Banoffee Sundae

Gorgeous Banoffee Pie ingredients layered up sundae style. No time to waste - get stuck in!
Serves: 2
  • 25g pecan nuts
  • 2 reduced fat digestives
  • 2 small bananas
  • 3tbsp whipping cream
  • 3tbsp 0% fat Greek yogurt
  • 6tbsp Carnation Caramel
  • 2 balls light ice cream
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    0 min

Each serving typically contains

  • Energy 2202kJ 526kcal 26%
  • Fat 24.5g 35%
  • Saturates 10.2g 51%
  • Sugars 58.5g 65%
  • Salt 0.17g 3%

of an adult's Reference Intake (RI)*
Energy per 100g: 526kJ/195kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Place 2 sundae glasses into the freezer.
  2. 2. Tip the pecan nuts into a dry pan and toast over a medium heat for 1-2 minutes. Cool and then roughly chop.
  3. 3. Crumble the biscuits in a small bowl. Chop the bananas into chunks. Whip the cream to soft peaks then stir in the yogurt.
  4. 4. Drizzle half the caramel around the insides of the glasses. Tumble in some of the biscuits and nuts, a few slices of banana and top with the ice cream. Add the remaining caramel, nuts, biscuits and banana and finish with a blob of the creamy mixture.
  5. If you want to make these in advance they will keep perfectly for about an hour before you need them in the freezer.

Discussion Board

  • Janny
    November 29, 2013
    i really think the mini banoffee pies were more tasty than i thought they would
    From your biggest fan Janice.
  • Gerbs
    May 18, 2013
    Hi could what am i able to use as a substitute for the digestive? i live in AUS so i have never heard of these biscuits?

    Carnation says:
    Hi Anna, any plain sweet biscuit should work ok - oaty sweet biscuits are good but its hard to recommend a type as we're not so familiar with AUS biscuits!