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January 21, 2018

This dessert is a layered treat of fresh bananas, creamy cheesecake, crumbed ginger biscuits and salted caramel. Leaning on the familiar favourite flavours of banoffee, these delicious flavours complement each other to create a decadent summer dessert.

  • Prep: 35 mins
  • Cook: 2 hrs
  • Yields: 4


4-5 Banana, cut into thin slices

Salted Caramel

1 1/2 cups sugar

8 tbsp butter

3/4 cup cream

1 tsp vanilla extract

1 tsp salt


250 g Lancewood Cream Cheese

250 ml Sour cream

1 tin of condensed milk

1 tsp vanilla bean paste, or vanilla extract

2 tbsp Fresh Lemon Juice


200 g ginger biscuits, crushed


Salted Caramel

1Heat the sugar in a saucepan over a moderate heat, stirring all the time. Once the sugar has melted, add the butter, continuing to stir.

2Once the butter and sugar have amalgamated completely, slowly stir in the cream and the vanilla extract.

3Remove the saucepan from heat and stir in the salt. Allow to cool.

Cheese Cake

1Place all the ingredients for the cheesecake into a bowl and using an electric mixer, beat the ingredients together on high, until smooth. Set aside.


1To assemble the parfaits, start off by placing a layer of crumbs at the bottom of each serving glass or mason jar.

2Next, spoon in a layer of cheesecake filling, a layer of bananas, then a tablespoon or two of caramel. Continue with this method until you reach the top.

3Place them in the fridge for at least 2-3 hours. Just before serving, decorate the top with slices of banana and a sprig or two of mint leaves.