• Prepare a 40 × 24 cm (16 × 10 in) Pyrex dish (oval or rectangular, depending on what you have).
• Boil the cans of condensed milk on low heat, while still sealed, for 2–3 hours prior to beginning the rest of the preparation.
• Once the condensed milk is ready and cooled, place the biscuits in a food processor to grind them together.
• Add the melted butter and mix it with a spoon. Hold with your hands if the biscuits are falling apart. Add more melted
• butter, a tablespoon at a time, until they are firm together when holding.
• Flatten the biscuits tightly on the Pyrex tray you prepared.
• Pour the condensed milk on top of the crust and even it out so it is all 1 layer.
• Whip the cream in a hand-held mixer with a whisk attachment with 2–3 tablespoons of sugar until stiff peaks form (refer to page xi). Be careful not to over-mix the cream as it can easily turn into butter.
• Once all this is done, slice the bananas and layer them on top of the condensed milk.
• Spoon over them the whipped cream as the final layer.
• You can sprinkle shaved chocolate or cocoa powder on top for decoration.

Tips and Tricks:

• For the banoffee, we like to keep the Danish Biscuits in the oven a little longer until they are golden brown.

Serving and Storing suggestions

• This is best eaten right away ormaximum within 24 hours so the bananas are still fresh and the crust doesn’tget soggy.

  Banoffee is best enjoyed the same daybut it will last in the fridge for up to 2 days.