Since I am of British heritage it’s only fitting to bring you the cutest miniature banoffee cobblers—a personal-size iteration on the classic English pie made by my husband! So good and so easy to make!
Prep Time: 25 min
Cook Time: 25 min
Chill Time: up to 4 hrs
Total Time: 1 hr 45 min
9 graham crackers, crushed into crumbs
¼ cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1 cup heavy cream
1 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup dulce de leche
4 medium bananas
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Have ready 6 individual 8-ounce ramekins.
In a medium bowl, mix together the graham cracker crumbs, flour, brown sugar and salt. Add the melted butter and mix until the mixture forms moist crumbs.
Spread into an even layer on the baking sheet, and bake until golden brown, 10 to 12 minutes. Let cool completely, then crumble into pieces.
In the bowl of an electric mixer fitted with the whip attachment, whip the cream, confectioners’ sugar and vanilla until they form soft peaks. Gently fold 1 cup of the dulce de leche into the whipped cream; don’t overmix, just stir until it’s evenly streaked through the cream.
To build the cobblers, crumble a few tablespoons of the crumb mixture into the base of the ramekins. Add an even layer of bananas, then top with an even layer of heavy cream. Top each with another layer of bananas and crumble more crumbs on top.
Once all of the cobblers are built, drizzle the remaining dulce de leche over the top of each cobbler. Serve immediately, or refrigerate for up to 4 hours until ready to serve.
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