These wonderful little cups are a twist on the usual banoffee pie. A perfect little treat for a party, friends, family, flatmates, or just craving something simple for yourself. A must for all banoffee fans. Delicious shortbread caramel crunch with soft banana centre top of with a light whipped cream topping with a hint of chocolate. Can you say yum!
1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
1-14 oz. can sweetened condensed milk
1-2 whole ripe bananas
Whipping Cream or Double Cream for topping
Chocolate to decorate
Preheat oven to 350 degrees.
Line an 8×8 glass dish with parchment paper and cover completely with butter (or it will stick massively) and set aside.
In large bowl, combine butter, sugar, flour and vanilla until dough forms.
Press evenly into the bottom of prepared dish.
Bake 10 minutes.
Remove from oven and gently pour sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325 and bake 15-17 minutes more until milk darkens and turns into toffee.
Remove from oven and cool to room temperature.
Using the foil or parchment, lift bars out of glass dish. Can cut into bars later or can scoop into cups to make it ready to serve.
Slice bananas and place over top of toffee.
Spread whipped cream over top of bananas and chocolate. Then refrigerate.
Now all ready to serve