- 300 whole-grain butter cookies
- 125 g unsalted butter
- food processor
- rubber spatula
Add butter cookies to a food processor and blend until they’re fine crumbs. Melt some butter in a small saucepan, then mix with cookie crumbs until well combined.
- springform pan (10 in.)
- parchment paper
Line the bottom of a springform pan with parchment paper and evenly spread the cookie mixture over the bottom. Use your hands to firmly press the crust into place. Transfer to the refrigerator and let chill for approx. 30 min.
- 100 g brown sugar
- 400 g sweetened condensed milk
- 1 tbsp vanilla extract
Meanwhile, melt remaining butter and brown sugar in a saucepan over medium heat. Add condensed milk and bring to a boil. Cook for approx. 5 - 6 min., stirring constantly until thickened and golden. Then stir in vanilla extract and a pinch of salt. Spread the caramel sauce on the cooled cookie crust. Transfer to the fridge to cool for 10 min.
Peel and slice bananas, then spread evenly over the layer of caramel sauce. Drizzle with some lemon juice.
- 250 ml heavy cream
- ½ tsp instant espresso powder
- 8 g whipped cream stabilizer
- 20 g vanilla sugar
- 20 g bittersweet chocolate
- hand mixer with beaters
- fine grater
Whip together cream, instant espresso powder, whipped cream stabilizer, and vanilla sugar in a large bowl until stiff peaks form. Spread whipped cream mixture over the banana slices. Grate chocolate over the top. Let chill in the fridge for at least 1 hr. before serving. Enjoy!