Banoffee Delight A luscious dessert that combines the flavors of bananas, dulce de leche, and creamy whipped topping, all nestled in a buttery crust. Perfect for any occasion! Ingredients For the crust: 1 ½ cups (150g) graham spliter, digestive biscuit or vanilla wafer crumbs 2 tablespoons granulated sugar ? cup (75g) unsalted butter, melted For the filling: 1 and ¼ cups dulce de leche 3 ripe yet firm (not overripe or black) bananas 1 cup (240 ml) cold heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract ½ cup grated chocolate/shredded coconut/chopped pecans for topping , optional Instructions In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, for a crispier crust, bake the crust at 350ºF for 5 minutes). Let it cool to room temperature before filling. Spread dulce de leche gently on top of the crust and smooth the top. Slice bananas thinly and lay them over the dulce de leche in one even layer. Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread this whipped cream over bananas.
