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Banoffee Dessert Pots
Biscuit base, caramel layer, custard layer, whipped cream and banana slices, in individual serving glasses
Course Dessert
Cuisine American
Keyword Dessert
Prep Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 816kcal
Author thebakingexplorer
- 100 g Digestive biscuits or ginger nut biscuits, crushed
- 250 g Caramel good quality shop bought, or homemade
- 3 Bananas
- 400 g Can of ready made custard
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- Chocolate flake bar or grated milk choc
Split the crushed digestive biscuits between the serving glasses - the glasses I used have a 250ml capacity
Add a layer of caramel to each glass
Then add slices of banana
Next, add a layer of the custard
Whip up the cream with the icing sugar and vanilla, then dollop or pipe it over the custard
Brush the remaining slices of banana with the lemon juice so they don't go brown quickly, and push them into the cream
Finally sprinkle with the grated chocolate, or crushed up flake bar
Serve immediately or store in the fridge for up to 24 hours
Calories: 816kcal | Carbohydrates: 110g | Protein: 11g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 386mg | Potassium: 753mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1368IU | Vitamin C: 10mg | Calcium: 285mg | Iron: 2mg