The first time I had banoffee pie was in Bangalore at a restaurant. Sweet, rich and decadent was what it was. Most restaurants and cafes make it so sweet, you don’t know what you’re eating. Before you know it you’re slapped with a sugar rush. I’ve this at home a few times and I remember this one time my colleagues in Bangalore demolishing an entire big batch of the stuff in under two minutes. You do not want to be there to clean up after a banoffee pie massacre. So this time I made them in cute little jars. The best thing is there’s no baking involved and it’s just assembling a few things together. I had the toffee/dulce de leche already from last week, so I saved time here as well.
2 200 ml jars
10 mins to assemble
If you’re making the toffee then 30-40 mins
Chocolate biscuits – 1 packet (100 gm)
Banana – 1 sliced
Toffee/dulce de leche – 4 tbsp (2 for each jar) [Find recipe in my dulce de leche brownies recipe]
Fresh cream – 1/2 cup
Powdered/icing sugar – 2 tsp
Cocoa for dusting
Crush biscuits to powder in your blender. Basically blitz for 30 seconds.
Line the bottom of the jars with the crushed biscuits.
Pour 2 tbsp of the toffee/dulce de leche into each jar on top of the biscuits. Spread it out a little so it’s even.
Top that with sliced banana.
Whisk fresh cream with sugar till it can hold its shape.
Top the banana with whipped cream.
Dust with cocoa and refrigerate for an hour.