A few days ago I had a real craving for a banoffee pie. Unfortunately I had no time to make a proper one in a tin and I certainly did not have enough ingredients. So I decided to make just an experimental one in a glass. Well actually, in two glasses. I was not so sure if it will be any good but my flatmate certainly enjoyed it. Even though I ruined her diet as usual.
Word banoffee is a combination of a word banana and toffee. They are my favourite things I am therefore very much in love with this new ‘recipe/invention’. I must admit that it is very simple and does not take longer than 10 minutes to make. However if you fancy something creamy and delicious, I think you might enjoy it too. In comparison to my macaron procedure, it seems rather straight forward. No oven needed or fancy equipment, hardly any waiting time and certainly no piping involved.
I have used dark chocolate on the top as I find milk chocolate far too sweet with caramel. However you can also skip it if you don’t have a fancy grater which I save from my Christmas cracker a couple of years ago. It is impossibly small but incredibly handy when I use chocolate shavings. There is hardly ever any risk of cutting my fingers.
I have struggled to take decent pictures of this dessert though. Due to the shape of the glass and also light was not in my favour on the day. But I guess in the end couple of pictures seemed fairly good.
Sweet treats: Banoffee Pie in a Glass (serves 2)
2 small bananas (cut into chunks or circles)
150 ml double cream
6-8 digestive biscuits (with or without chocolate)
1 tin of carnation caramel
20 g dark chocolate
Break digestive biscuits in a plastic bag and then roll over the bag with a rolling pin to create fine breadcrumb texture. It is fully up to you if you prefer larger chunks of biscuits or fine sandy like texture. Then transfer to a glass to create a base. Scatter chunks of banana over the base and pour caramel. Top the glass with whipped cream and if you wish shavings of dark chocolate.
I was never keen on banana bread. There was something about the colour that I somehow didn’t find attractive. Then, one day, I found a chocolate banana bread recipe with delicious streusel topping. The texture of moist and rich banana bread with crunchy and nutty topping works really well. It is such a perfect combination! I have made this recipe so many times and for so many of my friends. I hope also you will enjoy it and remember to cut the loaf into thick slices, otherwise you’ll blink and it’ll be gone…
Ever since I was a child I loved my chocolate custard dessert with bananas. To my nan’s surprise–or disappointment–I kept ordering it as my birthday treat. She was fairly unimpressed by the simplicity of it, but I still preferred it to fancy, glittery and colourful fruit iced sundae.
Bananas are a delicious fruit once they are ripe enough. On top of their unique taste, you also get a huge vitamin B6 and magnesium boost. But only a relatively small portion of potassium in comparison to apricots. They are ever so popular as an addition to smoothies as their lovely sweetness works well even with kale. Fun fact of the day: they are botanically classed as berries!
Sweet Treats: Chocolate & Banana Bread (makes 2 loaves)
For the banana bread
100 g dark chocolate
150 g unsalted butter, softened
175 g caster sugar
175 g self-raising flour
1 tsp baking powder
25 g cocoa powder
2 large bananas, mashed
For the streusel topping
25 g unsalted butter
2 tbsp plain flour
1 tbsp demerara sugar
2 tbsp ground almonds, or any other nuts
Preheat the oven to 180°C (160°C fan/gas mark 4). Line two loaf tins with baking parchment or grease with butter and dust with flour.
For streusel topping, rub the butter into the flour and then mix with the demerara sugar and nuts.
Melt the chocolate over simmering water and set aside to cool down. Whisk the softened butter with sugar until pale and fluffy in texture. Gradually add whisked eggs and continue whisking until well mixed. Carefully fold in the flour with a large spoon and then the chocolate. Lastly, add mashed banana to the mix and chocolate. Mix well and divide the mixture into the two tins. Sprinkle the struesel topping on each loaf and put into the oven. Bake for 45 minutes until a skewer comes out clean once inserted into the loaf. Place both loaves on the cooling rack. Enjoy with a lovely cup of tea.