📝 About This Recipe
Born in the 1970s at The Hungry Monk Restaurant in East Sussex, this quintessential British dessert is a masterclass in contrasting textures and flavors. It features a buttery, crumbly digestive biscuit base, a rich layer of slow-cooked dulce de leche, and perfectly ripened bananas, all crowned with a cloud of lightly sweetened whipped cream. The marriage of salty-sweet caramel and fresh fruit makes it an irresistible showstopper for any gathering.
🥗 Ingredients
For the Biscuit Crust
- 300 grams Digestive Biscuits (crushed into fine crumbs)
- 150 grams Unsalted Butter (melted)
- 1/4 teaspoon Salt (to balance the sweetness)
For the Toffee Layer
- 397 grams Condensed Milk (one standard can, pre-boiled into dulce de leche or store-bought)
- 2 tablespoons Dark Brown Sugar (optional, for extra depth if making homemade toffee)
- 50 grams Unsalted Butter (to enrich the caramel)
The Fruit & Cream Fillings
- 3-4 large Bananas (ripe but firm, spotted yellow skin)
- 1 tablespoon Lemon Juice (to prevent banana browning)
- 600 ml Double Cream (very cold)
- 1 tablespoon Icing Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (for aromatic depth)
For Garnish
- 20 grams Dark Chocolate (for shaving or grating)
- 1 teaspoon Cocoa Powder (for a light dusting)
👨🍳 Instructions
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1
Prepare a 23cm (9-inch) loose-bottomed tart tin or springform pan. There is no need to grease it as the crust has plenty of butter.
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2
Pulse the digestive biscuits in a food processor until they reach a fine crumb consistency. Alternatively, place them in a freezer bag and crush with a rolling pin.
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3
In a medium bowl, combine the biscuit crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
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4
Press the mixture firmly into the bottom and up the sides of your prepared tin. Use the back of a spoon or a flat-bottomed glass to ensure it is packed tightly. Chill in the refrigerator for at least 30 minutes to set.
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5
If using store-bought dulce de leche, skip to step 7. Otherwise, melt 50g butter and brown sugar in a non-stick saucepan over low heat until dissolved.
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6
Add the condensed milk to the pan and bring to a gentle boil, stirring constantly. Boil for 2-3 minutes until the mixture thickens and turns a deep golden caramel color. Be careful not to burn the bottom.
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7
Pour the warm caramel/toffee over the chilled biscuit base. Smooth it out with a spatula and return to the fridge for another 30-60 minutes until firm.
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8
Peel and slice the bananas into 1cm thick rounds. Toss them gently in the lemon juice to maintain their bright color.
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9
Arrange the banana slices in tight, overlapping concentric circles on top of the set toffee layer.
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10
In a large chilled bowl, whisk the cold double cream, icing sugar, and vanilla paste until soft peaks form. Do not over-whip; it should be billowy and smooth.
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11
Spoon the whipped cream over the bananas, creating decorative swirls with the back of a spoon or using a piping bag for a more formal look.
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12
Finally, use a vegetable peeler to create dark chocolate shavings over the top and add a light dusting of cocoa powder for contrast.
💡 Chef's Tips
Use 'Double Cream' with at least 45% fat content to ensure the topping stays stable and doesn't weep. If boiling a tin of condensed milk to make toffee, ensure the tin is fully submerged in water at all times to prevent it from exploding. For the best crust, ensure your biscuit crumbs are fine; large chunks will cause the base to crumble when sliced. Wait to add the bananas and cream until shortly before serving to keep the fruit fresh and the cream at its peak volume. Use a hot knife (dipped in hot water and wiped dry) to get perfectly clean slices through the sticky toffee.
🍽️ Serving Suggestions
Serve with a strong, dark roast espresso to cut through the intense sweetness of the toffee. A small glass of chilled dessert wine, such as a Sauternes or a late-harvest Riesling, pairs beautifully. For an extra indulgence, drizzle a little extra salted caramel sauce over each individual plate. Pair with a few fresh raspberries on the side for a tart pop of color and acidity. Enjoy as a grand finale to a traditional Sunday Roast or a summer barbecue.