Ernest Reynoso Gala

BANOFFEE SQUARES

Banoffee Squares
by Ernest Reynoso Gala

1) Place broas (lady fingers) at bottom of 8 x 8 x 2-inch aluminum pan or else whole graham crackers may be used
5 to 6 bananas such as lakatan, latundan and bongolan (peeled and slice each into 2 lengthwise)
1 can (1 1/2 cups) cooked condensed milk
1/2 cup softened Magnolia Gold butter
1 can very cold whipping cream
chocolate syrup
cherries with stems for garnish

2) Procedure: Remove label from condensed milk, put in pressure cooker with enough water to cover can. Close pressure cooker. Put on high heat. When pressure cooker “ hisses” lower temperature and time 20 minutes. Turn off stove. Cool well, then remove from can. Open top and bottom of can for easy removal. Or boil can with enough water to cover; cover pan and cook 2 hours.

3) Put condensed milk in a bowl with the butter and beat until smooth. Spread 1/3 of mixture on top of graham crackers/broas/lady fingers. Arrange 6 banana halves on top. Top with graham crackers/broas/lady fingers. Spread 1/3 of condensed milk and remaining banana halves. Top with graham crackers/broas/lady fingers and remaining condensed milk. Cover with foil. Freeze until ready to serve.

4) Remove foil and cover top completely with whipped cream in can (shake well), drizzle with chocolate syrup. Top with cherries.

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