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
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.