These banoffee jars are little morsels of heaven

Unmistakable with their red and white gingham lids, French conserve specialists, Bonne Maman, are known around the world for using the finest natural ingredients and timeless classic recipes. With the introduction of their fabulous Salted Caramel and Hazelnut Praline Caramel, two new stars are born. 

A new take on a classic flavour combination, these Banoffees in jars make a heavenly and eye-catching dessert that’s also incredibly portable – perfect for those festive potluck parties. You can even make your pie in the same jar your caramel came in! This recipe serves eight.

Method:

To make your base, stir the melted butter into the crushed biscuits and split evenly between jars, pressing down to create a firm base. Leave to chill for 10 minutes. 
Melt the butter and sugar for your filling in a saucepan, stirring with a wooden spoon until sugar is dissolved. Add 200g of caramel and bring to the boil, stirring constantly, until very smooth.

Divide the filling between the jars evenly. Leave to cool and set. 
When the caramel is cold, whip the cream until it starts holding its shape. Fold in the coffee and continue whisking until lightly whipped. Slice bananas into a bowl and squeeze in lemon juice. Spoon bananas over the caramel in your jars, then top up with cream. Sprinkle chocolate and any remaining caramel over the jars just before serving. 

For lots more recipes, tips and inspiration from Bonne Maman see www.bonnemaman.co.uk or follow on facebook @bonnemamanuk.

Ingredients:

For the biscuit base:
50g unsalted butter, melted
125g sweet-meal biscuits or your Paterson’s Shortbread Fingers, crushed

For the filling: 
85g unsalted butter
50g soft, light brown sugar
220g jar of Bonne Maman Caramel

For the topping:
300ml double cream
1tsp cold, strong black coffee
3 medium bananas, ripe
Squeeze of lemon juice
Chocolate curls or shards, to decorate
Eight jars