Instructions

• PREPARATION
• FOR THE HOMEMADE DULCE DE LECHE
• STIR THE CONDENSED MILK AND BROWN SUGAR IN A NON-STICK PAN OVER A LOW FLAME UNTIL MILK THICKENS AND CARAMELIZES TO A GOLDEN BROWN COLOR. STIR REGULARLY TO PREVENT BURNING. COOL 15 MINUTES THEN COVER TIGHTLY WITH PLASTIC WRAP PRESSING THE WRAP DOWN ON THE SURFACE OF THE MILK TO PREVENT A SKIN FROM FORMING. YOU SHOULD HAVE ABOUT 1.25 CUPS. .25 CUPS PER JAR.
• COOL COMPLETELY BUT DON'T REFRIGERATE IF YOU PLAN TO MAKE THE BANOFFEE IMMEDIATELY. YOU NEED THE DULCHE DE LECHE AT ROOM TEMPERATURE.
• YOU CAN THIN THIS DULCHE DE LECHE WITH WATER OR MILK WHEN YOU ARE READY TO MAKE THE JARS.
• YOU WANT A THICK SPREADABLE CONSISTENCY SO ADD WATER OR MILK CAREFULLY.
• FOR BISCUIT BASE
• PLACE BISCUITS IN A CLEAN THICK PLASTIC BAG AND BASH INTO COARSE CRUMBS WITH A ROLLING PIN. RESERVE
• FOR BANANAS
• PEEL AND SLICE BANANAS INTO 25 SLICES. MELT BUTTER IN A SKILLET AND CARAMELIZE BANANAS UNTIL SLIGHTLY GOLEN ON EITHER SIDE BUT HOLDING THEIR SHAPE. YOU CAN USE RAW SLICED BANANAS TOO AND SKIP THIS STEP.
• FOR CREAM
• WHIP CHILLED 200 ML CREAM WITH VANILLA AND CONFECTIONERS SUGAR TO SOFT PEAKS.
• TO ASSEMBLE
• DIVIDE BISCUIT CRUMBS BETWEEN 5 JARS. SPOON 1/2 TBSP LIQUID CREAM OVER BISCUIT BASE.
• SPOON OR PIPE THE THINNED DULCHE DE LECHE BETWEEN THE 5 JARS MAKING SURE TO COVER THE BISCUITS AND LINE SIDES OF THE JAR AS EVENLY AS POSSIBLE.
• LAYER WITH SLICES OF BANANAS.
• FINALLY SPOON OR PIPE CREAM OVER THE TOPS OF THE BANANAS. DON'T OVER FILL. LEAVE A LITTLE SPACE BETWEEN THE LID AND THE CREAM
• DECORATE WITH CHOCOLATE SHAVINGS, NIBS, TOFFEE OR BISCUITS CRUMBS OR ANY SUITABLE DECORATION OF YOUR CHOICE.
• COVER TIGHTLY WITH THE LID AND REFRIGERATE 2-3 HOURS OR UNTIL READY TO USE.
• THIS DESSERT SHOULD BE GOOD FOR 2 DAYS AS LONG AS ITS REFRIGERATED.
• SERVE COLD.