You’ll Need
1 sheet ready-rolled puff pastry
2 bananas, sliced
4 tbsp dulce de leche or thick caramel
150ml double cream
1 tbsp icing sugar
50g grated milk chocolate
Optional But Dangerous
Biscoff crumbs
Chocolate sauce
Caramel sauce
Method
Preheat your air fryer to 180°C.
Cut the puff pastry into squares large enough to press into four small ramekins or foil pudding pots.
Lightly grease the pots and press the pastry inside, leaving a small overhang around the edges.
Prick the bases lightly with a fork.
Air fry at 180°C for 8–10 minutes until golden, puffed, and crisp.
Allow the pastry cases to cool slightly.
Spoon a generous layer of dulce de leche into the bottom of each pastry pot.
Top with sliced banana.
Whip the double cream with the icing sugar until softly thickened.
Spoon or pipe the cream over the bananas.
Finish with grated chocolate and any optional toppings you're feeling irresponsible enough to add.
Serve immediately or chill for 15 minutes before attacking.