Popular
Latest From the Show
How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
How to Make Chicken and Lobster Piccata | Richard Blais
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
How to Make Shrimp Burgers | Jacques Pepin
The former personal chef of Prince Charles and Princess Diana—Chef Carolyn Robb—shares her recipe for a no-bake British classic.
"Best eaten within 24 hours as otherwise it may go rather soggy!"—Carolyn
For a more modern, American twist, check out Clinton Kelly's version made with a salty pretzel crust. Or if you're in the mood for more recipes from across the pond, try these British Scones with Jam & Clotted Cream.
Ingredients
- 12 ounces sweet biscuits, finely crushed
- 5 ounces melted unsalted butter
- 1 pound caramelized condensed milk or dulce de leche
- 3 large bananas, peeled and thinly sliced
- Juice of 1 lemon
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant coffee (optional)
- Chocolate shavings or powder, for decorating
Yield
Serves: 6 to 8
Preparation
Combine the crushed biscuits with the melted butter, then press into an 8-inch flan ring or pie plate. Refrigerate.
When the crust is chilled and firm, spoon the caramel into the base of the pie crust.
Drizzle the banana slices with the juice of a lemon, then arrange the bananas on top of the caramel.
Whisk the cream until soft peaks form. Mix in the sugar, vanilla and coffee powder, if using. Spoon the cream over the banana, then top with either chocolate shavings or chocolate powder.