Ingredients:
- 10.58 ounces chocolate biscuits (or graham biscuits, just add 1 teaspoon cocoa powder to the crust)
- 2 tablespoons butter (melted)
- 4 ripe bananas
- 1 can condensed milk
- 10.14 ounces whipped cream
- 1 teaspoon coffee
- Grated chocolate (optional)
Directions
Throw the pack of biscuits on the wall or wham on the table. You can use the food processor to make things easier though. Pulse for 30 seconds.
Stir in the melted butter. Mix with the crumbs. Transfer to a dish bowl or a pan and make the crust.
Refrigerate for 20 minutes just to set the crust.
Slice the banana and scatter on top of the crust.
Pour the toffee caramel over the bananas.
Whip the cream using a hand mixer or just plain egg beater. Add the coffee as you whip. Splat the whip cream on top of the banana.
Sprinkle with grated chocolate.
Toffee
Place the tin of unopened condensed milk in a pan of boiling water and allow to boil for two hours. This is perfectly safe.
Remove the tin from the boiling water and allow to cool enough so that you can touch it and open it.
Open the tin very carefully and stir the gooey caramel inside.
This can be stored for a couple of weeks.