1. Make the caramel filling Place the can of sweetened condensed milk at the bottom of your pressure cooker. Fill with water until it covers the top of the can. Water should be at least 3 to 4cm over the can.
Cover and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 to 20min. Finally turn off the heat and let the pressure come down naturally.
Remove the can (watch out it's hot!) from the cooker and let it cool before opening the can. Set aside.
2. Make the crust Add all the cookie ingredient into your food processor. Pulse several times to mix until mixture becomes crumbly.
Spread the cookie crumbs on the baking sheet appropriately and bake for 20 mins at 170℃ degree.
3. Meanwhile, perpare the tart ring (about 20cm dia.) by lightly greasing the edges of the ring with butter or cooking spray, and line the side of the ring with parchment paper. Place on the baking sheet.
4. Immediately transfer the baked crumbles into the bottom of the tart ring (on the baking sheet).
5. Spread it slightly up the sides of the tart ring too. Refrigerate the crust until you use.
6. Assemble the cake Pour and spread the caramel filling over the crust. Slice bananas thinly and lay them over the caramel.
7. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form. Then spread the cream onto the sliced bananas.
NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
8. Then top up with shaving chocolate or cocoa powder. Chill the banoffee pie in the fridge for a few hours before serving to set.