• Ingredients:
  • 1 pkt chocolate digestive biscuits (200 gms)
  • 2 oz butter
  • 3-4 bananas
  • 1/2 pint whipping cream
  • 14 oz can condensed milk (not evaporated)
  • Grated chocolate
  • Directions:
  • Boil condensed milk in can unopened for at least two hours. Watch carefully, and do not let can boil dry). Don’t wait too long to open as it may start to crystalise.
  • Using a round pie dish, crumble chocolate digestive biscuits and mix with the butter. Press into round pie dish. Bake in 350 degrees F oven for 10 minutes.
  • Spread condensed milk on this base. Slice bananas and cover thickly over the base and condensed milk. Sprinkle with grated chocolate, cover and leave 12 hours.
  • Whip cream and put on top and sprinkle more grated chocolate.
  • Alternative Method for Condensed Milk:
  • Pour condensed milk into an oven-proof baking dish, then cover dish tightly with aluminum foil and place dish inside a large roasting pan.
  • Pour 1-1 1/2 inches of boiling water into the roasting pan, making sure that the water doesn’t reach the foil covering the dish.
  • Place roasting pan in oven and bake for 2 hours (refilling with water every 30-40 minutes), or until condensed milk is thick and has turned a deep amber colour.
  • Remove roasting pan from oven and carefully pour toffee into a separate bowl. Refrigerate toffee until chilled. 1-2 hours.

Recipe by Audrey Smith, courtesy of The Garden Club of Bermuda.