Breakfast banoffee tiramisu
Prep time 10 mins + an hour to soak minimum
Cook time 5 minutes
I saw something similar to this on instagram, but decided to make a breakfast version and it was amaaaaaazing.
I use almond butter & maple syrup to replace the caramel normally in a banoffee, and an oat pancake for the cake layer.
Recipe, serves 1-2;
THE CAKE LAYER
2 tbsp oat flour
1 tbsp oat bran
1 tbsp vanilla whey protein powder
1/4 tsp baking powder
Pinch of salt
Milk / water
THE CARAMEL
2 tbsp smooth almond butter
1 tbsp maple syrup
THE YOGHURT ‘CREAM’
4 tbsp yoghurt
Optional: splash of sweetener of choice
TO ASSEMBLE
2 shots brewed espresso
1 banana
Cocoa powder
Method
Begin to prep this 1 hour before serving, or the night before. First, make your cake layer - add all your dry ingredients to a microwave safe bowl, mixing well.
Add a splash of milk/ water, bit at a time, until you have a cake batter consistency.
Add some parchment paper to a microwave safe plate, then spread out your cake batter over the plate & microwave at 600W for 2 minutes.
Remove your cake layer from the microwave and leave to cool.
Next, brew your espresso, mix your yoghurt with your sweetener of choice, and mix the ingredients for the caramel together.
When ready to assemble, slice your banana into rings 1cm thick. Add a layer of your yoghurt to the bottom of your serving dish/ bowl, then break up some of your cake layer and add that to the top of the yogurt. Pour over some of your brewed espresso, then top with your banana slices, caramel & another layer of yoghurt to finish.
Dust the top with cocoa powder, then refrigerate for at least 1 hour, or overnight.
