffee and banana. If you haven’t heard of it before we are talking about a heavenly divine and delicious dessert. A buttery biscuit base, a layer of sticky soft caramel and bananas, topped with whipped cream and shaved chocolate curls. A winning combination.
For the toffee layer you can prepare your own caramel or buy pre-made, store bought Dulce de Leche. Admittedly, making homemade Dulce de Leche can be time consuming but it is super easy and can be prepared days in advance. You can even boil 2-3 condensed milk cans at the same time and store them for months.
For the crust you can either bake your favourite tart base or use digestive biscuits. Of course, I prefer crushing biscuits than baking a tartlet case and I suggest you do the same! Besides I said that this is a fast and easy recipe! So no baking!
Make sure you use unsweetened whipped cream on top, otherwise the pie will be too sweet. The fluffy and light whipped cream balances out the sweetness of the caramel perfectly.
For the topping, sprinkle lots of chocolate shavings or dust with cocoa powder.
A super easy and delicious dessert that will impress you and your friends. Enjoy!
- 150 gr digestive biscuits
- 70 gr butter, melted
- 1 can Dulce de Leche or boiled condensed milk
- 2 bananas
- 300 gr unsweetened whipping cream
- Chocolate curls or cocoa for dusting
- Remove the label of the condensed milk and boil it for 2.5-3 hours. Make sure that the tin is submerged in water all times. (Unless you want a caramel explosion in your kitchen!!)
- For the base, crush the digestives and mix it well with the melted butter. Use a spatula or a spoon to press the biscuit crumbs into a 23cm pan. Chill in the fridge for 20 minutes, or until set.
- Take the biscuit base out of the fridge and spread the caramel. Then chill for 30 minutes.
- Slice the bananas and layer them over the set caramel.
- Spread the whipping cream over the bananas.
- Decorate with chocolate curls or cocoa powder.