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Good morning friends! How was your weekend? Ours was busy and relaxing as well, we packed some more boxes on Saturday and Sunday we spent the day in the kitchen cooking and baking for our dinner with Lawrence. I made summer berry shortbread bars for dessert but I did not have time to take any photos so I will share that recipe another day. Instead I will share the dessert that I made last week, Banoffe Pie in a Jar. It easy, delicious and the best part is that there is no baking involved.
Banoffe pie is a classic English dessert that combines a crust, topped with sliced bananas, caramel and whipped cream. It is one of my all time favorite desserts and I love to make it in individual jars or pots but you can also make it as a pie.
What you need to make Banoffee Pie in a Jar
- graham cracker or cookie crumbs
- butter
- heavy cream
- caramel
- bananas
If you are making a whole pie simply purchase a graham cracker crust or make your own.
Banoffee Pie in a Jar
Makes 6
Ingredients
11/2 cups graham cracker crumbs
3 tablespoons of butter
1 can sweetened condensed milk(cooked) or store bought dulce de leche
2 bananas sliced
1 cup heavy whipping cream
1-2 tablespoons powdered sugar
Directions
Melt the butter and then combine it in a bowl with the graham cracker crumbs, mix well. Divide the crumb mixture into 6 jars or cups, press down lightly.
Evenly distribute the caramel between the jars, then top with the sliced bananas.
Whip the heavy cream and powdered sugar to stiff peaks and then top each jar with whipped cream. Sprinkle with graham cracker crumbs. Place in refrigerator to chill for at least an hour.
Note: This dessert is best eaten the day it is made and does not freeze well. You can buy dulce de leche, or make your own which is what I do. There are several methods to make your own, I use this one, if you are afraid to boil a closed can you can use one of these methods. Or you can purchase your own dulce de leche.
Have a great day friends!
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That sounds good!
I have made a similar dessert for years with sweetened condensed milk that is cooked until it is dark; however, my recipe calls for doing it in the oven in a pan of water. For those who are nervous about boiling it on the stove top, that is an option.