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Ingredients Jump to Instructions ↓

  1. 1 cup(s) graham cracker cookie crumbles

  2. 1/2 cup(s) pecans , toasted, finely chopped 4 tablespoon(s) unsalted butter , melted 2 tablespoon(s) packed brown sugar

  3. 2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)

  4. 4 large bananas

  5. 1 cup(s) heavy cream

  6. 1 tablespoon(s) confectioners' sugar

  7. 1/4 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.

  2. Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.

  3. To serve, peel and slice remaining banana. Arrange over cream.

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