8 Serves
90 Mins
Crush the digestive biscuits into fine crumbs using a food processor and mix with melted salted butter. Press the mixture firmly into the bottom and sides of a pie dish to form the crust, then chill in the freezer for 30 minutes.
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AmericanVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
151 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
398 mg / 1,250 mgPotassium
1157 mg / 4,700 mgSodium
704 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
7 g / 28 gSugar
47 g / 50 gSaturated Fat
17 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
95 gAlcohol
0 g
Spread the dulce de leche evenly over the chilled biscuit base.
Slice the bananas into rounds and arrange them in a single layer over the caramel filling.
Whip the heavy cream until stiff peaks form and spread it over the banana layer. Chill for at least 30 minutes before serving.
9
g61
g17
g
American