Banoffee Pie

To be honest I haven't tried banoffee pie, why? well, dulce de leche + additional sugar = cloyingly, overly sweet taste.
Just thinking about it gives me the shiver. I do not know why I made this yesterday, I just woke up with banoffee pie in my head.
Good thing the condensed milk here in Holland is not super sweet like the ones in The Philippines.

base
2 cups digestive biscuit, crushed
6 tbsp melted butter

• Mix digestive biscuit and melted butter and press mixture into 9 inch bottom loose pie tin. Chill for about 30 minutes.

filling
2-3 ripe bananas (depend on the size)
50g butter
1/4 cup light brown sugar (I only used 1/8 cup)
1 can condensed milk
2 tbsp lemon juice
1 cup whipping cream
1 to 2 tbsp sugar
chocolate shavings or cocoa powder

• Melt butter and light brown sugar in a medium saucepan over low heat. Add condensed milk and cook, stirring constantly with a wooden spoon, for 6-8 minutes or until caramel thickens but still pourable (do not boil).
• Remove from heat and let cool slightly. Stir well then pour mixture over the digestive biscuit.
• Peel the bananas, thinly sliced them and toss with lemon juice (this will prevent the bananas from getting darkened). Lay them on the caramel, gently push the bananas into the caramel.
• Whip cream then gradually add the sugar. Whip until soft peak.
• Spread the whipped cream over the bananas and smooth the top using a spatula and place in the fridge to set.
• Add chocolate shavings or cocoa powder on top before serving.