Ber Quick Banoffee Pudding Dessert
Indulge in the ultimate no-bake treat with this 'Ber Quick Banoffee Pudding Dessert,' a delightful twist on the classic banoffee pie designed for speed and simplicity. Featuring a buttery biscuit crust, luscious caramel made from sweetened condensed milk, layers of fresh banana slices, and a cloud of vanilla-kissed whipped cream, this dessert is as decadent as it is effortless. Topped with a sprinkle of grated chocolate or cocoa powder for a touch of indulgence, it’s ready to impress in just 30 minutes of prep and cook time. Perfect for dinner parties, potlucks, or a midweek indulgence, this banoffee pudding serves six and is best enjoyed chilled for maximum flavor. Keywords: quick banoffee dessert, no-bake pudding recipe, easy caramel banana dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 1 can (approximately 397 grams) Sweetened condensed milk
- 3 pieces Bananas
- 300 ml Whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Grated chocolate or cocoa powder (for topping, optional)
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling with a rolling pin.
Melt the butter in a small saucepan over low heat or in the microwave. Combine the melted butter with the biscuit crumbs until evenly mixed and resembling wet sand.
Press the biscuit mixture firmly into the base of a 9-inch pie dish or a similar flat dessert dish to create the crust. Place in the refrigerator to chill while you prepare the filling.
Pour the sweetened condensed milk into a small saucepan. Heat gently on low, stirring constantly, for about 8-10 minutes until it thickens and turns a light golden caramel color. Remove from heat and let it cool slightly.
Slice the bananas into thin rounds. Arrange them evenly over the chilled biscuit base.
Pour the cooled toffee (caramelized condensed milk) over the banana slices, spreading it out gently with a spatula.
In a large bowl, whip the cream with powdered sugar and vanilla extract until it forms soft peaks. Be careful not to overwhip.
Spread the whipped cream evenly over the toffee layer, covering the dessert completely.
Sprinkle grated chocolate or a dusting of cocoa powder over the whipped cream for decoration, if desired.
Chill the dessert in the refrigerator for at least 1 hour before serving to allow the layers to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
4362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 311.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1307 mg | 101% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
