Mini Banana Cobblers


9 graham crackers, crushed into crumbs

¼ cup all-purpose flour

¼ cup dark brown sugar

½ teaspoon fine sea salt

6 tablespoons unsalted butter, melted

1 cup heavy cream

2 tablespoons confectioners' sugar

1 teaspoon pure vanilla extract

1¼ cup dulce de leche

4 medium bananas

Preheat your oven to 350, then line a baking sheet with parchment paper and have 6 individual 8 Oz. ramekins ready.

Mix together graham cracker crumbs, flour, brown sugar and salt.

Add melted butter and mix until moist crumbs are formed.

Spread into an even layer on the baking sheet and bake until golden brown, 10 to 12 minutes.

Let cool completely, then crumble into small pieces.

Whip cream, confectioners' sugar and vanilla until they form soft peaks.

Gently stir 1 cup of dulce de leche into the whipped cream until evenly streaked through the cream.

Crumble a few tablespoons of the crumb mixture into the bottom of each ramekin.

Add a layer of bananas, then top with a layer of heavy cream.

Top each cobbler with another layer of bananas and crumble more crumbs on top.

Once all of the cobblers are built, drizzle the remaining dulce de leche over the top of each one.

Serve immediately, or refrigerate for up to 4 hours until ready to serve. Enjoy!
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