Easy Banana Mini cup Dessert (banana cream + caramel + chocolate)
This Banana Trifle is a simple and indulgent layered dessert made with banana cream, dulce de leche (or caramel), and chocolate. It’s the perfect treat for when you want something sweet and easy to prepare. Served in individual glasses or a large dish, this trifle is great for family gatherings, dinner parties, or a quick dessert.
Ingredients
- 2 medium overripe bananas
- 1 cup cream
- 2 tablespoons sugar
- Drops of lemon juice
- 1 and ¾ cup dulce de leche or caramel (550g)
- 1 cup grated chocolate (150g)
Instructions
- Place the bananas with the peel on a baking sheet 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.