There is no better combination than caramel and banana in this world!
Ingredients
8 OZ / 225 G graham cracker
7.5 OZ / 210 G softened butter
14 OZ / 400 G condensed milk
2 OZ / 50 G brown sugar
4 EA bananas
14 OZ / 400 ML heavy cream
Directions
Add your graham cracker to the mixing bowl and with the measuring cup inserted, crush your crackers for 15 seconds / speed 8. Scrape down the sides of the mixing bowl.
Add two thirds of your butter to the mixing bowl and melt the butter for 4 minutes / 230°F|110°C / speed 3 / stir. Spread the base over a tart case. Spread it thinly to cover the whole case. Place your base in the fridge to set. Clean your mixing bowl out well.
Add your remaining butter, condensed milk and sugar to the mixing bowl. Cook the caramel until thick and golden brown for 45 minutes / 265°F|130°C / speed 2 / stir. Once cooked, spread the caramel over the base and allow to chill for 30 minutes. Clean the mixing bowl out well.
Add your heavy cream into the mixing bowl and whip up the cream for 1 minute / speed 4 with the butterfly whisk inserted.
TIP: If your cream is still soft, increase the whipping time by 20 seconds.
Slice your banana and layer them over your caramel. Top with whip cream and garnish with some grated chocolate.
