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
(7 votes)
Cook: 40 Mins
Serves: 16
Price: 30p per serving
Nutritional Information
Each 81g serving contains
Energy
1188kj
284kcal
1188kj
284kcal
14%
Fat
19.4g
19.4g
Med
28%
28%
Saturates
12.2g
12.2g
Med
61%
61%
Sugars
20.3g
20.3g
High
23%
23%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1467kj/351kcal
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.