vegan banoffee pie cups

I am currently in a phase where I am having pangs of nostalgia for London. I mean, sure, there's some things I don't miss about London, like the cheapest meal you can find being $12 or more (damn you, exchange rate!) But there are some things...like the bakeries, that I just can't seem to shake out of my brain.

I got to try a great many things that I loved. Unfortunately, I didn't get the chance to have banoffee-anything, though, primarily because the feature ingredient is made using condensed milk. So, like so many things, I am left to dare to dream up my own version.

Now here's the thing about desserts--they're often a total pain in the butt, and they can be really clunky. I mean, I already put all this effort into making dinner and now I have to fumble around with pastry and wash twice as many dishes? Or, in the opposite situation, I put three hours into making a gorgeous berry pie and now you want me to make dinner?

Dessert shouldn't have to be a headache. If you can minimize effort and still create the feeling and nostalgia of the dish? Well, that's our goal. Why bake a graham cracker crust if you don't need to? And if the final product is cute and extremely, ever so wonderfully, portable? We don't have much to complain about.

This is the perfect thing to have at your next dinner-or-any-kind-of-party. Your guests will feel spoiled but you'll have plenty of time to put on your party dress, because it's so easy!

~*~

Serves: ~4, will depend on size of your containers
Adapted from here, here, and here

~4 ripe bananas

whipped cream

1.5 cans coconut cream (available at Trader Joe's)*, chilled
1 vanilla bean, seeded
1 tsp vanilla extract
1/4 cup sugar**

caramel

3/4 cup brown sugar
remaining 1/2 can coconut cream
1 whole can coconut milk
1 vanilla bean, seeded
pinch of salt

crust

9 double graham crackers (18 squares)
1 heaping handful pecans
3 tbsp canola oil

*Trader Joe's now has coconut cream, which is basically like the solidified cream at the top of your normal coconut milk can...but a whole can of just that stuff! If you don't have access to it, you can take a few cans, refrigerate them overnight, and scoop off that top creamy layer instead. Just accept that you'll have to make a few coconut curries after you've made this!
**I didn't add any, and I found that while the cream was a bit too savory on its own for me, it balanced the sweet filling really nicely when the whole thing came together.

Additional note: I must be too used to meringues, because I was expecting some sort of magic expansion to happen...but when you whip up the coconut cream, the amount you put is pretty much equal to the amount you get out! So if you need extra, which you might, crack open another can and make some more.

Caramel, cooking, and coconut cream, whipping.

Chill your coconut cream (or coconut milk cans) for your whipped cream in the fridge for at least an hour prior to using, or pop in the freezer 10 minutes before you begin (don't forget it there for too long!)

Start by cooking your brown sugar in a dry pan until it starts to melt. When it is mostly melted, add a whole can of coconut milk. Your sugar will seize up and harden into clumps, but don't worry--once your coconut milk comes back up to temperature, those lumps will melt! Stir frequently and let your caramel cook. When you've taken all of your coconut cream out that you're using for your whipped cream, add the rest of the can to your caramel and stir.

In the meantime, whip your coconut cream using an electric mixer until light and fluffy. Add in vanilla bean seeds, vanilla extract, and sugar, if using.

Crusty.

Break your graham crackers into manageable-sized pieces and grind them in your food processor. Add in your pecans and canola oil, pulsing until the mixture just comes together.

Once your caramel has turned dark brown, and has cooked for about 40 minutes, remove it from the stove and let it cool.

Cut your bananas into thin slices.

Some assembly required.

Start your layering. Press some of your crumb base into the bottom of your cup. Add a layer of banana slices. Spoon over some caramel, then add more banana slices. Repeat until you are almost at the top. Lay down a layer of whipped cream, another banana layer, then a final layer of whipped cream. Add a banana slice as your garnish.

It's divine. Enjoy!