Recipes
Recipes

Banoffee mountain dessert

Keep the cream simple or add a hint of coffee – it works beautifully with the caramel and bananas

Keep the cream simple or add a hint of coffee – it works beautifully with the caramel and bananas

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(7 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 16

Cooking Time

Price: 30p per serving

Nutritional Information

Each 81g serving contains

Energy
1188kj
284kcal
14%
Fat
19.4g
High
28%
Saturates
12.2g
High
61%
Sugars
20.3g
High
23%
Salt
0.16g
Low
3%
of your reference intake.
Typical energy values per 100g:
1467kj/351kcal

Ingredients

1 x 175g pack Chosen by you Coconut Cookies

50g Asda Digestive Biscuits

75g butter, plus extra for greasing

1 level tsp instant coffee (optional)

1 x 397g can Carnation Cook 
With Caramel

3 medium bananas (ripe but firm)

1tsp lemon juice

300ml double cream

Method

1
Grease the base of a 20cm flan tin or shallow round cake tin and line with baking paper. Set aside one coconut cookie and put the rest, plus the digestives, in a processor and blitz into crumbs. (Or put in a freezer bag and bash with a rolling pin.)
2
Melt the butter in a pan over a low heat. Remove from the heat, add the crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case-type base. Chill for at least 20 mins.
3
If using coffee, dissolve in 1tsp boiling water. Let it cool.
4
Spread the caramel over the bottom of your biscuit base. Peel and slice the bananas, then mix gently 
with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel in an even layer.
5
Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on the bananas, covering them completely.
6
Crumble the reserved coconut cookie and sprinkle over the top.