Banoffee Posset chills cream, banana, and caramel into a silky British spoon dessert.
12 min prep 8 min cook 186 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the cream and sugar in a pot and simmer gently for 6 minutes.
Add the lemon juice or acidic component and remove the mixture from the heat so the posset thickens without curdling.
Thinly slice the banana and place it at the bottom of the glasses.
Divide the creamy posset over the banana and smooth the surface so the banana slices do not rise.
Chill the glasses for 3 hours and add the biscuit crumbs just before serving so the crumbs do not soften.
💡 Tip: Only lightly thickening the cream keeps the posset smooth in the glass.
🍽️ Serving suggestion: Serve cold in glasses with a banana slice on top at the end of the meal.
~276
kcal calories
3
g protein
24
g carbs
19
g fat
24.3g
Sugar
2.1g
Fiber
115.3mg
Sodium
24.8g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (71%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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