Ingredients

For the Crust:

• 175 g (about 1.75 cups) gluten-free graham cracker crumbs

• 1/4 teaspoon granulated sugar (or coconut sugar for a deeper flavor)

• 5 tablespoons unsalted butter, melted (or vegan/dairy-free butter)

• 1/4 teaspoon kosher salt

For the Filling:

• 450 g heavy whipping cream (35%, very cold)

• 120 g granulated sugar (about 1/2 cup)

• 1/2–3/4 cup dulce de leche (adjust to taste)

• 3–4 bananas, sliced into rounds

For Topping:

• 2 tablespoons gluten-free cocoa powder (unsweetened)

• 1 teaspoon ground cinnamon

Instructions

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine the gluten-free graham cracker crumbs and sugar.

3. Pour in the melted butter and salt, mixing until the crumbs are evenly moistened and hold together when pinched. Adjust the texture with more butter or crumbs if needed.

4. Press the crumb mixture firmly into the bottom of a springform pan, spreading a thin layer slightly up the sides.

5. Bake for 6 minutes, then cool the crust in the refrigerator until completely cooled before adding the filling.

2. Prepare the Filling:

1. In a large bowl, beat the whipping cream and sugar with an electric mixer until stiff peaks form. Be careful not to overwhip. Reserve the whipped cream (chantilly) in the fridge.

2. Slice the bananas into round slices, about 1/4 inch thick.

3. Assemble the Dessert:

1. Spread a generous layer of dulce de leche over the cooled graham cracker crust.

2. Arrange the banana slices in an even layer over the dulce de leche.

3. Cover the bananas with the whipped cream, smoothing it evenly with a spatula.

4. Add the Finishing Touches:

1. Using a fine sieve, dust the top of the whipped cream with cocoa powder.

2. Sprinkle with ground cinnamon for a warm, aromatic finish.

5. Chill and Serve:

1. Cover the dessert and chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.

2. Slice and serve cold.

Tips for Success:

• Perfect Whipped Cream: Ensure your cream and mixing bowl are very cold for the best results.

• Ripe Bananas: Use bananas that are ripe but firm to avoid mushiness in the dessert.