Here it is August first, and in my usual timely fashion I’m giving you my June post. Procrastinators unite!
Eric’s 
Mine
Banoffee Whisky Cups are bite size crunchy, creamy delights. The recipe can be found on page 258 of the Great British Bake Off Perfect Cakes & Bakes to Make at Home (such a long title). I couldn’t find this exact recipe online, but there are lots of recipes for Banoffee Pie if you want to give that a try.
Out comes the pasta attachment for my mixer again to make the filo dough. Yeah, I made it because the recipe wants you to make it, and I wanted that experience. But totally NOT necessary. If you try this, use the filo sheets or even the pre-made filo cups (both in the freezer section), both are just as good as the home made and will cut the time needed for this recipe by over two hours!
Eric’s filo cups 
All my ingredients ready to go!
Okay, the filo dough is made, whew. While that was resting in the fridge, I made a caramel sauce (easy peasy) and a yummy banana, whiskey, sugar butter concoction. I don’t even like whiskey, but it makes that banana mixture bowl-lickin’ good. So far we have crunchy filo dough, with a thin later of caramel, then filled with a wickedly delicious banana pudding (not sure if that is the right word, because it’s not smooth). Next, we top that with some home whipped vanilla cream. Wait, we’re not done, over that cream is a baked biscuit crumble! All these different textures and flavors just explode in your mouth, and your tongue is doing the happy dance as it receives layer after layer! It’s just like a little bite sized nugget of banana’s foster..so good.
Yes, this bake was definitely a success and yes it will be made again, but with the filo dough from the store not my pasta machine! Eric totally agrees with that statement, and all the previous ones too 🙂 And, yes, there are a lot of different components to this dessert, but none of them take a large amount of your time to make (except the filo dough). And it’s soooooo worth the reward!
