Banofee nougat: chocolate with caramel and banana in a tablet

This year we prepare banoffee nougat to give to school teachers, office mates and even my neighbors. This one today is banoffee one of our favorite flavors that looks great and everyone likes.

The recipe I have prepared with the banana juice that gives a perfect flavor to the caramel to turn it into the most original nougat of this Christmas. But without wanting you can use water or the juice that you like to give it a different touch: you can use orange juice and use pieces of candied orange.

Ingredients

For the caramel and banana filling

150 g sugar
40 ml water or banana juice
100 g butter
150 g condensed milk
1 teaspoon pure vanilla extract
1 mashed banana

For chocolate

300 g dark chocolate
125 milk chocolate
75 g cocoa butter
2 tablespoons nut butter (your favorite, I used cashews)

Directions

We prepare the molds: one large or like me several small. If they are silicone unmold it perfectly and if they are not you can line it with baking paper to be able to unmold without problem.

In a saucepan heat the sugar with water (or juice). Let a golden candy form.

When golden brown, add the butter, and let it cook for 5 minutes until the butter is melted. Then add the vanilla and condensed milk and move until it breaks to the boil. Then stop moving and stop cooking for about 10-12 minutes until the mixture reaches 120 degrees. Let them cook for a couple more minutes until the mixture is thick but careful that it doesn't get too dark.

Melt the chocolate in the microwave at intervals of 30 seconds taking care not to burn. When it is almost melted, stir until it finishes melting and add the cocoa butter that we melt moving without stopping and with the heat that the chocolate already has.

Add the nut cream and mix again.

We let it temper.

Distribute between the molds covering a layer. Transfer to the fridge to harden. Put a layer of caramel and cover with the rest of the chocolate. We return to the fridge to harden completely.

Unmold and if there are gaps without covering chocolate we bathe them with a last layer of melted chocolate. Let it cool down and that's it!

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