When only banoffee will do… Mario, this one’s for you!

When only banoffee will do…

Rum-infused banoffee cheesecake pots. Care to share?

I have a colleague at work who (bless him!) follows my blog avidly, and it is to him that I dedicate today’s post and recipe wholly because as I was sitting at my desk last week, he came up to me and said:

“Noodle, I only have one word to say to you…. Banoffee.”

To which he emphatically added:

“I don’t care what you make as long as it has banoffee in it, okay?”

So… I find myself at my mother-in-law’s this weekend, scrambling around an unfamiliar kitchen trying to find the tools and ingredients I need to whip up a banoffee something; that ‘something’ being a banoffee cheesecake.

Bananas flambe-ed in rum. Yum!

Now, I’ve unashamedly stolen this banoffee cheesecake recipe from famous Yorkshire celebrity chef, James Martin, but I’ve added a little twist to it which I know my friend will appreciate no end, and that’s to booze it up by flambéing rum-infused bananas to layer into this rich banoffee cheesecake recipe.

Rum-infused banoffee cheesecake

Mario, das hier ist für dich… I hope you like it and if you’re in the office on Tuesday, you might be lucky enough to get a piece… 🙂

And how does it taste?

Well, let’s just say this banoffee cheesecake is like Duff beer is to Homer, lasagne is to Garfield, heroin is to smack addicts… If you like cheesecake, you’re gonna LOVE this recipe. If you like chocolate, you’re going to LOVE this recipe. If you like dessert, you’re going to LOVE this recipe. If you’re on a diet, you’re going to hate me something chronic… So sorry.

Seriously, this cake is not diet friendly at all! It’s just unbelievably nice and dangerously easy to make. It is very rich too so you really only need a small slice or portion of this. The problem is that you’ll probably find yourself, like me (and certainly my husband!) sneaking back to the fridge to go back for many ‘small portions’. Enjoy!

Lots of love

thebigfatnoodle

The base - chocolatey oatey buttery goodness

Rum-infused banoffee cheesecake ingredients

For the biscuit base

200 grams chocolate oat biscuits, crushed (dark chocolate hobnobs in my case)

75 grams butter

2 tablespoons honey

Melt the butter and honey and stir this into the crushed biscuits. The chocolate will start melting so you’ll end up with a slightly sludgy mess. Press this into either a springform cake tin or use various small glasses if you want to make individual portions. Pop these into the fridge while you prepare the bananas.

For the banana layer

6-8 bananas, sliced evenly into rounds

Be careful when you pour the rum over the bananas!

25 grams butter

120ml to 150ml rum of your choice

You’ll probably need to fry your banana slices in batches so take your time over this. Melt a a little bit of butter and fry your banana slices until they start to brown and caramelise. Pour 30ml of rum over the cooking bananas (this is about a shot’s worth of rum) and allow the rum to burn off. Flip the bananas over, add a small dollop of butter if necessary and add another shot of rum.

Repeat until all of the bananas have been fried in rum.

Yumy yummy fried bananas laced with rum.

To make the cheesecake

500 grams cream cheese

4 tablespoons icing sugar

1 tablespoon maple syrup

225 grams dulce de leche or canned caramel

In a large mixing bowl, use a wooden spoon or whisk and mix all of the ingredients together until you get a pale, caramel-tinted creamy cheese mixture.

Cream cheese mixed with icing sugar, dulce de leche and maple syrup

Assembling your banoffee cheesecake

Layer slices of banana over the biscuit base (reserve some bananas to top your dessert) and then spoon over the cream cheese mixture. If you want to be naughty, I’d drizzle a tiny bit more rum over the bananas before you smother them in the creamy cheese mixture. Pop into the fridge for at least 30minutes before eating, yum!

First - the base

Then the layer of rum-infused bananas

Little pots of banoffee cheesecake heaven

James Martin’s recipe calls for a chocolate sauce to be drizzled over the cheesecake but this cake is so rich that I didn’t even bother with the sauce. However, I’ve provided his chocolate sauce recipe below in case you’re in the mood for a serious sugar overload.

Before the cheesy gold mixture is poured over the bananas

For the chocolate sauce

40 grams butter

175ml/7fl oz double cream

225g/8oz milk chocolate, roughly chopped

In a bowl set over simmering hot water, combine these ingredients and stir gently until you end up with a glossy chocolate sauce.

Where's my spoon???

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Comments
17 Responses to “When only banoffee will do… Mario, this one’s for you!”
  1. This one sounds like a winner! One moment on lips, forever on the hips- but so worth it. Take Care

  2. Did he actually say noodle? Is that what people call you in everyday life? This dessert really does look great. I’ve been thinking about doing individual bannoffee for a while, perhaps we can have a contest when I get around to doing it! 😀

    • Yes he did 🙂 of course it’s not my real name but those that know the blog have started calling me the noodle 🙂

      I’m all for creating another banoffee challenge, not sure my waistline will be but hey ho!

  3. I LOVE this recipe!
    I like cheesecake, I like chocolate, I like dessert, am I on a diet? Sometimes, but not when I’ll make these… that’s for sure!!
    Thanks for another great recipe, have a nice day 🙂

  4. Not fair!! where’s MY spoon! LOL! Great pics!

  5. ceciliag says:

    Ok I hate you something chronic because man that looks good! c

  6. I’m not really a banana fan, but I could be tempted by these!

  7. sathanous says:

    This looks amazing… gonna have to try it this weekend… I love bananas, especially bananas foster and cheesecake and you have put them togeather… yum.

  8. sathanous says:

    Oh and do you mind if I cover it in my blog when i do, it’ll give me a chance to cover a few new things, banoffee (which i didn’t know of) and dulce de leche…

    • Please do! I love seeing how people put their own spin on recipes, that’s what makes cooking and blogging and sharing fun 🙂

      • sathanous says:

        Thanks. I figured you wouldn’t mind but I like to ask 😀
        And thanks again for giving me another reason for making extra caramel 🙂
        Last time I needed it I through an extra pint in fridge for coffee among other things.

  9. This looks amazing! I haven’t heard of banoffee, but I’m glad you introduced me to it. Great blog!

  10. Yum! I just finished dinner, and I want one of these for dessert!

  11. Those bananas look so crispy and amazing, and I can’t wait to dig in!

  12. I love the flavours and single serve presentations of these delicious desserts 😀
    Yum!

    Cheers
    Choc Chip Uru
    Latest: Double Jaffa Nutella Fudge Cookies + More

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