Cutesie Individual Banoffis

This dessert does not really require any introduction… except to say Banoffi is one of my favourite sweet dishes and I even had it as my ‘cake’ for my birthday. It’s creamy, sticky, sweet, fresh and oh so dreamy.

I made these cute, individual Banoffis for a dinner party I had last week. I had been cooking all day and wanted to whip up something simple and tasty for dessert. And that’s when I made these and not surprisingly, they were the nicest course. They were exceptionally moreish and despite being as stuffed as a Granddad at Christmas, we couldn’t stop our spoons from repeatedly dipping in for some more.

These are SO simple to make and perfect for any culinary party. They look so cute and sexy too. Gorgeous.

Difficulty: Easy

Prep and cooking time: 3 hours of simmering for the condensed milk but once finished and cooled, the rest takes about 10 minutes to put together.

Price:  €4

Music I listened to: ‘Underwater’ album by Joshua Radin

Wine I drank: I had multiple cups of tea then moved onto some Chianti

Serves: 4


  • 200g/7oz tin condensed milk
  • 1 tbsp maple syrup (if required)
  • 6 digestive biscuits
  • 1 ½ bananas
  • Freshly squeezed juice of ½ a lemon
  • 125ml/4fl oz single cream
  • 2 tsp caster sugar (optional)
  • 85g/3oz of chocolate



First make the toffee by putting the unopened tin of condensed milk into a saucepan and cover it with water. Bring it to the boil and simmer for 3 hours. The water will reduce in this time so keep it topped up with boiling water when required.

Meanwhile, whip the cream. I like to add a teaspoon or two of sugar, but not too much as the toffee will be quite sugary. Place in the fridge until ready to put together the desserts later.Now turn your attention to the chocolate shavings. Hold the chocolate slab vertical and grate the side with a veggie grater. Once you have grated the amount you need, place on a plate and put in your fridge for later.When the toffee is finished, set aside until the tin is cool enough to open. Once opened, pour into a bowl and put in the fridge for an hour to cool a little.

(TIP: If the toffee still has lumps in it, pour into a saucepan over a low heat. Add the maple syrup and simmer until the lumps have gone, about 10 minutes).

Break the biscuit into each glass that you have chosen for the dessert. Peel and slice the bananas and cover with the lemon juice. Be sure each slice has some juice on it. This is to stop the banana slices from turning brown. Place the banana slices on top of the biscuit.

 Top with a little toffee and then put a blob of fresh cream on top.

Sprinkle with the chocolate curls and place in the fridge until ready to serve later. Yum!!

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