Banoffee Break

Remove the paper label and any sticky residue from the unopened can of sweetened condensed milk. Place the unopened can horizontally in a large, deep pot. Fill the pot with water, ensuring the can is completely submerged by at least 2 inches of water.

Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 2.5 to 3 hours (3 hours yields a thicker, darker caramel).

Crucial SAFETY STEP: Check the pot every 20 minutes. If the water level drops, top it up with boiling water from a kettle so the can remains fully submerged at all times; if the water evaporates and exposes the can, it can explode.

Use tongs to carefully remove the hot can from the water and set it on a wire rack. DO NOT open the can while it is hot, as the pressurized caramel can spray and cause severe burns. Let it sit until it reaches room temperature.

While the can is cooling, pulse the digestive biscuits in a food processor until they form fine crumbs. Transfer to a bowl, stir in the melted butter, and press the mixture firmly into the bottom and up the sides of a 23cm tart pan. Chill in the refrigerator for 30 minutes.

Once the can is completely cool, open it to reveal the thick dulce de leche. Spread this caramel in a smooth, even layer over the chilled crust. Slice the bananas into rounds and arrange them tightly over the caramel.

In a large bowl, whisk the cold heavy whipping cream, powdered sugar, and vanilla extract until it holds soft, stiff peaks.

Spoon the whipped cream over the bananas, spreading it out to the edges. Shave dark chocolate generously over the top. Refrigerate the pie for at least 1 to 2 hours before slicing and serving.