Ever since my sister-in-law asked me to search the web and find a good recipe for Banoffee Pie - and make the said pie - that I’ve been in love with the banana-tofee sauce combination. It’s the perfect topping to a scoop of vanilla ice-cream, it’s an amazing crepe filling, it’s even great on its own, sprinkled with some cereal for crunchiness.

As for the pie itself, though delicious, I always thought it was always a messy affair that starts oozing as soon as you open it and makes it hard to serve small enough portions for such a sweet treat. Maybe ok for a dinner dessert, but definitely not practical for standing parties.

And that’s exactly why I decided to do it in shot glasses instead. Banoffee shots are real crowd pleasers, with just the right amount to satisfy your sweet tooth without entering a diabetic coma. This recipe is enough to fill about 24 shots.

12 oat or digestive biscuits
1 can of boiled condensed milk (dulce de leche)
4 medium bananas
200ml of whipping cream
2 tablespoons of sugar

Crush the biscuits in a plastic bag and evenly distribute them among the shot glasses - or throw away plastic expresso cups. It’a about a teaspoon each.

Top the crumbs with a dollop of the boiled condensed milk (dulce de leche) making sure you divide the package among all the cups.

In a bowl, add the sugar to the refrigerated cream and whip until firm.

Cut the bananas into thin slices or small chunks and, again, distribute them among the shots, covering straight away with a nice dollop of whipped cream. Keep them refrigerated until serving.

Regarding the eating method, there are two schools of thought. Those who, like me, dig deep with the spoon to get a bit of everything into each spoonful, and those who first mix it all up in a big sweet mess. Let me know which way you go…