1. Make the dulce de leche.

My preferred method is the stovetop. I discuss other options above, but I strongly recommend this method as the simplest with the best and most consistent results.

Remove the paper wrapper from the 14-ounce can of sweetened condensed milk. Fill a large pot (one that has a lid that fits) with hot water. Put the unopened can of sweetened condensed milk into it. Make sure there are at least 2-3 inches of water above the top of the can. This is important so the can does not explode when the water gets hot. So make sure you keep the water level high so it stays completely submerged. Put the pot onto the stove and bring to a boil. Reduce the heat and place a lid on top of the pot. 

Let the water boil for 3 hours. Check on the pot periodically to ensure that there is a good amount of water over the top of the can. Add more water if needed.

After 3 hours, turn off the heat and allow the water to cool down. I usually give the can a good hour to cool in the water, then take it out to use. Definitely do not try to open it right away unless you want it to explode.

FYI – you can do this with multiple cans at once and then hang onto the sealed cans. They’ll keep for several months so you have ready-made dulce de leche!

2. Preheat oven to 350F.

3. Prep the crust.

Crush the 9 graham crackers. Fastest way is in a food processor. Or you can put it in a Ziplock bag and hit it with a heavy spoon. Just don’t be too aggressive or the bag will tear. 

Put it in a mixing bowl. Add the 1 tbsp of sugar. Add the 6 tbsp of melted butter. Stir until the texture becomes like wet sand. 

4. Bake the crust.

Dump the graham cracker sand into a tart crust. Press it down into the tart pan (I use a 10 inch tart pan) so that it’s as compressed and even as you can get it. I use my fingers, but more civilized people apparently use the bottom of a glass cup.

Then put the tart pan on a baking sheet (this makes it easier to take out of the oven). Pop it into the oven for 15 minutes. Take it out when done and let it cool.

5. Add the dulce de leche.

Once the crust has cooled, pour the entire can of dulce de leche onto it. Open the can, and drizzle the dulce de leche evenly over the crust. Get it up the sides of the crust if you can a bit because it serves as a moisture barrier, protecting the crust from the moisture of the bananas and whipped cream. Try not rely on spreading it around much – this is very difficult because it’s thick and going to grab onto the crust. 

Tip: Spreading the dulce de leche in the crust is easiest to do while the dulce de leche is warm (not hot)! If you’re having a hard time, you could dump the dulce de leche into another microwave safe container and heat it up a bit in the microwave in 15 second bursts, until it’s a bit runnier and easier to work with. Then drizzle it all over the crust. 

6. Slice the 2-3 bananas and arrange on top of the dulce de leche in a single layer.

Add a bit of chocolate onto the top of the bananas. Take the bar of milk chocolate and a sharp paring knife. Run the knife gently along the side of the chocolate bar to create chocolate curls. Alternatively, dust the top with cocoa powder. Either looks cool and tastes good. 

7. Make the whipped cream.

Whip together until you have stiff peaks:

• 1 cup heavy whipping cream (cold)
• 1/4 cup sugar
• 1 tsp vanilla extract

Plop the whipped cream onto the bananas. Try to make it look nice with a spoon, or embrace a chaotic look and just leave it dumped on however it falls. 

8. Top with chocolate.

Again, take the bar of milk chocolate and a sharp paring knife. Run the knife gently along the side of the chocolate bar to create chocolate curls over the whipped cream. Alternatively, dust the top with cocoa powder. 

Add as much chocolate as you like. I like loads, but tried to keep it moderate in the picture below.