Hamdi Saidani This creamy banana brûlée fool is made with ripe bananas, mascarpone, heavy cream, vanilla, sugar, and buttery cookies. The recipe creates a luscious layered dessert with caramelized bananas, a rich cream filling, and crunchy cookie crumbs. It’s an elegant yet easy treat, perfect for dinner parties, holidays, or a quick make-ahead dessert, yielding 4–6 servings.
Try More Desserts Recipes:
🍌 Banana Brûlée Fool Ingredients
- 4 very yellow bananas (no brown), sliced into 1/2-inch rounds
- 1 tablespoon granulated sugar, plus more for dusting
- 8 ounces mascarpone, at room temperature
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 16 butter cookies
🍦 How To Make Banana Brûlée Fool
- Caramelize the bananas: Place banana slices on a baking sheet. Sprinkle with sugar and use a kitchen torch (or broiler) to caramelize until golden and slightly crisp. Set aside to cool.
- Make the cream mixture: In a mixing bowl, beat mascarpone, heavy cream, vanilla, and a pinch of salt until smooth and softly whipped.
- Crush the cookies: Place butter cookies in a bag and crush lightly with a rolling pin, leaving small chunks for texture.
- Assemble the fool: In serving glasses, layer whipped cream mixture, brûléed bananas, and cookie crumbs. Repeat layers until glasses are filled.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let flavors meld.
💭 Recipe Tips
- Use firm bananas: Very yellow bananas caramelize beautifully without turning mushy.
- Torch or broil: A kitchen torch gives the best brûlée effect, but a quick broil works too.
- Don’t overwhip cream: Whip until soft peaks form for a smooth and light texture.
- Make ahead: Assemble a few hours before serving, but add the top cookie layer just before to keep it crunchy.
- Add extra flair: Drizzle with caramel sauce or sprinkle with shaved chocolate.
🥯 What To Serve Banana Brûlée Fool With?
This dessert is indulgent enough to stand on its own but pairs wonderfully with coffee or espresso after dinner. It also makes a beautiful addition to a holiday dessert table alongside fruit tarts, chocolate mousse, or pavlova. For a lighter touch serve with fresh berries on the side.
🎚 How To Store Banana Brûlée Fool Leftovers?
- Refrigerate: Cover with plastic wrap and store in the refrigerator for up to 2 days. Note that the cookies will soften over time.
- Freeze: Not recommended, as the cream mixture may lose its smooth texture once thawed.
FAQs
What is a “fool” dessert?
A fool is a classic British dessert made by folding fruit into whipped cream or custard. This version adds brûléed bananas for extra flavor.
Can I use cream cheese instead of mascarpone?
Yes, but mascarpone gives a smoother, richer flavor. If substituting, soften cream cheese well before whipping.
Do I need a kitchen torch for this recipe?
A torch gives the best caramelized effect, but you can use your oven broiler for 1–2 minutes instead.
Can I swap the bananas for another fruit?
Definitely! This recipe works well with peaches, strawberries, or pineapple.
More Desserts Recipes:
Banana Brûlée Fool Nutrition Facts
Serving Size: 1 glass (approx. 1/6 of recipe)
- Calories: 340 kcal
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 110mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
Sunny’s Easy Banana Brûlée Fool
Description
This creamy banana brûlée fool is made with ripe bananas, mascarpone, heavy cream, vanilla, sugar, and buttery cookies. The recipe creates a luscious layered dessert with caramelized bananas, a rich cream filling, and crunchy cookie crumbs. It’s an elegant yet easy treat, perfect for dinner parties, holidays, or a quick make-ahead dessert, yielding 4–6 servings.
Ingredients
Instructions
- Caramelize the bananas: Place banana slices on a baking sheet. Sprinkle with sugar and use a kitchen torch (or broiler) to caramelize until golden and slightly crisp. Set aside to cool.
- Make the cream mixture: In a mixing bowl, beat mascarpone, heavy cream, vanilla, and a pinch of salt until smooth and softly whipped.
- Crush the cookies: Place butter cookies in a bag and crush lightly with a rolling pin, leaving small chunks for texture.
- Assemble the fool: In serving glasses, layer whipped cream mixture, brûléed bananas, and cookie crumbs. Repeat layers until glasses are filled.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
- Use firm bananas: Very yellow bananas caramelize beautifully without turning mushy.
Torch or broil: A kitchen torch gives the best brûlée effect, but a quick broil works too.
Don’t overwhip cream: Whip until soft peaks form for a smooth and light texture.
Make ahead: Assemble a few hours before serving, but add the top cookie layer just before to keep it crunchy.
Add extra flair: Drizzle with caramel sauce or sprinkle with shaved chocolate.
