Ingredients
3 tins of condensed milk
200g butter, melted
2 packets of sweet plain biscuits (such as digestive), crushed finely
4 bananas
1 lemon, juiced
300ml thickened cream, for serving
Instant coffee
Icing sugar
Method
To make Coffee Cream Pour the cream, coffee (to taste, dissolved first in a little warm water) and the icing sugar (also to taste) into a bowl and mix thoroughly.
Immerse the tins of condensed milk unopened in boiling water in a saucepan. Cover and boil for 3 hours.
Remove from the water and allow to cool completely before opening. The milk is transformed into the soft caramel pie filling, ie. caramelised. Mix the melted butter and the biscuit crumbs together. Use a 24cm spring form cake tin and line the base and sides with the biscuit crust. Refrigerate until ready to use. This firms up the base. Pour the caramel into the biscuit crust and smooth it off completely on top. Slice the bananas and squeeze lemon juice over them. This prevents the bananas from going brown. Arrange the banana slices on top of the caramel. Serve with coffee cream. Leave to cool
Chef's Tips
Remember that fan assisted ovens will cook more
quickly than conventional ovens so cakes will have a shorter cooking time
NEVER leave the oven unattended