Ingredients
- 300 gMilk Chocolate
- 280 gCream Cheese
- 30 gSugar
- 1 tbspIcing Sugar
- 1 tspLemon Juice
- 1 tspVanilla Extract
- 120 mlWhipping Cream
- 3 Bananas (Sliced)
- Caramel Sauce
- Cling Film
- Biscuit Crumbs
Not only does this recipe call for a whole tub of cream cheese, but more importantly you use the tub too! Once dipped in chocolate you have the perfect edible vessel for these banoffee boats, filled with layers of banana, caramel and heaps of creamy cheesecake cream.
Method
Empty one tub of cream cheese into a bowl and place back in the fridge, then wash out the tub.
Melt milk chocolate in a bowl then cover the base of the tub in cling film. Dip the covered tub into the chocolate to create a shell then place on baking paper in the fridge to set.
To the bowl of cream cheese add sugar, icing sugar, vanilla extract and lemon juice and beat together.
In a separate chilled bowl whip the whipping cream until medium to stiff peaks then fold into the cream cheese mixture.
Carefully remove the chocolate shell from the tub and cling film, the fill the base with a layer of cream cheese filling.
Add a layer of sliced bananas and then a layer of caramel.
Add a final layer of cream cheese filling and cover with biscuit crumbs.
Finally add banana slices to the top followed by a drizzle of more caramel.
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