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Have you heard of banoffee pie? It’s a delightfully decadent combination of fluffy whipped cream, bananas and creamy, toffee-like dulce de leche sauce all snuggled into a graham cracker crust.
It’s one of the few desserts I have to order every time I see it on a menu. I keep meaning to try making the pie version at home, but in the summer, I’d rather focus on no-bake desserts. This parfait offers every ounce of the pie’s deliciousness in an easy-to-make freeform style. It’s as pretty as it is scrumptious.
Note that it’s easy to find jars of pre-made dulce de leche sauce in large supermarkets and specialty food stores if you want to make this dish even simpler to prepare.
Ingredients
1 can of sweetened condensed milk or can of dulce de leche
1 cup graham cracker crumbs
1/4 cup melted butter
1 cup heavy (35%) cream or can of aerated real whipped cream
2 to 3 ripe bananas, sliced
Directions
Bake for 60 – 75 minutes, adding additional water to maintain level throughout baking time, until the milk becomes browned and caramelized. Remove from oven and lift the small pan out of the larger one. Let cool to room temperature then whisk until smooth.
Serves 6