James Martin’s Banoffee Sundae


Ice cold comfort food – this banoffee sundae uses simple ingredients for a decadent spoonful

“This idea came from a store in New York City, where they used to make it with leftover pieces of cake added to the mix. Then they froze it, and people came to buy it by the pot. I just had to try it, as it was one of the most popular things they sold. If you have any leftover cake, try doing the same.”

• 4 bananas
• 200ml double cream
• 200ml dulce de leche
• 300ml vanilla ice cream
• 4 scoops vanilla ice cream
• 4 chocolate flakes

1 Preheat a griddle pan until hot. Peel the bananas and cut in half. Grill them for 2–3 minutes until charred, then leave to cool slightly.
2 Whip the cream to soft peaks, then gently fold through the dulce de leche.
3 Place the bananas and ice cream scoops onto individual plates and top each one with a spoonful of cream and dulce de leche mixture.
4 Crumble over the chocolate flakes and serve immediately.

Recipe courtesy of James Martin, extracted from Fast Cooking.


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