Matcha Banoffee Pot

MATCHA RECIPE BANOFFEE POT

Recipe, makes 1 pot;

INGREDIENTS:

THE SHORTBREAD LAYER

1 tbsp smooth cashew butter 

1 tbsp plain flour 

1 tbsp oat flour 

¼ tsp sugar 

 

THE CARAMEL

2 tbsp olive oil 

3 tbsp sugar 

Tiny splash soy milk/ single cream 

Pinch salt 

 

THE MATCHA CREAM

4 tbsp plain greek yoghurt 

½ tsp matcha 

1 tbsp maple syrup 

 

TO LAYER 

1 tbsp more yoghurt (mixed with some caramel) 

½ banana 

Chocolate to top

 

DIRECTIONS:

  1. Preheat your oven to 170°C.
  2. Mix your cashew butter with flours & sugar, using the tips of your fingers, until you have the texture of fine breadcrumbs.
  3. Add a splash of water, and combine with a spoon until you have a loose, crumbly dough.
  4. Add to an ovenproof dish/ glass & press down. Prick it with a fork, then bake for 12-15 minutes.
  5. In the meantime, make your caramel - add your sugar and oil to a small saucepan, heating on medium heat until the sugar has dissolved.
  6. Add a splash of soy milk/ cream and mix well until you have a caramel, adding a pinch of salt. 
  7. Leave the caramel to cool in a small bowl, then stir 2 tsp of it through 1 tbsp greek yogurt, in a separate small bowl. 
  8. Mix your ingredients for the matcha cream in a separate small bowl. 
  9. When your base is ready, remove from the oven, leaving to cool slightly. 
  10. Once your base has cooled down, layer your sliced banana on top, followed by your caramel, then your caramel cream & finish with your matcha cream.
  11. Top with more, thinly sliced banana, then with a grating of chocolate.
  12. Refrigerate for at least 30 mins, or overnight, then serve. 
Recipes