Ingredients
1 tin condensed milk
7 small ripe bananas
155 ml milk
5 tbsp caster sugar
80g toasted Australian macadamias
1 pie crust or tart base, or 10 mini ones
400 ml double cream
Method
-
Boil condensed milk in the tin (without opening) for 4 hours. Alternatively, use ready-made dulce de leche.
-
Blend 3 bananas with milk using a hand-held blender.
-
In a medium saucepan over high heat, melt the caster sugar without stirring until it forms a dark caramel, then add the blended bananas and whisk until combined. Add toasted macadamias.
-
Pour mixture into pie crust or tart base and allow to set in refrigerator for at least half an hour.
-
Whip cream until it makes soft peaks and then slowly fold in the condensed milk.
-
Peel and slice remaining bananas. Arrange half the banana slices over the top of the pie, then smooth cream over the top. Do this twice to make two layers.
-
You can caramelise the bananas using a kitchen blowtorch. Shave dark and white chocolate on top and garnish with chocolate-coated macadamias.
