Little ginger & walnut banoffee pots
Prep Time
15 mins
Total Time
15 mins
A banoffee pie served in a pot!
Course: Dessert
Cuisine: American
Keyword: walnut banoffee pots
Servings: 4
Author: Laura Scott
  • 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
  1. 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,

  2. Add as much of a caramel layer as you like (I prefer more biscuit base to caramel),

  3. Place the banana on top of the caramel followed by the crystallised ginger of you are using it,

  4. Top with lightly whipped cream and the melted ginger flavoured chocolate,

  5. Garnish with the chopped walnuts which you may like to toast beforehand to give added flavour,

Recipe Notes

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!