Step by step

Method

5 steps

1. 1

   Mix 1½ cups graham or digestive biscuit crumbs with 6 tablespoons melted butter until it feels like wet sand. Press firmly into a 9-inch pie dish, packing the bottom and sides. Chill 20 minutes so the crust sets.

2. 2

   Spread one 13–14 oz can of dulce de leche or thick caramel evenly over the cold crust. Optional: a tiny pinch of flaky salt on the caramel.

3. 3

   Slice 3 ripe-but-firm bananas and arrange them in a single overlapping layer over the caramel. Work close to serving time so they don't brown and weep.

4. 4

   Whip 1½ cups cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks — peaks that flop gently, not stiff enough to pipe. Spread over the bananas, covering them completely.

5. 5

   Grate chocolate or dust cocoa on top. Chill at least 1 hour before slicing. Best the day it's assembled. You want a crisp crumb base, thick caramel, fresh bananas, and cloud-soft cream — not a soggy crust or weepy bananas under flat cream.