Ever wondered what you can do with shop-bought dessert jars? Keep them, clean them and use them! They are a great way of up-cycling and creating your own mini puds as I’ve done here! Banoffee Pie is an all-time favourite of mine. We each have our own favourite school pudding and for me, Banoffee Pie takes me back to when I was at school and the occasional days it was on the dinner menu. Never mind how bad your day had been, Banoffee pie made it all better! We’d all sit along the canteen tables gossiping, giggling and reminiscing on our days; each with our square portion of Banoffee Pie ready and waiting in the pudding section of our dinner trays. I don’t think we were ever so silent together as when we eventually ate our Banoffee Pie! It doesn’t matter how many times you eat this dessert, each time is just as good as the first, and it never fails to fill me with nostalgia about the good old days at school! I’ve added a twist of cinnamon spice in this recipe which compliments the caramel and banana well, and feel free to add some grated chocolate on top – I definitely would’ve done so if I had some in the cupboard. Enjoy!
Prep Time: 20mins | Cooking Time: 20mins | Serves: 6
For this you will need 6 small shallow dessert jars – roughly 3 inches in diameter and 1.5 inches in depth.
70g unsalted butter, melted
150g digestive biscuits, crushed
1 teaspoon of cinnamon
1 ½ banana, finely chopped
300ml double cream, whipped using a whisk
Dark cocoa powder
- Using a low heat, melt your butter in a pan. Take the pan off the heat and mix in your crushed biscuits. Then mix in the cinnamon. Spoon this mix evenly into the 6 small jars. Then using the back of a spoon, press the biscuit mix to pack it evenly into the base of the jars – a little patience is needed here. Place the jars into the fridge for at least half an hour so the biscuit mix sets.
- Once set, you can then spoon 2 heaped teaspoons of Carnation caramel over the layer of biscuit in each jar.
- Finely slice up 1 1/2 banana and layer an equal share over the caramel in each jar.
- Then whip your cream using an electric whisk. Place half of the cream into a piping bag with a nozzle of your choice and pipe a layer of cream over the banana in each jar – you can be as creative as you like here. I used a star nozzle and piped mini peaks of cream. When your pipe begins to run out of cream you can add some more to the bag. I find that overloading the bag with cream makes it harder for you to pipe, so go bit by bit.
- Sprinkle with a little coco powder using a sieve and top with grated dark chocolate if desired.
- Serve immediately or place in the fridge until your hungry mouths are ready