Easy recipe for a delicious banana cream glass dessert. Banana cream, dulce de leche, and chocolate, perfect match!
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About this recipe
This dessert is an absolute crowd-pleaser, period. Bananas, dulce de leche, and chocolate are a perfect match, like this recipe for an easy chocolate mango mousse.
Banana split glass dessert starts with a layer of an amazing cream of roasted bananas, then the gooey dulce de leche, and ends up with dark grated chocolate.
This naturally gluten-free dessert is very easy to make, you just have to be careful with the cream. You can make in advance the banana cream and finish the dessert at the last minute before serving it.
Ingredients
- Bananas: overripe bananas are best.
- Cream: heavy cream.
- Sugar: white granulated sugar.
- Lemon: drops of fresh lemon juice.
- Dulce de leche or caramel: you can replace dulce de leche for caramel.
- Grated chocolate: dark or semi-sweet grated chocolate to end up the dessert.
How to make banana cream dessert
Place the bananas with peel on a baking sheet, without any addition, and cook in a medium oven until they are black and soft. Let cool.
Remove the roasted bananas, peel and mash them with a fork, and add a few drops of lemon juice. Reserve.
In a medium bowl beat the cream and sugar until medium peaks, a little more, when the whisk is separated from the cream, it falls slowly and allows the formation of soft peaks (not hard or firm). It should not be very thick, because when incorporated into the banana puree the cream will curdle.
Mix the cream with the banana puree.
Dessert assembly:
Place 2 tablespoons of dulce de leche or caramel in the base of the glass. Fill with the banana cream and finish with grated chocolate.
Storing
You can make the banana cream ahead of time, store it covered in the fridge, and assemble the dessert when you are ready to serve it.
Keep leftovers covered with plastic wrap in the fridge for up to 3 days.
Variations and serving suggestions
- Dulce de leche: replace dulce de leche with caramel.
- Dried fruits: you can add some toasted chopped nuts or almonds.
- Dish: you can serve it in glass cups, jars, or in a big glass bowl. Is always best in glass because you can see the layers.
For more easy desserts
- Lemon Posset (with shortbread cookie)
- Easy peach, yogurt, and almonds trifle (glass dessert)
- Brigadeiros
- Rice pudding (easy and creamy)
Banana Split Recipe (banana cream + caramel + chocolate)
Ingredients
- 2 medium overripe bananas
- 1 cup cream
- 2 tablespoon sugar
- Drops of lemon juice
- 1 and 3/4 cup dulce de leche or caramel (550gr)
- 1 cup grated chocolate (150gr)
Instructions
- Place the bananas with peel on a baking sheet, without any addition, and cook in a medium oven until they are black and soft. Let cool.
- Remove the roasted bananas, peel and mash them with a fork, and add a few drops of lemon juice. Reserve.
- In a medium bowl beat the cream and sugar until medium peaks, a little more, when the whisk is separated from the cream, it falls slowly and allows the formation of soft peaks (not hard or firm). It should not be very thick, because when incorporated into the banana puree the cream will curdle.
- Mix the cream with the banana puree with gentle movements.
Dessert Assembly:
- Place 2 tablespoons of dulce de leche or caramel in the base of the glass. Fill with the banana cream and finish with grated chocolate.
Notes
- You can make the banana cream ahead of time, store it covered in the fridge, and assemble the dessert when you are ready to serve it.
- Keep leftovers covered with plastic wrap in the fridge for up to 3 days.
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