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Banoffee Greek

2025/8/11 Edited to

... Read moreถ้าใครเสิร์ช “บานอฟฟี่กรีกโยเกิร์ต” แล้วอยากได้เวอร์ชันทำง่าย กินแล้วไม่เลี่ยน ฉันชอบทำเป็นถ้วยใสแบบเลเยอร์ เพราะทั้งสวยและคุมปริมาณได้ดีมาก หลักๆ คือมี 4 ชั้น: ฐานโอรีโอ + กล้วย + คาราเมล + กรีกโยเกิร์ต แล้วปิดท้ายโรยผงโกโก้ ให้กลิ่นบานอฟฟี่ชัดขึ้น วัตถุดิบที่ใช้ (ทำ 1-2 ถ้วย) - โอรีโอ 6-8 ชิ้น (หรือบิสกิต/กราโนล่าก็ได้) - กล้วยหอม 1 ลูก (เลือกสุกกำลังดีจะหวานหอม) - ซอสคาราเมล (แบบสำเร็จรูปหรือทำเอง) - กรีกโยเกิร์ต (โฮมเมดหรือซื้อแบบ plain ก็อร่อย) - ผงโกโก้สำหรับโรยหน้า วิธีทำแบบที่ฉันทำประจำ 1) ทำฐาน: บดโอรีโอให้ละเอียด (บางวันฉันไม่แกะไส้เพราะอยากให้ฉ่ำๆ) แล้วกดลงก้นถ้วยให้แน่นนิดนึง ถ้าชอบฐานกรอบมากๆ ให้ผสมเนยละลายนิดเดียวแล้วกด จะอยู่ทรงสวย 2) วางกล้วย: หั่นกล้วยเป็นแว่นๆ เรียงให้เต็มชั้น จะได้กินทุกคำเจอกล้วย 3) ราดคาราเมล: ราดบางๆ ก่อน เพราะคาราเมลหวานง่าย ค่อยเพิ่มทีหลังได้ 4) โปะกรีกโยเกิร์ต: ตักกรีกโยเกิร์ตลงไปให้เต็ม แล้วเกลี่ยหน้าให้เรียบ 5) โรยผงโกโก้: โรยบางๆ แค่พอหอม จากนั้นแช่เย็น 30 นาทีขึ้นไป เนื้อจะเซ็ต กินแล้ว “ฟินนน” มาก ทริคให้รสชาติบาลานซ์ (ไม่เลี่ยน) - ใช้กรีกโยเกิร์ตรสธรรมชาติ (plain) จะตัดหวานของคาราเมลได้ดี - ถ้ากล้วยสุกมากอยู่แล้ว ลดคาราเมลลง จะพอดีที่สุด - อยากได้โปรตีนขึ้น: ใส่กรีกโยเกิร์ตเยอะกว่าชั้นคาราเมล และเพิ่มท็อปปิ้งถั่ว/กราโนล่าได้ การเก็บและการทำล่วงหน้า ฉันแนะนำประกอบถ้วยแล้วกินภายใน 1 วัน เพราะกล้วยจะเริ่มคล้ำ ถ้าต้องทำล่วงหน้า ให้เตรียมฐานโอรีโอแยกไว้ พอจะกินค่อยหั่นกล้วยและประกอบ จะสดและหน้าสวยกว่า ใครชอบขนมบานอฟฟี่แต่ไม่อยากหนักท้อง ลองทำ “บานอฟฟี่กรีกโยเกิร์ต” แบบถ้วยใสดูค่ะ ขั้นตอนไม่เยอะ วัตถุดิบหาง่าย ได้รสโอรีโอ-กล้วย-คาราเมลครบๆ แถมยังเบากว่าบานอฟฟี่ครีมแบบเดิมด้วย

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