Thursday, February 25, 2010
Thanks to Joy C. for this recipe and the photos!
1 pack graham crackers (crushed); you can use less if you want
nuts of your choice (Joy used chopped almonds)
1/2 cup butter, melted
5 or more pieces of ripe bananas, sliced into discs
1-1/2 cup whipping cream (depends on how much you want)
1/4 cup sugar or use more according to your taste, added to whipped cream towards the end of whipping
1 can (pressure-cooked) dulce de leche to serve as toffee
optional: chocolate shavings (you can buy this in small packages in the baking section)
Crush graham crackers either by using a chopped or food processor (best) or placing in a ziploc bag and crushing with rolling pin.
Mix crushed graham, nuts and butter then press onto a springform pan. Refrigerate for 1-2 hours or until the crust hardens.
Pour the dulce de leche/toffee on top then chill again.
Whip the cream and add sugar to taste.
Distribute sliced bananas on top of the toffee then top with the whipped cream.
Garnish with chocolate shavings if desired.