Banana Split Recipe (banana cream + caramel + chocolate)
Easy recipe for a delicious banana cream glass dessert. Banana cream, dulce de leche, and chocolate, perfect match!
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 otherwise it will be cut when incorporated into the banana puree.
- 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.