Description
A decadent dessert with layers of creamy toffee, sweet bananas, and fluffy whipped cream on a crunchy biscuit base—easy to make yet indulgent enough for special occasions.
Ingredients
1 1/2 cups digestive biscuits (or graham crackers), crushed
1/4 cup melted butter
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 tablespoon brown sugar
3 ripe bananas, sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed digestive biscuits and melted butter in a bowl until well combined. Press firmly into the base of a 9-inch pie pan.
- Bake crust for 10 minutes, then let it cool.
- In a saucepan, combine sweetened condensed milk, butter, and brown sugar over medium-low heat. Stir constantly until thickened into a caramel-like toffee (about 10–12 minutes). Let cool slightly.
- Pour toffee over cooled crust and spread evenly.
- Layer sliced bananas over the toffee.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over bananas.
- Sprinkle chocolate shavings or dust with cocoa powder, if desired.
- Chill for at least 2 hours before serving.
Notes
Swap digestive biscuits for chocolate cookies for a richer base.
Add chopped pecans or toasted hazelnuts for a nutty twist.
Use lightly sweetened whipped cream to balance sweetness.
Slice bananas just before layering and brush with lemon juice to slow browning.
Dulce de leche can be used instead of making the toffee.
Make ahead by preparing crust and toffee, adding bananas and cream before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
