Banoffee Parfait

Preheat oven to 425 F.

To make dulce de leche, pour the sweetened condensed milk into a shallow baking dish. Stir in the sea salt. Cover it with aluminium foil. Place the dish into another larger pan. Add hot water into the outer pan until it reaches halfway up the side of the smaller dish.

Put pans into the oven. Bake for an hour or until the milk becomes browned and caramelized. Remove from oven and let cool. Whisk until smooth before use.

In a small bowl mix graham cracker crumbs with the melted butter.

Put heavy cream into a bowl. Using a mixer, whip heavy cream until stiff peaks form.

To assemble, place 3 tablespoons of the graham cracker mixture in each glass or mason jar, followed by 3 or 4 slices of banana, 1 tablespoon dulce de leche and a big scoop of whipped cream. Repeat with another 4 layers or until your size of glasses are filled.

Top it with extra banana slices and sprinkle with extra graham cracker crumbs. Chill until ready to serve.