Banana Purée – Cream – Dessert

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 6)

Ingredients

4 medium banana (s)
1 medium orange (s)
20 g suar, (or )

For the cream:

200 g crème fraîche or sour cream
200 g cream
75 g suar, (or )
lots cinnamon, for dusting

Instructions

For the banana puree, peel the bananas, tear them into pieces and place them in a bowl. Squeeze out the orange, add the juice to the banana pieces, mash and add the sugar to taste. Depending on the ripeness of the bananas, more or less sugar is needed.
Divide the banana puree into glasses and set aside.
For the cream layer, stir the creme fraiche or sour cream with the sugar until smooth, whip the cream until stiff and carefully fold in. Spread the cream mixture over the sauce in the glasses and sprinkle with cinnamon just before serving.
Tip:
If you like it easier, you can also use low-fat quark or yoghurt instead of the creme fraiche.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.