How easy it is to fall off the fitness bandwagon and how difficult is it to get back? If only it was the opposite. Do you guys agree with me? I love to workout and it’s an integral part of my lifestyle. I have never been into lifting super heavy weights and all but I indulge in some form of physical activity at least 5 times week. It could be zumba or a run or yoga , anything which makes me happy and calms me down. Now why am I telling you guys all this? Because almost a month back, I injured my knee while running and since then I haven’t done any workout. I hate, absolutely hate such forced breaks. For the last one month, I haven’t moved at all and top if it I have been busy making desserts like these Mini Banoffee Pies.
You know how to make this recipe even simpler? Buy a pre-made crust, fill it with store bought dulce de leche and top with cool whip! Basically you don’t have to do anything then! But I am obsessed with homemade whipped cream, it just tastes so much better than those whipped topping so I made mine at home. If you don’t really care about fresh whipped cream, use cool whip, saves you time for sure!
Ingredients
For the crust
8 graham crackers [around 1.25 cups + 2 tablespoons of crumbs]
4 tablespoons unsalted butter
2.5 teaspoons granulated white sugar
Filling7 tablespoons dulce de leche [i used store bought]
1 tablespoon milk [optional if dulce de leche is thick to spread]
1 banana large, cut into slices or 2 small bananas
Topping1 cup heavy cream
2 tablespoons granulated white sugar
½ teaspoon vanilla extract
chocolate shavings to garnish
toffee bits to garnish
banana slices to garnish
Method
* Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.
* Pulse the graham crackers in a food processor to fine crumbs.
* Melt unsalted butter in a microwave.
* In a bowl add the graham cracker crumbs, melted butter and 2.5 teaspoons of granulated white sugar.
* Mix everything together till well combined, the crumbs should be moistened.
* Divide the crumbs equally into the 2 mini springform pans.
* Using a spoon or your fingers, press the crumbs firmly into the pan.
* Bake at 325 F degrees for 5 minutes.
* Take the crust out of the oven and let it cool.
Filling* Measure 7 tablespoons of dulce de leche into a bowl.
* Add 1 tablespoon of milk to it. [optional, add only if dulce de leche is very thick to spread]
* Microwave the mixture in the microwave for 30-45 seconds.
* Mix till dulce de leche and milk are well combined.
* Spread onto the cooled crust [divide equally].
* Keep the crust in the refrigerator for 20-30 minutes, this gives dulce de leche a little time to set.
Make The Whipped Cream* Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.
* Start beating the cream at high speed using the whisk attachment of your stand mixer or using your hand mixer.
* Once the cream starts foaming up, add the granulated white sugar and vanilla extract.
* Beat the cream till it forms stiff peaks.
Arrange and Garnish
* Take out the pans from the refrigerator and top the dulce de leche with sliced bananas.
* Top with fresh whipped cream.
* Garnish with additional banana slices, shaved chocolate and toffee bits.
* Chill for at least 2 hours before serving.