Why You’ll Love This Recipe
- No-Bake Simplicity : Ready in minutes with no oven required.
- Balanced Flavors : Combines the sweetness of caramel and bananas with the lightness of whipped cream.
- Customizable : Use cookies, chocolate shells, or even phyllo cups as the base.
- Crowd-Pleasing : Always a hit at gatherings, holidays, or family dinners.
- Make-Ahead Friendly : Can be assembled ahead and chilled until ready to serve.
Ingredients You’ll Need
Makes 12–15 cups
For the Base:
- 12–15 mini phyllo cups , chocolate candy shells, or vanilla wafer cookies
- 2–3 ripe bananas , sliced into thin rounds
For the Filling:
- ½ cup dulce de leche (or store-bought caramel sauce)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish:
- Chopped peanuts or pecans (optional)
- Chocolate shavings or drizzle (optional)
Step-by-Step Instructions
Step 1: Prepare the Whipped Cream
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or whisk until stiff peaks form. Set aside.
Step 2: Assemble the Cups
- Place a small dollop of caramel sauce into the bottom of each cup or shell.
- Add a slice of banana on top of the caramel layer.
- Pipe or spoon a generous amount of whipped cream over the banana slice.
Step 3: Garnish & Chill
- Drizzle additional caramel sauce over the whipped cream for extra richness.
- Sprinkle chopped nuts or chocolate shavings on top for texture and flair.
- Refrigerate the cups for 15–30 minutes to allow flavors to meld and set slightly.
Step 4: Serve
- Arrange the cups on a platter and serve chilled.
Why This Recipe Works
- Layered Texture : Crunchy base, creamy filling, and fresh fruit create a delightful contrast.
- Whipped Cream Magic : Adds lightness and balances the sweetness of caramel and bananas.
- No-Bake Convenience : Perfect for hot days or when you want a quick dessert without turning on the oven.
