Deconstructed Toffee and Banana Sundae

10 minutes + 15 minutes Serves 4


  • 2 Tbsp butter
  • 8 gingernut biscuits, crushed
  • ½ cup cream
  • 2 Moro bars, roughly chopped
  • 1 tsp brandy essence
  • 2 bananas, peeled and sliced in half lengthwise, then cut each piece in half
  • 50ml strong black coffee, cold
  • 4 large scoops vanilla ice cream
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How to Whip Perfect Cream


Place 1 Tbsp of butter in a frying pan, when melted and bubbling, add crushed biscuits, cook gently until the crumbs are golden and crispy. Remove from heat and set aside. Place in a bowl to cool.

Pour cream in a small saucepan, when simmering add chopped Moro bars and stir until you have a thick caramel sauce. Remove from heat and allow to cool and thicken, add brandy essence, stir well.

In a small frying pan add remaining butter, when bubbling add the bananas and fry on either side until golden. Remove from heat.

To serve take a plate add a smear of caramel sauce, top with banana slices, drizzle some of the coffee, top with a scoop of ice cream and a spoonful of the crispy biscuit crumbs.

Or to serve in a glass, pour a little coffee, top with biscuit crumbs, then a layer of banana, caramel sauce, scoop of ice cream and more biscuit crumbs.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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