Bananes caramel chocolat

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

Ces verrines mélangent du caramel fait maison et des bananes caramélisées doucement, surmontées d'une ganache au chocolat noir intense. Faciles à préparer, elles se composent de simples couches qui impressionneront vos invités. Préparez-les la veille pour gagner du temps. Décorez avec crème, noix ou copeaux de chocolat pour plus de style.
Us chef girl
Updated on Sat, 31 May 2025 10:59:42 GMT
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Bananes caramel chocolat | athomedishes.com

Banana caramel chocolate cups showcase a fantastic blend of flavors that instantly wakes up your taste buds. These little jars of happiness stack soft caramelized bananas, smooth homemade caramel, and velvety dark chocolate ganache in perfect harmony. Each bite offers just the right balance between sweetness and richness, creating a flavor symphony that even beginner cooks can pull off. Serving them in clear glasses adds a touch of class that turns this simple treat into something worthy of fancy dinner parties.

I found this treat during dinner with friends in Paris and knew right away I had to make it for my blog. My first tries showed me that good chocolate really matters. Using dark chocolate with 70% cacao gave me that perfect contrast with the sweet bananas that's now the signature of my version. My family always asks for seconds when I make these for our Sunday meals.

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A glass of banana caramel chocolate layered dessert | athomedishes.com

Key Ingredients

  • Bananas: Go for ones with brown spots for soft, naturally sweet flesh that works great with hot caramel
  • Butter: Pick good quality unsalted butter to bring amazing richness to your caramelized bananas
  • Brown sugar: Its slightly spicy taste with molasses notes really boosts banana flavor during caramelization
  • White sugar: Its clean taste helps you get perfectly amber caramel with just the right texture
  • Heavy cream: At least 30% fat content makes sure your caramel stays silky and your ganache irresistibly smooth
  • Dark chocolate: Chocolate with at least 60% cacao gives the depth needed to balance out the sweet flavors

Banana Magic

Banana Magic:
Gently melt butter in a pan over medium heat until it foams slightly and smells nutty. Add brown sugar which will slowly dissolve into an amber syrup. Put banana slices in a single layer to make sure they caramelize evenly. Let them brown for about two minutes before carefully flipping them to keep their shape. When bananas are coated with shiny, slightly golden caramel, take them off the heat and let them cool while you work on the other parts.

Caramel Wonder

Caramel Wonder:
Put white sugar in a thick-bottomed pot over medium heat and don't stir at first. Watch how it starts melting around the edges, then gently stir with a wooden spoon to even things out. You'll need patience and attention here so the caramel doesn't burn. Once you get a deep amber color, take it off the heat right away. Slowly pour in warm cream while whisking hard to avoid lumps. The mixture will bubble up like crazy - that's normal. Then add small pieces of butter and mix until you get perfectly smooth, shiny caramel.
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Banana caramel chocolate cups, easy dessert | athomedishes.com

Chocolate Joy

Chocolate Joy:
Chop dark chocolate into small, even pieces so it melts smoothly. Put it in a heat-safe bowl. Heat cream in a pot just until it starts to simmer, but never let it boil as that could mess up its structure. Pour this hot cream right over your chopped chocolate and let it sit for a full minute without touching it. This time lets the chocolate melt gradually from the heat. Then start mixing gently from the center outward in steady circular motions until you get a smooth, shiny, silky mixture. Let it cool at room temp so the ganache thickens a bit.

Glass Assembly

Glass Assembly:
Start by nicely arranging the caramelized bananas at the bottom of each clear glass. Try to make an even, pretty layer that's visible from outside. Then carefully pour slightly cooled caramel on top, using the back of a spoon to keep it from running down the sides. Let this sit in the fridge for a few minutes to set these first layers. Finish by adding chocolate ganache, either by gently pouring it or using a piping bag for a more professional look. Make sure each layer can be seen through the glass for maximum visual impact. Refrigerate for at least one hour, ideally two, before serving.

In my family, chocolate has always had a special place in our cooking traditions. My Belgian grandma taught me to love quality chocolate and be picky about using it in desserts. I've found that letting these cups sit overnight in the fridge completely transforms them, allowing the flavors to mix together perfectly. My husband, who usually doesn't care much for desserts, admits he can never resist these little wonders when they show up in our fridge.

Perfect Pairings

These dessert cups stand great on their own but can be made even better with a few smart add-ons. Serve them with a strong espresso whose bitterness will wonderfully balance the sweetness. For special occasions, top them with a dollop of lightly vanilla-flavored whipped cream just before serving. People who love contrasting sensations will really enjoy adding a thin, crunchy almond tuile stuck into the ganache. These cups fit perfectly into a coffee dessert platter alongside a macaron and mini almond cake. For festive evenings, try pairing with a glass of coffee liqueur or amber muscat wine whose sweet notes will extend the flavor experience.

Tasty Twists

The basic setup of this recipe gives you a perfect canvas to show off your kitchen creativity. Mix in a thin layer of crushed spice cookies between bananas and caramel to add a spicy, crunchy dimension that wakes up all the flavors. Those who like more intense sensations will enjoy adding a touch of sea salt on the caramel or a few crushed Sichuan peppercorns for a surprising note. You can make a lighter version by swapping some of the cream with whipped cottage cheese in the ganache. For an exotic touch, steep the ganache cream with fresh ginger or cardamom before pouring it over the chocolate. Gluten-free versions work perfectly by replacing any cookies with rice or buckwheat alternatives.

Best Storage

To keep your dessert cups looking and tasting their best, follow a few simple but key rules. Store them in the fridge covered individually with plastic wrap to stop them from picking up nearby smells or developing a skin on top. Best eat these treats within 48 hours of making them to fully enjoy the freshness of the caramelized bananas. For the best tasting experience, take the cups out about 15 minutes before serving, letting the flavors fully come alive at a slightly warmer temperature. If you want to make them further ahead, just assemble the caramel and chocolate layers, then add freshly caramelized bananas on the day you'll be serving them.

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Banana caramel and chocolate layered dessert | athomedishes.com

Success Tricks

  • A non-stick pan makes caramelizing bananas much easier with no risk of them sticking
  • Make your caramel in a bigger pot than you think you need because the mixture bubbles up a lot when you add cream
  • A tiny pinch of salt in the ganache really brings out the chocolate flavors without making it taste salty

After years of fine-tuning this recipe on my blog, I still believe its magic comes from its seeming simplicity that hides a true science of flavor balance. The ultimate secret remains the quality of ingredients, especially the chocolate which leaves that final lasting taste in your mouth. These dessert cups perfectly show my cooking philosophy: creating technically doable treats whose flavor sophistication rivals creations from top pastry shops.

Frequently Asked Questions

→ Peut-on préparer ces douceurs d'avance?
Oui, jusqu'à une journée avant. Placez-les au frigo et sortez-les 15 minutes avant de servir pour qu'elles soient à bonne température.
→ Quel chocolat est idéal pour la ganache?
Utilisez du chocolat noir avec 60 à 70% de cacao pour un équilibre parfait entre amertume et douceur.
→ Les bananes risquent-elles de noircir?
Non, une fois caramélisées, elles ne s'oxydent pas comme les bananes crues grâce au sucre et à la cuisson.
→ Existe-t-il une option végétale pour la crème?
Oui, remplacez par une crème de coco épaisse. Le goût sera un peu différent mais tout aussi bon.
→ Peut-on congeler ces verrines?
Non, je ne recommande pas. Les textures changeraient après décongélation, surtout pour les bananes et le caramel.

Bananes caramel chocolat

Bananes caramélisées, caramel maison onctueux et ganache chocolat noir en verrine. Parfait pour une touche douce et chic à vos repas.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 small cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ For the Bananas

01 3 ripe bananas, sliced
02 2 tablespoons unsalted butter
03 2 tablespoons brown sugar

→ For the Caramel Sauce

04 1/2 cup powdered sugar
05 1/4 cup heavy cream
06 2 tablespoons unsalted butter

→ For the Chocolate Ganache

07 150g dark chocolate, chopped
08 1/2 cup heavy cream

→ Optional Toppings

09 Whipped cream
10 Crushed nuts
11 Chocolate shavings

Instructions

Step 01

Heat the butter in a pan over medium heat. Stir in brown sugar and let it melt down. Add banana slices and cook each side for 2-3 minutes while coating them with the caramel sauce. Let them cool off.

Step 02

Melt the powdered sugar in a pot over medium heat until it turns golden. Slowly mix in the heavy cream while stirring non-stop. Drop in the butter and stir until the mixture is silky. Let it cool off a bit.

Step 03

Warm up the heavy cream in a small saucepan until it starts to simmer. Pour the hot cream over the chopped chocolate in a bowl. Wait for a minute or two, then stir until smooth and glossy.

Step 04

Layer the caramelized bananas into 6 small cups. Drizzle some caramel sauce over the bananas. Add a layer of chocolate ganache on top and smooth it out. Chill them in the fridge for a minimum of 1 hour before you serve.

Notes

  1. You can make these up to 24 hours before serving
  2. Perfect for a classy after-dinner dessert

Tools You'll Need

  • 6 dessert cups
  • Frying pan
  • Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g