75g Whipped Cream: For a light and airy texture in the cream layer.
200g Milk Concentrate (Sweetened Condensed Milk): Adds a rich and creamy sweetness to the dessert.
35g Sugar: To enhance the sweetness of the whipped cream.
Fine Sugar: For sprinkling over the top for added sweetness and texture.
Chocolate Flakes: For garnishing the top, adding a touch of chocolate flavor and a lovely appearance.
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Instructions:
1. Prepare the Cookie Base:
Crush the cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling them with a rolling pin.
In a bowl, mix the crushed cookies with the melted butter until the mixture resembles wet sand. This will help the base hold together.
Spread the mashed banana evenly over the prepared cookie base in a serving dish or individual dessert cups.
3. Prepare the Whipped Cream Mixture:
In a separate bowl, whisk the whipped cream until it forms soft peaks.
Gradually add the sugar and continue whisking until it reaches stiff peaks.
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Gently fold in the sweetened condensed milk until the mixture is well combined. The condensed milk will add richness and sweetness to the cream.
4. Layer the Dessert:
Pour the whipped cream mixture over the banana layer, spreading it out evenly with a spatula. The cream should cover the bananas completely.
5. Garnish the Dessert:
Sprinkle fine sugar evenly over the top of the whipped cream layer for a sweet crunch.
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Add a generous amount of chocolate flakes over the top to garnish. The chocolate not only adds a decorative touch but also complements the flavors of the banana and cream beautifully.
6. Chill and Serve:
Let the dessert chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. If you’re short on time, it can be served immediately, but chilling enhances the taste and texture.
Serve cold and enjoy the creamy, crunchy, and delicious flavors of this easy no-bake banana and cookie dessert!
