Miniature Banoffee Cobblers
In the spirit of all things British (because, Meghan Markle), we bring you the cutest miniature banoffee cobblers—a personal-size iteration on the classic English pie.
According to the recipe developer Erin McDowell: “This is a ridiculously easy dessert with minimal baking and big flavor. Plus, it checks every texture box: gooey caramel, soft bananas, airy whipped cream and crisp graham cracker crumbles." Pretty fit for a royal, if you ask us.
9 graham crackers, crushed into crumbs
¼ cup (50g) all-purpose flour
¼ cup (53g) dark brown sugar
½ teaspoon fine sea salt
6 tablespoons (85g) unsalted butter, melted
1 cup (230g) heavy cream
2 tablespoons (14g) confectioners' sugar
1 teaspoon pure vanilla extract
1¼ cup (355g) dulce de leche
4 medium (480g) bananas
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Have ready 6 individual 8-ounce ramekins.
2. In a medium bowl, mix together the graham cracker crumbs, flour, brown sugar and salt. Add the melted butter and mix until the mixture forms moist crumbs.
3. Spread into an even layer on the baking sheet, and bake until golden brown, 10 to 12 minutes. Let cool completely, then crumble into pieces.
4. In the bowl of an electric mixer fitted with the whip attachment, whip the cream, confectioners' sugar and vanilla until they form soft peaks. Gently fold 1 cup of the dulce de leche into the whipped cream; don’t overmix, just stir until it’s evenly streaked through the cream.
5. To build the cobblers, crumble a few tablespoons of the crumb mixture into the base of the ramekins. Add an even layer of bananas, then top with an even layer of heavy cream. Top each with another layer of bananas and crumble more crumbs on top.
6. Once all of the cobblers are built, drizzle the remaining dulce de leche over the top of each cobbler. Serve immediately, or refrigerate for up to 4 hours until ready to serve.