No-Bake Banana Banoffee Dessert

Ingredients

• 250 g shortbread cookies (crush into fine crumbs)
• 100 g butter (melt)
• 300 g dulce de leche
• 3 bananas (3–4 bananas needed; peel and slice lengthwise)
• 200 g cream cheese (quark-style cream cheese)
• 100 g heavy cream 33%
• 30 g powdered sugar
• 2 dark chocolate (2 pieces, grate before serving)

Steps

1. 1

   Crush the shortbread cookies in a blender until finely crumbed.

2. 2

   Melt the butter, add it to the crumbs, and mix well. The mixture should resemble wet sand.

3. 3

   Transfer the crumbs to an 18 cm springform pan. Spread them over the bottom and sides, then press down firmly with a tamper or the bottom of a glass.

4. 4

   Place the base in the refrigerator for 30 minutes so the butter can set and the crumbs bind together without crumbling.

5. 5

   Once the base has set firmly, spread the dulce de leche over it and smooth it with a spoon.

6. 6

   Peel the bananas and cut each one in half lengthwise. Arrange them in the pan over the dulce de leche, pressing them in gently. If desired, arrange the bananas in two layers.

7. 7

   Combine the cream cheese, heavy cream, and powdered sugar. Beat with a mixer until fluffy.

8. 8

   Spread the cream over the bananas and smooth the top.

9. 9

   Refrigerate the finished dessert for several hours. It should be thoroughly chilled, almost like ice cream.

10. 10

    Before serving, remove the springform pan and garnish the dessert with grated dark chocolate.

Notes

The source does not specify the exact weight of the two pieces of chocolate. For the bananas, a range of 3–4 is given; the calculation uses 3 medium bananas. Pan diameter: 18 cm.

Nutrition per serving

• dessert
• no-bake
• banana
• British cuisine
• chilled dessert
• for tea time