Banoffee Pots Recipe!

Hello lovelies,

I don’t know about you guys, but I love me a banoffee pie. It’s such an elite desert which I don’t feel gets enough attention these days. It’s blooming delicious, am I right or am I right?

Anyway… every year without fail, rain or shine, at one of our family gatherings, it’s guaranteed that my auntie will have made one of her famous banoffee pies and it’s also guaranteed that no word of a lie, my family go mad for it.

Recently, it was my cousins birthday and alongside an incredible birthday cake my auntie had made, she pulled out a banoffee pie and it got me inspired and my creative juices flowing.

I’ve currently become very obsessed with watching people deconstruct famous deserts which had me thinking, why don’t I deconstruct a banoffee pie? It’s the perfect bake to do it too, so that’s exactly what I’ve done and I just HAD to share it with you guys today.

It’s ridiculously quick & easy to make, there’s no baking involved, it’s minimal ingredients and whilst it doesn’t look like your typical banoffee pie, it sure does taste like one!

So, if this deconstructed banoffee pie has caught your eye and got your taste buds tingling, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Desert

Servings: 5

Prep Time: 20-30 Minutes

Chill Time: 1 Hour

Overall Time: 1.5 Hours


Ingredients You Need For The Banoffee Pots:

  • 250g Of Digestive Biscuits
  • 3 Banana’s
  • 1 Can Of Carnation Caramel
  • 400ml Of Double Cream
  • 1 Chocolate Flake

Ingredients You Need For The Caramelised Banana’s:

  • 1tbsp Of Unsalted Butter
  • 1/4tsp Of Ground Cinnamon
  • 2 Banana’s

How To Make The Banoffee Pots:

  • Firstly, gather together your equipment and ingredients and prepare your tumblers.
  • Secondly in a food processor or in a ziplock bag with a rolling pin, crush/pluse the biscuits until it resembles crumbs and divide the crumbs evenly between each tumbler glass (TIP: I used 3tbsp per glass).
  • Next, slice the 3 banana’s into 1cm rounds and place 5 rounds on top of each biscuit layer.
  • Add 2-3tbsp of carnation caramel on top of the sliced banana’s.
  • In a large bowl, using an electric whisk, whip the 400ml of double cream until thickened. Transfer the thickened cream into a piping bag, snip off the end and pipe a decent amount of cream on top of the caramel.
  • Crush 1 flake in its packaging, once crushed, snip the top of the packaging off and sprinkle the flake over the top of the cream.

How To Make The Caramelised Banana’s:

  • Peel 2 banana’s and cut into 1.5cm rounds.
  • In a saucepan over a medium heat, melt the 1tbsp of butter.
  • Once melted, add 1/4tsp of ground cinnamon and stir into the melted butter.
  • Add 5-6 banana slices into the pan and fry on one side for 3-4 minutes, then flip over and fry on the other side for 3-4 minutes, until both sides of the banana slices have caramelised but aren’t burnt.
  • When caramelised, place onto a plate to allow to cool down. Continue to do the steps above for each of the banana rounds until all rounds are caramelised.
  • Finally, once cooled, add 2-3 caramelised banana rounds on top of the cream in each banoffee pot.

That’s your Banoffee Pots prepared, chilled and banana’s caramelised, ready for you to enjoy!


Notes:

  • These pots need to be stored in the fridge and will last for 2 days.

This is possibly one of the easiest deserts I’ve made to date yet despite its simplicity, it’s so flavoursome! Honestly, it’s the perfect for you banoffee lovers out there.

What’s everyone’s thoughts on the deconstructed deserts? Are you Yay or Nay for them? I’m obviously a yay girlie but I’m eager to hear your thoughts on them.

Let me know in the comments below if you make these banoffee pots yourself and if you do, what your thoughts are on them. Are you a banoffee lover? Do you love these pots?

Sending you all tons of love & hugs as always,

Elle xo

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