Overnight Banoffee 'Weetabix' Recipe (Copycat M&S Banoffee Overnight Wheat Bisks Recipe)

I call this an overnight banoffee 'Weetabix' recipe because, technically, I use a supermarket brand version of the cereal (specifically Sainsbury's 'Wheat Biscuits') – but it's just as good, and M&S Banoffee Overnight Wheat Bisks pots use their own brand, too.

I was super excited to see Marks & Spencer start selling banoffee overnight Wheat Bisks late last year... until I saw the price.

£2.90 for a small pot.

So I decided to make my own.

M&S's version uses fromage frais, but I've used both fromage frais and natural yoghurt and both are equally delicious, so use what you can find.

For the 'date caramel', I make enough for double the servings that this recipe overall makes (the recipe's for two, but I make enough date caramel for four). That's because it's EXTREMELY DIFFICULT to make a very small amount of it – there needs to be enough for the blender blades to actually get round, even a small stick blender like I use.

I also add an extra twist to my overnight banoffee Weetabix recipe by making a cocoa powder 'chocolate' topping. I use ghee to make a solid set, rich-tasting ganache/truffle-like topping, but you can use coconut oil instead, or cocoa butter, for a hard-set top. You can also just melt real chocolate and spoon it over the top, but I find that a bit too thick, particularly for breakfast.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Serves two.)

Ingredients for Banoffee Layer:

6 medjool dates, stoned
4 tbsp milk
Pinch of salt
1 banana, sliced

Ingredients for Weetabix Layer:

2 x Weetabix blocks
8 tbsp milk

Ingredients for Yoghurt Layer:

About 200g plain fromage frais or yoghurt

Ingredients for Chocolate Topping (Optional):

1 tbsp ghee (or coconut oil), melted
1 tsp cocoa powder, sifted
2 tsp maple syrup

Method:

1. To make the date caramel, simply put the dates, milk and salt in a small container and blitz with a stick blender.

2. Smoosh the dry Weetabix into the bottom of two small glass tumblers so that it crumbles (one block per glass). Then divide the milk between the glasses, pouring it over the Weetabix crumbs (4 tbsp per glass).

3. Dollop a spoonful date caramel on top of each, smoothing it down with the back of a spoon, and divide the banana layers between the two glasses, pressing them on top of the caramel. (You can now cover the date caramel and pop it in the fridge to use for something else.)

4. Divide the fromage frais or yoghurt between the two glasses and smooth down.

5. To make the chocolate topping, simply stir everything together in a small bowl, then spoon on top of the yoghurt and smooth down.

6. Cover with a little clingfilm, pop in the fridge overnight to let the Weetabix soak, and eat the following morning.

Enjoy, and have fun.