Banana Caramel Dessert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can condensed milk, sweetened, e.g., Milkmaid
- 100 g biscuit (s), coarsely crumbled wholemeal biscuits
- 2 banana (s), sliced
- Lemon juice, for drizzling the bananas
- 300 g yourt, Greek cream yourt 10% fat
Print Recipe
Pin Recipe Instructions
- For the caramel cream, line a saucepan with several layers of kitchen paper, place the closed condensed milk can in the saucepan and cover it completely with water. Bring to the boil and cover and cook over medium heat for 2 hours (the sweetened condensed milk caramelizes due to the long cooking time). After cooking, take the can out of the pot and let it cool down. It is best to cook them the day before further processing.
- Roughly crumble the wholegrain biscuits except for 2 pieces and divide them into 4 glasses. Halve the bananas lengthways and then cut into slices and drizzle with a little lemon juice.
- Layer the bananas and yogurt in the glasses. Open the condensed milk can and stir the caramel cream with a spoon until smooth and spread it on the yoghurt. Halve the remaining biscuits and place in the cream as a decoration.
- My tip: To save electricity costs, I always cook 4 cans of Milkmaid in a tall saucepan. They keep unopened for a long time and can be used for other desserts!
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