For the caramel sauce layer:
1 (405g) tin of condensed milk – cook in a pressure cooker, or boil ( covered with water for 3 hours. Alternatively you can buy pre-made doce de leite.
350g of digestives or biscuits of your choice ( in brazil, I used oatmeal cookies )
150g of butter, melted
1 (284ml) pot of double cream ( in Brazil, that is fresh whipping cream)
3 bananas, sliced ( I used about 5 last time I made this)
grated chocolate to sprinkle on the top layer
Prep: 1 hour | Cook: 2 hours
To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode.
For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it's stiff.
There are three ways to arrange:
Simple: Mix toffee and banana then pour onto the base. Sprinkle instant coffee then spread cream on top.
Layer - spread cream onto the base, sprinkle a little bit of instant coffee then arrange the sliced banana, spread toffee then repeat.
Layer 2 - spread cream onto the base, arrange the sliced banana then add another layer of cream. sprinkle some coffee powder and drizzle it with toffee.
I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.