In a pan over medium-low heat, cook the condensed milk while constantly stirring for about 30 minutes – 1 hour, or until the color turns into a dark caramel in color and it thickens into dulce de leche. Remove from heat and let cool.
Slice bananas in half.
Place banana, spread the dulce de leche, crushed graham, and pinch of salt into the center of the lumpia wrapper. Wrap each lumpia tightly, sealing the edges with water.
In a large pot, heat up oil at high heat. Fry the banoffee turon until golden and crisp, about 5 – 8 minutes. Drain excess oil on paper towels.
Stack the pieces of turon on top of each other and drizzle chocolate syrup on top. Top with whipped cream and more crushed graham.