This is an easy to make tri-layer no bake dessert with toffee, bananas and cream. It’s a traditional English dessert. Banofee got its name from the combination of banana and toffee.
Ingredients
1. Digestive biscuits such as Marie biscuits – 250 gm
2. Melted butter – ½ cup
3. Bananas – 3-4 sliced
4. Condensed milk ( for Toffee or dulce de leche) – 1 tin
5. Double cream (whipping cream) – 300 ml
6. Vanilla essence – 1 tsp
7. Sugar powder – 3 -4 Tbsp
8. Cocoa powder or coffee powder or chocolate scrapings - 1 Tbsp
Preparation
1. Crush the biscuits and add melted butter and mix well until it gets crumbled well.
2. Spread the mix in a pan (8” size, preferably a spring form pan) and press well to set the layer such a way that the edge is slightly raised. Freeze it for 30 minutes.
3. For making the Toffee – remove the paper wrapper of the condensed milk tin and place it in a pressure cooker and add water till about 2 inch above the tin.
4. Pressure cook the condensed milk on medium flame for 30 minutes. Open the cooker after it is cooled. Keep aside.
5. Beat the cream until soft peak forms. Add vanilla essence, powdered sugar and 2 Tbsp of the toffee. Beat well and keep aside.
6. Smoothen the remaining toffee in the tin and evenly spread over the biscuit layer.
7. Spread the banana slices over it evenly and spread the beaten cream mix over it.
8. Sprinkle cocoa powder or coffee powder or shredded chocolate to garnish.
9. Refrigerate for 3-4 hours or until set.
Tips
1. Toffee can be prepared in advance and stored in refrigerator up to one month.
2. For making toffee in a pan – Melt ¼ cup of sugar in a pan. When it starts caramelizing reduce the flame and add 3 Tbsp of butter. Stir well and add 1/3 cup milk, little by little, stirring continuously. Slowly add one tin condensed milk. Mix and boil on medium heat stirring continuously for 3-4 minutes or until it thickens
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