Ingredients
1½cupsgraham cracker crumbs
1cupunsalted butter,melted
½cupsugar
¼tspcinnamon
¼tspground ginger
14ozdulce de leche
4large bananas,sliced ½-inch thick
2cupsheavy whipping cream
¼cuppowdered sugar
1chocolate bar,shaved for garnish
Preparation
Mix the graham cracker crumbs, sugar, melted butter, cinnamon, and ginger in a large bowl, then press into the sides of a 9-inch springform pan.
Place the springform pan into the freezer to harden for 15 minutes
Spread the dulce de leche carefully onto the crust, then top with sliced bananas gently.
Add the heavy cream and powdered sugar to a stand mixer on high speed for 1 to 2 minutes until stiff peaks form, then top the bananas gently with the whipped cream.
Refrigerate until chilled for at least 1 hour, preferably 2 hours.
Garnish with shaved chocolate, serve, and enjoy!
