Boil the unopened condensed milk can in water for a good 2 hours.

Make sure that the can is always fully covered with water, or else it may explode! Under no circumstances should the can be opened before or during boiling. Afterwards, let the can cool down completely before opening.

Crumble the biscuits (using a freezer bag and rolling pin) and mix the crumbs well with the melted butter. Arrange the biscuit mixture on a large plate/flat dish or similar and press it down to form a base (approx. 0.5 – 1cm thick). The base needs to set in the fridge for about 1 hour.

When the base is firm, spread the toffee (the contents of the cooked condensed milk can) on top, then the peeled and sliced bananas. Finish with the whipped cream, slightly sweetened if desired. Dust with sieved cocoa powder. It tastes better if the pie rests for a few hours.

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