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Vanessa Baxter's Deconstructed Banoffee

Vanessa Baxter's Deconstructed Banoffee

For more, visit  Vanessa's website.

1 packet Ginger Nut Biscuits
65g butter

100g Butter
100g Light Muscovado sugar
2 cans condensed milk

300ml thick cream
1 Tbs caster sugar
3 large bananas
1 little lime juice
grated chocolate
caster sugar for caramelised banana
Crush the cookies by whizzing in a food processor.

Meantime, melt the butter and then tip the crushed cookies into the butter and combine.
This is your crumb - it can go on the top or bottom of your layers

Tip the butter and sugar into a heavy based saucepan. Heat gently until the butter has melted and the sugar has dissolved, then add the condensed milk. Stir continuously for around 6 minutes, until the mixture has thickened and turned a golden toffee colour.  This is your caramel and it will set as it cools

Mash the bananas with a fork. Whisk the thick cream and caster sugar together until it reaches a soft peak. Fold in the mashed bananas. This is your third layer.

Top with a sprinkle of grated chocolate.
Serve well chilled - it will last around 2 days (if you have any left overs at all!!)