Banoffee

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Easy

Preparation: 20 min

Rest: 1h

For 3 servings

Which caramels are used in this recipe?

Milk caramel

Ingredients

100 g bananas
100 g digestive biscuits
100 g cream
30 g milk caramel

Directions

Slice the bananas. Cook them with milk caramel at 25°C and store at 20°C.
Crush the biscuits and spoon the crumbs into a pie dish or ramekins.
Place the sliced bananas on top of the crumbs and cover with whipped cream.
Chill for at least 1h before serving.

To order a Box

cuisinez caramel

The first one is free!

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