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I used a 15 cm removable base tart pan

 

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Now for the base

 

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start by melting butter

 

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set aside

 

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take biscuits in a blender

 

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crush them roughly

 

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put that in a bowl

 

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pour over melted butter

 

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give a good mix

 

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Now it is well mixed

 

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Spoon the biscuit base in

 

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use a spatula to spread it out

 

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make sure you line the sides as well

 

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now it is spread

 

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Now take your dulce de leche, 

 

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spoon it in

 

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Spread it evenly

 

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Now it is spread out

 

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Take your bananas

 

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peel it

 

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slice it into rounds

 

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If you leave the bananas like this, it will get black

 

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add a spoonful of lemon juice or orange juice

 

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toss well, so it don't turn black..

 

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arrange bananas in a single layer

 

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now it is all spread...chill this in fridge..

 

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now i took some cream

 

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if you are using amul cream, just use the thickest part of it alone..

 

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Add a tblspn of sugar..don't add too much

 

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add few drops of vanilla

 

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now whip it is softly whipped

 

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spoon this over the bananas..

 

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Spread it out

 

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Now it is done..chill for few hours

 

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I actually left it overnight..Now it is chilled and set

 

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Take a piece of chocolate and grate it over

 

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Looks awesome right

 

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un mould it

 

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Enjoy..Slice and serve
 
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Aarthi

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

  1. Anu

    Hi aarthi, this just looks amazing! I'm in love with your blog, you make any recipe look at ease thanks to your wonderful pictorials 🙂 I'm def going to try this out soon! Just wondering, since I'm new to chennai.. I'm looking to buy an oven (your chocoflan makes me want to get one) which oven are you using? I've had a look at a few but none have a preheat mode. Could you please help? I'm pushing my hubby to get me one by christmas. Hope to hear from you soon. Cheers 🙂

  2. Anonymous

    hi Aarthi, thanks for posting the recipe...looks really yummy.This is the first time I have come across your blog and I really appreciate the time an effort you put in. will surely try and let you ..... have a small query. can I use parle-g biscuits instead of the milk ones and also when you leave them overnight, is the base properly set and do you get to cut them well. do let me know. thanks a ton.

  3. Aarthi

    @Anonymousyes u can use any biscuits u like and when you press them on the pan, just press them gently and dont over press them, it may make them hard.

  4. minakshi Dixit

    Hi, I'd like to know of we can use whipping cream for this? Or does it have to be fresh cream only. Thanks Minakshi.
    P.s. this is my 2nd message. Hoping for a reply this time.

  5. minakshi Dixit

    Hi Aarthi, thanks for the revert. Trying to make it today and I have used Puck whipping cream. I'm using a morphy Richards electric hand blender but the cream isn't becoming stiff and fluffy. What could've gone wrong?
    Thanks

  6. Aarthi

    @minakshi Dixituse cold cream and chill the bowl and whipper also before whipping

  7. Ahalya Jeyadev

    Hi aarthi, I must say am a big fan of yours. I have tried many of ur recipes and they have come out so well and the taste is amazing. I am interested in making this was just wondering if using caramel carnation by nestle would also do? Is caramel and dulce de leche the same?

  8. minakshi Dixit

    Hi, thanks so much. Tried the method suggested by you to get fluffy and light cream for the pie. And it was so good even with the stick blender,which I was doubting.
    Thanks again and I've made the banoffee pie twice in 2 days. It's such a hit with my family.

  9. Anonymous

    Hi Aarthi,doing the preparation to make it,just one doubt after one whistle for milkmaid,simmering for 30 min without putting the whistle on?

5 from 1 vote (1 rating without comment)

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