Here is a simple dessert especially when you have bananas. They are very simple to make. I used rum in the dessert as it pairs so well with bananas. You want to use firm bananas for this recipe as ripe or over ripe bananas will just collapse and become mush.
Makes 12 small glasses
- 2 tbsp cornstarch
- 3oz cream cheese
- 5 tbsp yoghurt
- 2 tbsp sugar
- 3 tbsp heavy whipping cream
- 3 ripe bananas, peeled, cut into slices
- 1 tbsp butter
- 1 tbsp banana liqueur
- 1 tbsp dark rum
- 2 cups heavy whipping cream
- 4 tablespoons
- 1 vanilla bean, split lengthwise, beans scraped out (or 1 1/2 tsp vanilla extract)
6 graham cracker cookies split in half
Beat the cream cheese, yoghurt, heavy whipping cream and sugar together until well blended. Divide equally among the 12 cups. Refrigerate for about 30 minutes or until set.
Melt butter in a saucepan. Put in the bananas and saute for just about a minute. Pour liqueurs over sauteed bananas and set aflame. Let it cool and then put on top of layer 1.
Combine cream, 4 tablespoons sugar in a saucepan. Scrape in seeds from vanilla bean; add bean. Simmer, stirring constantly until mixture starts to thicken. Take it off the so stove and stir every so often until it cools so you do not get a skin. Pour liquid into bowl; chill until cold. Then put on top of layer 2.
Take it out of the refrigerator about 15 minutes before you are ready to serve and top with a graham cracker.