Growing up my mother would on occasion make this yummy dessert. I always loved it and remember as a kid begging my mum to make it often. My mother told me that the original recipe came from either a New Zealand or an Australian Woman’s Day Magazine. In the move from Australia to the US the recipe was lost so this week I sat down to see if I could re-create this childhood fave to share with my own little family. Thankfully this recipe is extremely simple and so with the help of my mother and a little messing around in the kitcheb Banana Delight is BACK! My husband and son loved this and that made me extra happy.
There is just something about sharing a childhood favorite with my own child and my sweetheart. In a funny way it helps me feel like I am connecting two worlds. The one I knew growing up in Australia and the one I live in now in the US.
4 large ripe bananas- mashed (You don't want them to be green, but they can't be to banana bread stage either)
8 ounces of cream cheese- softened
1/4 cup powdered sugar
1 tablespoon lemon juice
1 pint of heavy cream
1 tablespoon of sugar
1 teaspoon of vanilla essence
1. Mash the bananas using a fork and set aside.
2. In a bowl combine cream, sugar and vanilla essence. Whip until the consistency of whipped cream. Set aside
3. In a separate bowl combine softened cream cheese and lemon juice. Using a hand held mixer blend until smooth and creamy.
4. Add whipped cream mixture to cream cheese mixture and fold just to combine. Once combined fold in mashed bananas and powdered sugar.
Growing up we always ate this dessert as is, however, since I am a lover of all things graham cracker crust I served mine over a graham cracker crust (see below).
Prepare graham cracker crust- I actually cheated and used the mini graham cracker crusts- see below. I love these and always try to keep some on hand.
To make your own crust- process graham crackers in a blender, add some melted butter and cinnamon. You want the mixture to stick together when you combine it. Press into the bottom of any dish and refrigerate until set.
For the Crust
Unsalted butter (approx 2 tbl spoons)
1 tsp of cinnamon- You can adjust this to your taste.