Banana Caramel Cream Dessert with Oatmeal Crumble


Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings


For Oatmeal Crumble:


  • Prepare an ice-bath and whip the heavy cream till stiff peaks appear, add vanilla extract and fold gently; set it aside in the fridge and prepare the oatmeal crumble
  • Pour sugar and melted butter into a bowl and stir until fully combined
  • Add oatmeal and stir with a fork
  • Transfer the mix into a 9″x13″ casserole dish and press into an even layer; bake at 350oF for 10-12 minutes until light brown; allow to cool
  • For assembling the dessert, take serving glasses and line them up on the counter
  • Take 2 tablespoons of oatmeal crumbs and add into the base of the serving glass
  • Add some banana puree all over the crumble to make the first layer
  • Now add some banana slices over it and gently press them on the puree
  • Pour Sprig Banoffee all over the banana spread, generously making another thick layer
  • Now take whipped cream in a piping bag and pipe little florets on the top using a star nozzle; cover the dessert beautifully
  • Drop some Sprig Banoffee over the whipped cream and sprinkle some oatmeal crumbs all over
  • Refrigerate for 10 mins and serve chilled

Banoffee, 290g


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Classic Salted Caramel, 290g


Demerara Sugar Infused with Real Madagascar Vanilla, 175g