- 6 amaretti biscuits, crumbled
- 6 shortbread biscuits, crumbled
- 3-4 bananas, sliced
- 150ml/5fl oz almond liqueur, such as amaretto
- 50g/1¾oz salted butter
- 2 tbsp soft light brown sugar
- 150g/5½oz whole almonds, toasted and roughly chopped
- 250g/9oz crème fraîche
- Preheat the oven to 190C/170C Fan/Gas 5.
- Roughly crumble nearly all the biscuits into individual ramekins. Set the remainder aside. Slice the banana and spread out over the top of each dish. Pour over the liqueur, dot with butter and sprinkle with sugar.
- Bake for 25 minutes, basting frequently.
- Scatter over the toasted and chopped almonds and some more crumbled biscuits. Serve with crème fraiche.