Those who know me can vouch I have no sweet tooth. Ice-creams, cakes, chocolates have never been my cup of tea. However, when I was pregnant with both my girls I had an intense craving for bananas drenched in condensed milk. The pregnancies passed, Alhamdolillah but the weird combination stuck. So when my husband tagged me into a banoffee pie post, I was happy to comply because this is one dessert I can get on board with.
Instead of making a whole pie, I decided to make small dessert shots. This way I was able to control the quantities according to my small family without any wastage. I found this recipe very simple to assemble with hardly any cooking. The below recipe yields 5-6 200ml sized glasses. You can double the recipe and assemble in a dish of your choice.
Graham Crackers/Digestive Biscuits 6-7
Dulche de Leche 1 cup (recipe below)
Whipping Cream 300 ml
Sugar 3-4 tbsp (depends on your tatse)
Crush digestive biscuits. Take cream in bowl and beat with sugar until it forms soft peaks. Divide half the cream into a piping bag. Cut half the banana into slices and the remaining half into small chunks. Fold the banana chunks into the leftover whipped cream.
Start layering in the following order -> crushed biscuits – banana slice – Dulche de Leche – whipped cream mixture – crushed biscuits – banana slice – Dulche de Leche – whipped cream.
Pipe whipped cream on top. Sprinkle with grated chocolate.
Dulche de Leche:
Simmer an unopened can of condensed milk in a boiling pot of water for 3 hours. Let the can cool down before opening. Delicious caramel is ready.