Über-Quick Banoffee Pudding / Dessert
"I love this when I'm home alone for dinner and can't be bothered to make a proper dessert for one, or for when I need a quick sugar fix. This is really quick and easy and is SO yummy. You could easily multiply the ingredient amounts up to serve any number of people, however the presentation means you'll probably only ever want to serve it to family rather than company."
photo by Maito
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- 1 banana (nice and ripe)
- 29.58 ml dulce de leche (I use Banana flavour)
- 2 digestive biscuits (graham crackers?)
directions
- Pre-heat your oven to 200c / 400f.
- Slice up the banana and place it on an over-sized sheet of tin foil.
- Dot the two tablespoons of dulche du leche over the top of the bananas.
- Bring the opposite corners of the foil together to make a little banana parcel.
- Bake in the oven for approximately 15 minutes.
- While the banana is cooking, break your two digestive biscuits / graham crackers into little pieces in a bowl.
- When the bananas are cooked, empty them and the dulche du leche out onto your digestive biscuits / graham crackers and mix well.
- Leave to cool for a minute or so and then eat it all up while it's nice and hot!
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Reviews
-
Really yummy! I am sure it would be even better if you made your own Recipe #76284. I experimented with the cookies, and did separate batches also with a crunchy coconut cookie and with Amaretti cookies. All were scrumptious! -
Yummy yummy yum yum. Fantastic quick pudding. Love it. Well done sweetheart. You make me proud.
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
