The beautiful dessert dishes taste the familiar flavors of banoffee pie.
The name banoffee comes from the combination of banana and toffee. It is familiar to many as a pie version. This time the banoffee is piled in small containers for dessert portions.
The dishes contain the familiar flavors of banoffe. Only four different ingredients are needed: biscuits, banana, cream, and caramelized condensed milk.
Making dessert portions is easier and faster than baking a whole banoffee pie. Delicious portions are completed in ten minutes.
The biscuit crumb base is cleverly made by crushing the biscuits in a freezer bag into a fine crumb. You can choose the biscuits to your liking.
Caramelized condensed milk is used as caramel. It is a sweetened condensed milk cooked into a thick caramel.
You can find caramelized condensed milk in the grocery store on a baking, canning or milk shelf packed in a can. The product is stored at room temperature.
Kinuski is available as is directly from the jar.
Servings: 4 pcs
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about 60 g of Digestive biscuits
2 dl whipped cream
1 dl caramelized condensed milk
Put the biscuits in a freezer bag and crush them into a fine crumb. Chop the bananas with a knife into small pieces. Whisk the whipped cream into a foam. Spoon the whipped cream into the extruder bag if desired.
Divide the biscuit crumbs evenly into the bottom of the serving bowls.
Leave a couple of teaspoons of biscuit crumbs to decorate the portions.
Spoon chopped banana and caramelized condensed milk on top of the biscuit crumbs.
Extrude or spoon the whipped cream over the bananas and caramel layers.
Finish the portions with biscuit crumbs and a small amount of caramelized condensed milk.
You can serve dessert portions right after they are prepared.
Taru Vihavainen is a physiotherapist by profession. It all started with a christening cake, which made him more interested in baking.
Vihavainen started running the Pullahiiren baking corner blog in 2006 and stayed that way.
Angry has also written three baking books. In addition, he holds baking courses and designs recipes for businesses.
Taru Vihavainen especially wants to encourage parents to bring their children to the kitchen.
Source site www.is.fi