Banoffee Style Dessert
Banoffee Style Dessert is a decadent treat combining layers of bananas, caramel, and creamy goodness. Perfect for those who love a rich and indulgent dessert with a classic twist.
This Banoffee Style Dessert is a delightful twist on the classic British favorite, blending the rich flavors of hazelnuts, creamy custard, and sweet caramelized bananas. Layers of fluffy hazelnut meringue add a delicate crunch, while a smooth custard filling brings a luxurious creaminess. Topped with a layer of caramelized banana slices and a drizzle of caramel sauce, this dessert is a perfect balance of textures and flavors. Each spoonful delivers the warmth of roasted hazelnuts, the silkiness of vanilla custard, and the comforting sweetness of bananas, making it an irresistible treat for any occasion. Serve it in individual glasses or as a layered cake for a show-stopping dessert that will impress family and friends alike!
Ingredients
- 5 large eggs
- 8 grams vanilla sugar
- 125 grams powdered sugar
- 150 grams hazelnuts
- 80 grams corn starch (split: 20 grams and 60 grams)
- 600 ml milk
- 200 ml condensed milk
- 150 grams granulated sugar
- 100 ml hot heavy cream (33% fat)
- 3 bananas, chopped
- A pinch of salt
- A pinch of citric acid (optional, to prevent banana browning)
- Baking tray (42×32 cm)
Nutritional Information
- Calories: 420
- Protein: 7g
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 80mg
- Carbohydrates: 46g
- Fiber: 3g
- Sugar: 35g
Directions
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Separate 4 of the eggs, keeping the yolks for later. In a bowl, beat the egg whites with a pinch of salt, 8 grams of vanilla sugar, and 125 grams of powdered sugar until stiff peaks form. Toast 150 grams of hazelnuts in a dry pan until fragrant. Let them cool, then grind finely in a food processor. In a mixing bowl, combine the ground hazelnuts with 20 grams of corn starch, then gently fold this mixture into the whipped egg whites.
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Preheat the oven to 140°C (284°F). Line a 42×32 cm baking tray with parchment paper. Pour the meringue mixture into the tray, spreading it evenly. Bake for 40 minutes. Once done, let it cool, then divide the baked meringue into three equal parts.
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In a saucepan, whisk the 5 egg yolks, 60 grams of corn starch, and a pinch of vanilla. Gradually add 600 ml of milk, stirring continuously. Heat the mixture over medium heat until it thickens and begins to boil. Once boiling, add the 200 ml of condensed milk and stir well. Remove from heat and divide the custard into three equal portions.
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In a pan, melt 150 grams of granulated sugar until caramelized. Slowly add 100 ml of hot cream while stirring. Add the chopped bananas and a pinch of salt. Cook until the bananas are softened and coated with the caramel mixture.
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Layer the dessert by placing one meringue layer on the serving dish. Spread one portion of the custard over the meringue, followed by an even layer of the caramelized banana mixture. Repeat this process with the remaining layers: meringue, custard, and banana mixture.
