Bear Chocolate Banoffee
Indulge in A Bear Chocolate Banoffee — a no-bake dessert with a crunchy bourbon biscuit base, layers of caramel and fresh bananas, fluffy whipped cream, and a sprinkle of cocoa and chocolate. Sweet, creamy, and irresistibly chocolatey, it’s the perfect treat to enjoy chilled.
Recipe - Naas - Rushe
Bear Chocolate Banoffee
Prep Time30 Minutes
Servings4
0Ingredients
4 bananas
120ml Caramel
80g Bourbon biscuits
250ml Double cream
1 tbsp Sugar
2 tbsp Cocoa powder
30g Chocolate buttons
20g Milk chocolate
Directions
Ingredients
- 4 Bananas
- 120ml Caramel
- 80g Bourbon biscuits
- 250ml Double cream
- 1 tbsp Sugar
- 2 tbsp Cocoa powder
- 30g Chocolate buttons
- 20g Milk chocolate
Method
- Make the biscuit cake: add 60ml caramel sauce to the crushed biscuits and mix well. Press the mixture evenly into the base of a dish.
- Add more caramel: pour the remaining 60ml caramel sauce over the biscuit base and spread evenly.
- Add bananas: peel and slice the bananas. Arrange the slices in a single layer over the caramel.
- Whip the cream: in a bowl, add the double cream and sugar. Whip until soft, fluffy peaks form.
- Layer the cream: spoon the whipped cream over the bananas and spread smoothly to cover the surface.
- Dust with cocoa: using a sieve, lightly sift the cocoa powder over the cream.
- Decorate: top with milk chocolate buttons. Drizzle over the melted milk chocolate. Add extra banana slices if you like.
- Chill and serve: chill in the fridge for at least 1 hour before serving for best texture.
30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 4 Bananas
- 120ml Caramel
- 80g Bourbon biscuits
- 250ml Double cream
- 1 tbsp Sugar
- 2 tbsp Cocoa powder
- 30g Chocolate buttons
- 20g Milk chocolate
Method
- Make the biscuit cake: add 60ml caramel sauce to the crushed biscuits and mix well. Press the mixture evenly into the base of a dish.
- Add more caramel: pour the remaining 60ml caramel sauce over the biscuit base and spread evenly.
- Add bananas: peel and slice the bananas. Arrange the slices in a single layer over the caramel.
- Whip the cream: in a bowl, add the double cream and sugar. Whip until soft, fluffy peaks form.
- Layer the cream: spoon the whipped cream over the bananas and spread smoothly to cover the surface.
- Dust with cocoa: using a sieve, lightly sift the cocoa powder over the cream.
- Decorate: top with milk chocolate buttons. Drizzle over the melted milk chocolate. Add extra banana slices if you like.
- Chill and serve: chill in the fridge for at least 1 hour before serving for best texture.
