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- For the Graham Cracker Crust:
- 9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted and still warm
- For the Filling:
- 3 bananas, peeled and sliced ¼-inch thick
- 14 ounces, dulce de leche
- For the Coffee Whipped Cream:
- 1½ heavy cream
- 1½ teaspoon instant espresso powder
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- To Garnish:
- Chopped peanuts
- Shaved chocolate
View Full Recipe at Brown Eyed Baker
