Mini banoffee

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Today I'd like to share a recipe for mini banoffee desserts.

It's a classic combination in a small form. Filling is prepared out of cream and mascarpone, but everything begins with homemade salted caramel.

You'll find a list of ingredients, method and approximate nutritional value below.

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Ingredients

Salted caramel

  • 1 cup (~200 g) sugar
  • 90 g unsalted butter
  • 150 ml whipping cream
  • 1 scant tsp salt

 Desserts

  • 100 g oat cookies
  • 2 bananas
  • 70 g mascarpone
  • 150 ml whipping cream
  • 1 tbsp lemon juice

Method

  1. Prepare salted caramel. Into a thick bottom pan add sugar and melt it at low heat, stirring, until it becomes amber in colour. Be careful not to burn sugar - if you do, start afresh.
  2. Add butter and stir dynamically until combined. Add cream in batches, also stirring each time until incorporated. Once you use up all of cream, cook the sauce for 1-2 minutes. Add salt and mix for one last time. Take caramel off heat and transfer it into a clean jar. Keep salted caramel in a fridge for up to a month.
  3. Crush oat cookies with a blender or by putting it in a bag and bashing it with a rolling pin.
  4. Peel bananas and cut them into 1/2 cm slices. Put them into a bowl, add lemon juice and stir.
  5. Beat whipping cream with an electric mixer until stiff peaks. Add mascarpone cheese and fold it in gently with a silicone spatula until combined.
  6. Put 2 tbsp crushed cookies into each of four 200 ml glasses. Cover them with a few banana slices. Pour 1 tsp of salted caramel onto bananas, and decorate the glass sides with another tsp of caramel. Divide cream evenly between servings. Decorate with remaining banana slices and crushed cookies.
  7. Enjoy!

Approximate nutritional value

1 serving
  • 469 kcal
  • Carbs: 38 g 
  • Fat: 33 g
  • Protein: 5 g
  • Fibre: 4 g

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