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Banoffee Pie takes me back to my childhood. I can’t remember the first time I tried it, it’s one of my Mum’s favourites but we never had it often. It was a special occasion dessert.

Is there a particular dessert that reminds you fo your childhood or your family?

I love it more because its still something I still make for special occasions, I love the process.

As much as I enjoy making banoffee pie, this weekend I was craving banoffee and I knew i didn’t have the patience to make a pie, so instead I took all the flavours and made a banana split.

This was the perfect dessert for my banofee cravings.

Fresh banana, creamy vanilla ice cream, short bread crumbs, salted caramel cream and salted caramel sauce.

The sauce is quick and easy to make, and the shortbread crumbs only take 25 minutes from start to finish.

If you make the sauce and short bread in advance you can pull this together in under 10 minutes.

So simple, so delicious. My husband fought me for the last bite!

Banoffee Split

Serves: 4


  • 160g brown sugar
  • 100g butter
  • 100ml cream
  • Sea Salt to taste
  • ½ cup plain flour
  • 2 tablespoons caster sugar
  • 50g butter, cold cut into cubes
  • ½ cup thickened cream
  • 2 bananas
  • 4 scoops vanilla icecream


Pre heat the oven to 160 degrees

Place the brown sugar, butter and cream in a saucepan over medium low heat cook whisking until the sugar has fully dissolved. Bring to simmer and cook stirring occasionally for 5 minutes or until thickened slightly. Remove from heat and add sea salt to taste. Set aside and allow to cool.

Place the flour and caster sugar in a bowl, add the butter and use your fingers to distribute the butter until the butter is combined and you have achieved a crumbly texture. Sprinkle the crumbs onto a baking tray and bake for 10 minutes, remove from the oven and use a fork to mix and break up the crumbs a little, bake for a further 10 minutes. Once cooked use a fork to break up the crumbs again, set aside to cool.

Whip the cream to soft peaks, add 2-3 tablespoons of the caramel sauce and whip to firm peaks.

Place some of the crumbs in the bottom of your bowls, cut the bananas in half and place them in the bowls, add 2 large scoops of vanilla ice cream between the bananas, top with the whipped cream, drizzle with more sauce and top with lots of shortbread crumbs.

Serve immediately and enjoy!

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