Ingredients:
For the crust:
5 oz digestive biscuits or graham crackers 150 g, 10 digestive biscuits
1/3 cup melted unsalted butter 75 g
pinch cinnamon powder
For the filling:
1 can sweetened condensed milk 15 zo, 400g
1/4 cup dark brown sugar
1/4 cup butter 1/2 stick, 56 g
To assemble:
2-3 bananas, thinly sliced
squeeze lemon juice
1 cup heavy whipping cream, cold 250 ml
2 tbsp powdered sugar
1 tsp vanilla extract
cocoa powder or grated chocolate to top
Instructions:
For the crust:
-Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.
-Stir the crumbs with melted butter and cinnamon until well moistened. Place 2 tbsp or so of crust into each dessert cup, press down with a spoon to get an even, compressed layer, and place in the fridge while you prepare the filling.
Make the toffee:
-Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined.
-Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens and darkens into a light golden brown color, a few minutes. Remove from heat.
To assemble:
-With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.
In a separate bowl, toss the sliced bananas with a squeeze of lemon juice,this will help prevent browning.
-Take out the cups from the fridge, and add 1-2 tbsps of the toffee filling on top of the biscuit crumbs in each cup, then add a layer of sliced bananas, and whipped cream topping. Repeat layers with more biscuit crumbs, toffee, bananas and whipped cream if you have space in your cup.
-Keep in the fridge until ready to serve.
