Recipe by Louise Gough

These individual banoffee pots are a deliciously easy dessert, with a buttery biscuit and chocolate base, layers of fresh banana and caramel, and a generous swirl of Banana Split flavoured cream.

Quick to prepare and perfect for parties, family gatherings or an indulgent weekend treat.

Ingredients

100g Melted Butter

225g Digestive Biscuit Crumb

397g Can Carnation Caramel

2 Large Bananas, ripe but not over ripe

50g Melt & Pour Real Belgian Dark Chocolate Chips

300ml Double or Whipping Cream

2 Tablespoons Banana Split Flavoured Icing Sugar

You Will Need

6- 8 Individual ceramic or disposable pots

Method

1. Mix the digestive crumb with the melted butter and share between the pots.

2. Share around 30g of the Chocolate Chips amongst the pots on top of the crumb.

3. Press the crumb and chips down as much as possible to create a firm base. You may need to tidy the edges with a teaspoon.

4. Slice the bananas and share between the pots making sure they are also pushed to the edges. Depending on the thinness of your slices or size of your pot this may be several layers.

5. Open the tin of Caramel and give a good stir. Spoon a generous heaped dessert spoon full of caramel over the bananas, sharing any remaining between the pots.

6. Lick the spoon.

7. Whip the cream, adding 2 tablespoons of Banana Split Flavoured Icing Sugar towards the end, being careful not to overwhip, pipe or spoon on top.

8. Decorate with the remaining Chocolate Chips.

9. Refrigerate until ready to eat or pop in the fridge for delayed gratification!