Banoffee pie in a jar

Banoffee pie in a jar

This is not the prettiest dessert I’ll give you that but bear with me and you won’t be disappointed. Think crunchy, caramel, cream, bananas and you get a gorgeous banoffee pie. Before moving to the UK I had never heard of it in my life. And if, like me, you are still in the dark about this luscious dessert here’s what wikipedia has to say:

“Banoffee Pie is an English dessert pie made from bananas, cream and toffee from boiled condensed milk, either on a pastry base or one made from crumbled biscuits and butter”.

The crumbly base supports the sweet fluffy toppings, but like a cheesecake, even the best intention and a big appetite won’t get you through the whole pie all by yourself -Ahh the typical struggles of the solo cook.

So to solve this problem I came up with an easy and quick way to enjoy all those flavours in a smaller “jar size” serving. It’s not a show stopper but taste is all there, which is the most important thing.

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It’s rich yet light, silky yet crunchy. And the fresh banana taste cuts through the sweet toffee marvellously. As we are not using butter to make the crust this version is slightly lighter than the original one so don’t feel guilty to indulge tonight.

Banoffee pie in a jar
Serves 1
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 3 Tbsp Double cream (whipping cream)
  2. 1/2 Banana
  3. 1 Tbsp dulce de leche, or other types of toffee like carnation caramel
  4. 1 1/2 Digestive or Graham cookies
Instructions
  1. Pour the cream in an air tight jar, a jam far should do the trick.
  2. Close the jar tightly and shake vigorously for 2-3 minutes. During this process you will hear the transformation from liquid to thick whipped cream. You’ll know you’re not far off when you start hearing “flop flop” noises, don’t shake for more than 30 second after that.
  3. Open the jar and with a spoon push the cream down to the bottom.
  4. Slice the banana into coins and add to the jar. Top with a spoonful of caramel.
  5. Finish the verrine by roughly crumbling the digestives over it all.
  6. Quickly now, you’ll struggle resisting this sweetie.
Notes
  1. Think cocktail shaker when shaking the jar: quick sharp movements back and fort until the cream has formed.
  2. Be careful not to over mix the cream or you’ll end up with butter. If you start hearing liquid sounds following the “flop” noise then you went too far. But not to worry, with a pinch of salt this butter will be delicious on your morning toasts. Do give it a try.
  3. Rub the end of the half banana with a lemon wedge and keep in the fridge for a day or 2.
Singly Scrumptious http://singlyscrumptious.com/

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