Banana Cappuccino

For the banana cappuccino, the night before, put the coffee beans in a screw-top jar or small bowl and pour whipped cream over them. Cover and let steep in the refrigerator for at least 8 hours.

Strain the coffee bean-upper mixture. Whip the coffee cream until stiff.

Stir through sour cream, yogurt and sugar. Stir in the coffee cream.

Peel the bananas and cut into small cubes. Mix with the juice of one lemon and let stand for a short time.

Fold the bananas into the coffee-upper cream. Fill into dessert glasses and refrigerate until serving.

Before serving, sprinkle the cream with pistachios and/or chocolate flakes or garnish with fruit.

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