Guest chef

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Banoffee chocolate glory

  • Serves 4
  • Prep 10 mins
  • Total time 10 mins
0.0/5 rating (0 votes)
Banoffee chocolate glory
Banoffee chocolate glory

step by step

  • 1Put the caramel sauce and chopped chocolate in a small saucepan and heat gently, stirring, until the chocolate has melted (or place in a heatproof bowl and blast it in the microwave for a minute, stirring halfway through). Leave to cool slightly.
  • 2Cut 4 of the Oreos in half and roughly crumble the rest. Layer alternating scoops of the two ice creams in sundae glasses, along with the sliced banana, crumbled Oreos and dollops of the chocolate caramel sauce. Top with the halved Oreos and serve.
  • Recipe photograph by Toby Scott

Get ahead

Leftover sauce will keep for 3-4 days in the fridge, reheat gently before use.

You will need

  • 1 x 260g jar Taste the Difference salted caramel sauce
  • 40g dark chocolate (70% cocoa solids), chopped
  • 10 peanut butter Oreos
  • 8 small scoops of good quality chocolate ice cream
  • 8 small scoops of peanut ice cream
  • 2 large bananas, sliced

+ Nutritional Information