Recipe- Mini Banoffee Pies Are Great For Tea Time

How easy it is to fall off the fitness bandwagon and how difficult is it to get back? If only it was the opposite. Do you guys agree with me? I love to workout and it’s an integral part of my lifestyle. I have never been into lifting super heavy weights and all but I indulge in some form of physical activity at least 5 times week. It could be zumba or a run or yoga , anything which makes me happy and calms me down. Now why am I telling you guys all this? Because almost a month back, I injured my knee while running and since then I haven’t done any workout. I hate, absolutely hate such forced breaks. For the last one month, I haven’t moved at all and top if it I have been busy making desserts like these Mini Banoffee Pies.

You know how to make this recipe even simpler? Buy a pre-made crust, fill it with store bought dulce de leche and top with cool whip! Basically you don’t have to do anything then! But I am obsessed with homemade whipped cream, it just tastes so much better than those whipped topping so I made mine at home. If you don’t really care about fresh whipped cream, use cool whip, saves you time for sure!

Ingredients

For the crust

8 graham crackers [around 1.25 cups + 2 tablespoons of crumbs]
4 tablespoons unsalted butter
2.5 teaspoons granulated white sugar

Filling

7 tablespoons dulce de leche [i used store bought]
1 tablespoon milk [optional if dulce de leche is thick to spread]
1 banana large, cut into slices or 2 small bananas

Topping

1 cup heavy cream
2 tablespoons granulated white sugar
½ teaspoon vanilla extract
chocolate shavings to garnish
toffee bits to garnish
banana slices to garnish

Method

* Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.

* Pulse the graham crackers in a food processor to fine crumbs.

* Melt unsalted butter in a microwave.

* In a bowl add the graham cracker crumbs, melted butter and 2.5 teaspoons of granulated white sugar.

* Mix everything together till well combined, the crumbs should be moistened.

* Divide the crumbs equally into the 2 mini springform pans.

* Using a spoon or your fingers, press the crumbs firmly into the pan.

* Bake at 325 F degrees for 5 minutes.

* Take the crust out of the oven and let it cool.

Filling

* Measure 7 tablespoons of dulce de leche into a bowl.

* Add 1 tablespoon of milk to it. [optional, add only if dulce de leche is very thick to spread]

* Microwave the mixture in the microwave for 30-45 seconds.

* Mix till dulce de leche and milk are well combined.

* Spread onto the cooled crust [divide equally].

* Keep the crust in the refrigerator for 20-30 minutes, this gives dulce de leche a little time to set.

Make The Whipped Cream

* Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.

* Start beating the cream at high speed using the whisk attachment of your stand mixer or using your hand mixer.

* Once the cream starts foaming up, add the granulated white sugar and vanilla extract.

* Beat the cream till it forms stiff peaks.

Arrange and Garnish

* Take out the pans from the refrigerator and top the dulce de leche with sliced bananas.

* Top with fresh whipped cream.

* Garnish with additional banana slices, shaved chocolate and toffee bits.

* Chill for at least 2 hours before serving.