Banoffee sundaes
Prep time: 5 mins Total time: 
Banoffee sundaes
Prep time: 5 mins Total time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 40g butter
- 125g dark muscovado sugar
- 150ml double cream
- sea salt
- 8 scoops vanilla ice cream
- 4 small bananas, peeled and sliced
- 50g pecan nuts, roughly chopped
- 4 Askey’s Café Curls wafers, to serve
Step by step
-
Put the butter, sugar, cream and a pinch of sea salt into a small pan and bring to the boil, stirring to make a smooth sauce. Bubble for 1 minute until thickened slightly; leave to cool.
-
Add a little of the sauce to the base of 4 glasses, top with a scoop of ice cream, then add the banana slices and pecans. Top with another scoop of ice cream and spoon over the remaining sauce. Finish with a wafer.
