John Myers
Ingredients for 1 servings:
- 1 can of sweetened condensed milk, approx. 400 ml
- 1 pack of biscuits (Hobnobs) or other crispy biscuits, 250g
- 75 g butter
- 4 m.-sized banana(s)
- 1 cup whipped cream, approx. 280ml
- Cocoa powder, optional
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 30 minutes
sinful banana toffee dessert
Boil the unopened can of condensed milk in water for a good 2 hours. Make sure the can is always completely covered with water, otherwise it could explode! Under no circumstances should the can be opened before or during cooking. Then let it cool thoroughly. Crumble the biscuits (tip: use a freezer bag and rolling pin) and mix the crumbs well with the melted butter. Arrange the biscuit mixture on a large plate/shallow bowl or similar and press it firmly into a base (approx. 0.5–1 cm thick). The base needs to set in the refrigerator for about 1 hour. Once the base is firm, spread on top in single layers: the toffee (the contents of the boiled can of condensed milk), then the peeled and sliced bananas, and then the whipped and lightly sweetened cream. Garnish with chocolate powder. Enjoy (it tastes almost better if the pie stands for a few hours). Tips: Cook two or more cans of condensed milk at once. This saves cooking time in the future. You don’t need to warm the toffee before using it. As far as I know, cooked cans of condensed milk keep for about as long as the condensed milk itself. Sometimes the sugar in the toffee crystallizes, making it extra crispy. Melt the butter: I use the microwave. Amount of butter: For this amount of biscuits, you should use at least 50g of butter, otherwise the base won’t hold together, but you can use more than 100g to taste. For parties or individual desserts: Instead of preparing the base, you can spread the toffee, bananas, and cream directly onto the unbroken biscuits. In this case, the butter isn’t needed.
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