A buttery tart filled with frangipane and topped with caramel-rum bananas and a caramel whipped cream. Rich and decadent, just how we like it.
By Amanda Koh
It’s filled with frangipane (almond cream) and topped with sliced bananas coated with a sticky caramel laced with rum and cinnamon that sit atop a generous spread of cream whipped together with the caramel. Divine medley of flavours.
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.