A few years back, I featured a recipe for banoffee pie. For those unfamiliar, banoffee pie is an amazing—and amazingly simple—combination of bananas, whipped cream, and dulce de leche (milk caramel) that everyone should try. However, I'm pretty sure nobody made the pie.
Show of hands: who made the pie?
So today, I'm offering you an even easier way to make this pie—by removing the pie aspect altogether and layering the filling components inside mason jars or wine glasses or whatever containers you happen to have at hand.
Since I got rid of the graham cracker crust, I inserted little Swedish ginger cookies between the layers (delicious!), but you could also use actual graham crackers, digestive biscuits, or Maria cookies. Break them up if you have to. You can buy dulce de leche already made in little cans in the Latin American section of the supermarket (you'll want to heat it up a little to loosen it slightly), or you can make your own by boiling the hell out of a can of condensed milk (remove the label, boil the can for 3 hours making sure the water level never falls below the top of the can, and let it cool completely before opening). If you're local, Fat Toad Farm in Vermont makes a killer cajeta (dulce de leche made from goat's milk). Russo's stocks it sometimes.
Then, slice some bananas thickly. Whip some cream (no sugar required, though a dribble of vanilla never hurts). Layer it all together and top it with chocolate shavings, a dusting of cocoa, or chopped pecans.
It's delicious and easy. Husband ate two.