Banoffee Verrine

5 from 1 vote

Who doesn’t love a tiny dessert that’s made just for you? I know I am a fan, and this Banoffee Verrine recipe is the perfect low-fuss no-bake dessert that will be an absolute hit at your next dinner party!

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American

Servings: people

Calories: 622kcal

Author: Cat Spiller

Equipment

6 dessert glasses

Ingredients

6 bananas
3 tablespoon brown sugar
1 tablespoon lemon juice
90 g unsalted butter
200 g Tennis biscuits
200 g dulce de leche
250 ml whipping cream
1 tablespoon powdered sugar
1 tablespoon vanilla bean paste
100 g milk chocolate

Metric - US Customary

Instructions

Peel then cut half of the bananas into discs about a cm thick (0,4 inches). Press each cut side of the bananas into the brown sugar.
Melt 10g of butter in a frying pan set over medium-high heat. Add the bananas and fry on each side until caramelized and golden. Set aside to cool.
Place the biscuits into a food processor and pulse until crushed, do not over-crush the biscuits.
Melt the remaining butter in the microwave and in a large bowl mix together the biscuits and melted butter.
To a bowl of a stand mixer fitted with a whisk attachment, add the cream, icing sugar, and vanilla bean paste. Beat at medium-high speed until soft peaks form.
Slice the remaining bananas into discs about a cm thick (0,4 inches). Once sliced, add them to a mixing bowl and pour over the lemon juice, gently combine.
Divide the crushed biscuit mixture between 6 mini glasses, then add a layer of the caramelised bananas. On top of this spoon or pipe a layer of the dulce de lech, then a layer of the whipped cream. Onto the cream add the fresh bananas and another layer of dulce de lech. Top each dessert with the remaining cream and sprinkle on the chocolate shavings. Serve and enjoy!

Nutrition