Banana Layered Dessert

Ingredients

• 200 gsugar
• 100 mlwhipping cream, warm
• 1 tspsalt
• 220 gcream cheese, soft and slightly warm
• 100 mlwhipping cream
• 2 tbspicing sugar
• 100 gunsalted peanuts, chopped
• 100 gchocolate chips
• 2bananas, sliced

Instructions

1. 1

   Melt the sugar

   Spread a thin layer of some of the sugar evenly over a pan set over medium heat. As it melts, add another thin layer over the melted spots, repeating until you have used all 200 g.

2. 2

   Finish the caramel

   Wait until the sugar has melted completely. If needed, move the pan by its handle to swirl the sugar around; do not stir it with a utensil. Add the warm 100 ml whipping cream and whisk until combined, then add the salt. If the caramel seems too thick, add a little more cream or water.

3. 3

   Cool the caramel

   Set the caramel aside to cool to room temperature.

4. 4

   Mix the cheese

   Mix the softened cream cheese with the sifted icing sugar until smooth and even.

5. 5

   Add the cream

   Pour in the 100 ml whipping cream and whisk again until smooth.

6. 6

   Layer the dessert

   Layer the ingredients as you prefer. One suggested order is cheesecake mixture, peanuts, bananas, chocolate chips, caramel and another layer of cheesecake mixture, finished with more of the other components.

7. 7

   Chill before serving

   Keep the assembled dessert in the fridge.

What is banana layered dessert?

This is a chilled, assembled dessert rather than a baked cheesecake: a sweetened cream-cheese mixture is layered with banana, nuts, chocolate and salted caramel. Its components draw on familiar cheesecake and caramel-dessert flavours, arranged in a simple layered format.

The contrast is what makes this version work: soft cream cheese and banana meet crunchy peanuts and chocolate, while salted caramel brings a buttery, sweet-salty note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 14g protein, 90g carbs, 57g fat.

Sugar, bananas and chocolate chips contribute much of the carbohydrate, while the cream, cream cheese and peanuts provide most of the fat; the peanuts and cream cheese also contribute some protein. Serve a moderate portion with fresh fruit alongside for a lighter-feeling plate.

Making the salted caramel

Layered sugar: adding the sugar gradually helps it melt evenly across the pan instead of forming one thick pile.

Gentle movement: if the sugar needs shifting, swirl the pan by its handle rather than stirring with a utensil, as the method advises. Have the warm cream ready before the sugar has fully melted.

Getting a smooth cheesecake layer

Soft cheese: slightly warm, softened cream cheese is easier to mix without lumps. Sift the icing sugar before adding it so it blends evenly.

Whipping cream: add the cream after the sugar and cheese are combined, then whisk until the mixture looks smooth. Avoid leaving visible streaks of cream cheese.

Building the layers

Order: spread the cheesecake mixture and arrange the peanuts, sliced bananas, chocolate chips and caramel in layers. The recipe leaves the exact order up to you, with a suggested sequence that finishes with more toppings.

Distribution: use the components across the layers so each serving can include a little of the creamy mixture, fruit, crunch and caramel.

Balancing the flavours

Bananas: slice them shortly before assembling so they are ready to layer. Their mellow sweetness pairs with the salted caramel and dark, rich notes of chocolate.

Peanuts: chopping them gives the dessert crunch throughout rather than leaving only a few large pieces on top. Unsalted peanuts let the measured salt in the caramel provide the salty accent.

Serving and timing

Cooling: let the caramel reach room temperature before layering it with the cream-cheese mixture, as directed. This also gives you time to prepare the remaining components.

Chilling: the recipe calls for keeping the dessert in the fridge. Serve it cold, using a spoon to reach through the layers.

Recipe notes & tips

• Warm the cream before adding it to the melted sugar, as the method specifies.
• Use the pan handle to swirl the caramel instead of stirring it with a utensil.
• Soften the cream cheese slightly before mixing it with the icing sugar.
• Sift the icing sugar to help it blend smoothly into the cream cheese.
• Let the caramel cool to room temperature before assembling the layers.

Variations

• Toast the peanuts: lightly toast them before chopping for a deeper nutty flavour.
• Use dark chocolate: swap in dark chocolate chips for a less sweet chocolate note.
• Add a biscuit layer: scatter crushed plain biscuits between the creamy layers for extra crunch.
• Change the nuts: use chopped almonds or pecans instead of peanuts.
• Layer in glasses: assemble the components in individual glasses for ready-to-serve portions.

Common mistakes to avoid

• Stirring the sugar: this can cause crystallisation; swirl the pan by its handle instead.
• Adding cold cream: warm the cream first so it is ready to whisk into the hot caramel.
• Using firm cream cheese: soften it slightly so the icing sugar mixes in evenly.
• Layering hot caramel: cool it to room temperature before assembling with the cheesecake mixture.
• Leaving the dessert out: keep it refrigerated, especially after assembly.

How to store

Keep the assembled dessert covered in the fridge and eat within 2 days for the best texture. Serve chilled; reheating is not suitable for this layered dessert.

Frequently asked questions