prep: 70 mins
serves: 6-8


  • Salted Caramel Ingredients:
  • 100g Bulla Thickened Cream
  • 220g Caster Sugar
  • 150g Unsalted Butter
  • 2g Sea Salt
  • Caramelised Sliced Bananas Ingredients:
  • 3 Ripe Bananas
  • 90g Caster Sugar
  • Cream Filling Ingredients:
  • 200mL Bulla Crème Fraiche
  • 600mL Bulla Dollop Cream
  • 120g Brown Sugar
  • Pinch Cinnamon
  • Chocolate Crumble Ingredients:
  • 60g Unsalted Butter
  • 30g Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 60g Plain Flour
  • 20g Dutch Cocoa Powder

Kirsten Tibballs' Caramel & Banana Dessert in a Glass


  1. For the Salted Caramel, in a medium saucepan, boil the cream and set to the side. In a medium to large separate saucepan, heat the sugar until it melts and caramelises, stirring gently as you go. When a light caramel is achieved, remove from the stove and add the boiled cream (keep your hands clear of the steam). Whisk together and add the butter and salt and stir until combined. Transfer the caramel to a bowl and place plastic wrap on the surface and leave at room temperature to cool.
  2. For the Caramelised Sliced Bananas, peel the bananas and slice on a slight angle approximately 10mm thick. Place them on a tray lined with baking paper and sprinkle each slice with sugar. Place the banana slices under a grill until the sugar has melted and caramelised. You can prepare the bananas up to 30 minutes in advance.
  3. For the Cream Filling, Combine the crème fraiche with a small amount of dollop cream before adding in the remainder. Add in brown sugar and cinnamon and combine.
  4. For the Chocolate Crumble, with a mixer with a paddle attachment soften the butter and add in the sugar and cinnamon, continue mixing until you achieve a smooth paste. Add the flour and cocoa powder and mix until combined and the mixture comes together as a dough. Press the dough into a flat even rectangle and wrap in plastic wrap and place in the fridge for 30 minutes. Once the dough has firmed up, remove from the fridge and unwrap it. Push the chilled dough through a grid wire cooling rack to create individual cubes. Separate the cubes and place them on a lined tray in the freezer prior to placing on the cake.
  5. To assembly, pipe some caramel into the base of each glass and top with a layer of cream. Pipe more caramel around the edge of the glass. Top the cream with chocolate crumble and then the prepared bananas, repeat the layers and finish with caramel, bananas and crumble.