I can’t quite remember when I first discovered Banoffee pie but I seem to remember it being in my teens during the 80s. Along with Mississippi Mud Pie, Lemon Meringue pie , New York style cheesecake and double chocolate fudge cake. These were the desserts of choice down at the local (and rather good) American style burger joint. If you are from Ealing you might remember Dean’s. They did an amazing blue cheeseburger.
Who can resist a good slice of what is essentially layers of heaven. Biscuit base, caramel sauce, bananas topped of with a thick layer of cream. It just works for me and I have loved it ever since but in fact, rarely make it.
After attending a cookery masterclass (HERE) with Florence Knight and seeing how she used little glasses to serve up her Tiramisu I thought I would have a go at serving my Banoffee pies like that. I have also made an almond tiramisu and served it in glasses which you can read about HERE.
This worked well for me as I brought back some teeny little Duralex glasses from France this summer with the idea of using them for chocolate mousse. I like the thought of enjoying a delicious dessert but in mini form. It just helps to keep the calories a little more under control in this pretty sinful dessert.
Of course, I had to also add a few little twists to the classic and I went with a theme of ginger. Ginger nut base, caramel, bananas, whipped cream all topped off with a molten layer of melted ginger chocolate and a sprinkling of walnuts. I was going to add crystallised ginger before the cream but gave some to my daughter who did not approve. So, I left it out. But you shouldn’t and I won’t when making it for grown ups.
It is also going to be my entry into Choclette’s We Should Cocoa this month guest hosted by Jen at Blue Kitchen Bakes. Ginger is this month’s chosen ingredient.
Little Ginger & Walnut Banoffee Pots
Little ginger & walnut banoffee pots
- 100 g Ginger nut biscuits smashed into fine crumbs
- 55 g Butter melted
- 1 tin Carnation caramel/Dulce de Leche
- 1 Large banana thinly sliced
- 1 tbsp Crystallised ginger finely chopped
- 150 ml Double cream lightly whipped into soft peaks
- 50 g Green & Black's Ginger chocolate melted
- Chopped toasted walnuts to decorate
Combine the melted butter with the Ginger nuts and place the mixture at the bottom of your chosen glasses pressing down with the back of a teaspoon,
Add as much of a caramel layer as you like (I prefer more biscuit base to caramel),
Place the banana on top of the caramel followed by the crystallised ginger of you are using it,
Top with lightly whipped cream and the melted ginger flavoured chocolate,
Garnish with the chopped walnuts which you may like to toast beforehand to give added flavour,
This dessert does not need to be refrigerated before eating,
I made them and they were eaten straight away,
They could be prepared and stored in the fridge until you wish to eat them later in the day or the following day if you have good willpower!