My dad brought home a bunch of bananas the other day. He was in the Binondo area and he told me that he was able to get those good-looking bananas for only P35 for the whole bunch! And no, these did not seem like the “for local consumption” bananas. They looked like “export quality” bananas – thick, plump and without blemish! We surmised that these were the bananas that were supposed to be exported to China before the whole banana ban issue.. well, it’s our gain!
The bananas were starting to become too ripe so I put together what I had on hand to create this banana float/pie. Luckily, I still had some leftover graham crackers from mango season when I made mango float several times, and of course, we always have all-purpose cream. I scrounged for whatever else I could find in the fridge. I found a bar of milk chocolate with nougat, and I found some almond slivers. And assembly begins.
Put a layer of graham crackers on your container. In this case, I used a pie plate. Pour enough cream to cover everything, and then start slicing bananas thinly. Arrange the bananas to cover the whole area. Grate the chocolate over the bananas, put as much as you like. Put some slivered almonds on top. Cover with another layer of graham crackers and repeat. Finally, I found a sachet of coffee. You know, the ones you take home from the hotel. And I sprinkled the coffee on top. And voila! Chill in the refrigerator. Enjoy!
