Prepare the simplest Banaffee of all in a few minutes with this practical version made straight in the pan
A warm and irresistible version of the classic Banaffee: Golden Bananas in the pan, Dulce de leche and light meringue. Ready in a few minutes
Enter for 2 people.
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Assemble your personalized and free menu, in Cook and gourmet cake.
Type of meal: Classic (no restriction), vegetarian
Preparation: 00:30
Interval: 00:00
Tools
1 pan (s) non -stick (or single mini frying pan), 1 bowl (s), 1 wire scout, 1 grater (optional), 1 bag of pastry and nozzle (optional)
EQUIPMENT
Conventional + bathroom (optional) + torch (optional)
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Banofaffe Frigy Ingredients:
– 2 units / mature bananas cut into slices
– 1/2 tablespoons (i) of non -salted butter + a little to fatten, if necessary
– 90 g creamy Dulce de leche
French meringue ingredients:
– 1 unit (s) egg – only the light
– 2 tablespoons of sugar
– Lemon to taste – forms (optional)
Ingredients to finish:
– Chocolate to taste (optional)
– Cocoa Powder To Taste (optional)
– Cinnamon powder to taste (optional)
Pre-repair:
- For the recipe (2 portions) use a non-stick pan of 20 cm in diameter or individual mini-paradronations. If the pans are not non -stick, fatty fat with butter.
- Separate the ingredients and tools for the recipe. If you use the torch, keep it close to finish.
- Peel and cut bananas into uniform thick slices.
- Separate clearly (at room temperature) and set aside the yolk towards another recipe.
- Prepare the chocolate chips with the grater if you wish
PREPARATION:
French meringue:
- In a bowl, beat the light with the sugar until you reach the point of Punta Fermo and an intense shine.
- Use a thread or mixer scout as preferably.
- Add the lemon zest if you wish.
- Reserve.
Banoffee in the pan:
- Heat a pan over low heat and melt the butter without letting it brown.
- Distribute the banana slices in one level.
- Let the brown slightly below.
- Distribute the Dulce de leche in small portions on bananas.
- As soon as he begins to melt, turn off the fire.
- At the time of the service, cover the Banoffee with the meringue, using a spatula or a glaze bag.
- If you wish, brown the meringue with the torch by a visual effect.
Finishing and assembly:
- Serve the pan still hot in the pan or, if you prefer, distribute in individual portions
- Sprinkle with chocolate chips, cocoa powder or cinnamon (optional).
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
