Banoffee in a cup recipe
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The banoffee was not invented in Spain, it is a banana and dulce de leche cake that is extremely easy to prepare, it is an invention that we have to thank the English who, lazy, wisely chose several ingredients that accompany each other perfectly and that we had not contemplated here.
They say that this easy cake was served for the first time in The Hungry Monk, evolving another cake that was already served but had the problem that the toffee was hard, that’s why they included some fruit to add moisture. Banana + toffee… Banoffee! Although if you do not want to complicate making one the easiest is to use dulce de leche and the cake will be practically alone in less than 20 minutes, which takes the cookie to freeze with butter.
The proper thing is to make the cake with ripe canary bananas, cooking with banana always gives a sweet point to the recipes very characteristic and in the case of desserts allows us to lower the level of refined sugar in them.
But in this case the result is sweet, as the same dulce de leche says in its name, and is to eat a tiny piece each with the advantage of not having to use the oven to make this banana cake that will succeed in any birthday or celebration; or just because. On top, if you do not want to add cocoa, you can always grate some chocolate directly both white and milk or dark chocolate creating shavings.
Nutritional properties of bananas
According to the Spanish Nutrition Foundation “The banana barely contains proteins (1.2%) and lipids (0.3%), although its content in these components exceeds that of other fruits. In its composition highlights its richness in carbohydrates (20%).
In the unripe banana the main carbohydrate is starch, but as it matures, this starch is converted into simple sugars such as sucrose, glucose and fructose. Therefore, the banana is a soft and fairly digestible fruit as long as it is ripe. However, the starch makes the green banana difficult to digest, making it indigestible and can cause flatulence and dyspepsia.
Bananas also contain inulin and other fructooligosaccharides that are not digestible by intestinal enzymes, which reach the final tract of the intestine and have beneficial effects on intestinal transit.
Bananas are a source of potassium which contributes to the normal functioning of muscles.
As for vitamins, bananas are a source of vitamin B6, which contributes to the normal functioning of the nervous system. One banana covers 30% of the recommended intake of this vitamin.”
How to make a banana cake or banoffee
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Banoffee in cups, step-by-step recipe with photos
Clara Villalón
Digestive cookies, 100 g Butter, 40 g Bananas, 2 u Dulce de leche, 6 tablespoons Whipping cream 35% fat, 200 ml Icing sugar, 80 g Crush the cookie with a food processor until very fine. It can also be crushed with the help of a mortar, little by little and with a lot of patience. On the other hand, melt the butter in a saucepan over low heat or in the microwave. Mix the cookie with the butter, making a kind of crumble, and let cool in the fridge or freezer. Whip the cream with the help of a whisk, it must be very cold and ideally you should use a metal bowl. When it is half whipped, add the powdered sugar little by little, beating until it is firm. Be careful not to beat too much because it can become butter. Set aside cold. Peel the bananas and cut them into pieces twice as thick as a two-euro coin. Set aside to assemble the cups of our banoffee. Warm in the microwave or in a ladle, very slightly, the dulce de leche to make it more liquid and manageable. Prepare the little glasses and put some dulce de leche and cookie crumble at the bottom, on top of it arrange the banana slices and a generous spoonful of dulce de leche. Top with whipped cream and finish with a sprinkling of cocoa powder. These little glasses freeze perfectly, at the time of consumption we will only have to leave them 4 hours previously in the refrigerator to thaw calmly and that allows us to have a dessert ready for any time. This same dessert can be made in banoffee pie format by placing a crushed cookie and butter base at the bottom, then the banana slices, the dulce de leche and finally the whipped cream generously. You can also change the fruit and use mango, kiwi or any other that is to your taste and another addition could be some spices in the cream such as cardamom or cinnamon or directly orange or lemon zest. Banana tart tatin Banana bread filled with cream cheese Banana Bread Bananas confit with cream Sugar-free banana and oatmeal pancakes Step 1
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