Attention: dream dessert! Delicious Oreo banoffee pies

I'm floating in the 7th dessert heaven! I am in caramel happiness! In the chocolate dream! I found it - the dessert. I'm in love!
But in turn ...
Actually, during the week I'm rather good at logging hearty things, light fare and classic fare. The recipe here just can not wait until the next weekend.

Before last weekend, I covered myself with cute little organic bananas that (like everyone else) have a habit of turning brown to become. And as soon as they even show a brown dot on the shell, I'm the only one who still eats them with us ...
Since the bananas had a certain degree of ripeness, so I had to quickly come up with something for them And since I still had a tin of Russian caramel cream in the shoals of my back drawer, the idea for a banoffee pie was born. I've read it over and over again and wanted to give it a try, but so far it has not been high on my list of priorities.

While surfing the internet, I came up with the idea of ​​the banoffee pie with neither classic biscuit crumbs If you do not have a well-stocked supermarket with Russian products, you can either use the tried-and-true method and boil a can of milkmaid to caramel or use Bonne Maman's caramel spread.

And so the incredibly delicious dessert dream came about:

for 2 Tartelette forms with 12 cm diameter each

12 Oreokekse (3 sachets)
30 g of butter, melted
1/2 tin (200 g) caramel cream
2 ripe bananas
200 ml cream and 1 packet of cream stabilizer
2 Tl sugar
2 tablespoons grated dark chocolate
possibly. some fat for the mold

Finely chop the oregos in a multi-grinder. Add the melted butter and mix well again.
Grease the two Tartelette forms if necessary.
In each case, give half of the biscuit crumbs into each form, distribute evenly and press well with your hands.
The forms for refrigerate for at least 1 hour.
Next, spread the caramel cream over the well-cooled biscuit bottom.
Peel the bananas and cut into slender, slightly slanted slices. Distribute evenly on the caramel cream.
Pour the cream into a high mixing bowl and mix briefly.
Mix the cream stabilizer and sugar and mix with the hand mixer under the cream, beat until stiff.
Pour the cream into a piping bag as desired and spread decoratively on the banana slices. You can also just spread it over with a knife.
Sprinkle with the grated chocolate.
Put everything in the refrigerator at least 1 hour before serving.

I did not think that a few so few ingredients and such a simple preparation (except for the waiting times) could make something so delicious!
The taste has I was blown away so much that it's officially my favorite dessert.

Really handsome for a fancy dinner, the dessert is not. I imagine the whole but also great as a layered dessert in the glass or directly in a large bowl before mad. For the next visit I'll try it as a layered dessert. By the way, the portions are quite, um, generously sized. I think you get from these two forms also quite 3-4 people full and happy.