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Banoffee chocolate glory
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Banoffee chocolate glory
This banoffee chocolate sundae recipe is not for the faint-hearted – dive in!
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
745Kcal
Fat
39gr
Saturates
23gr
Carbs
87gr
Sugars
74gr
Fibre
2gr
Protein
11gr
Salt
0.5gr
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.
See more of Emma Franklin’s recipes
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.
See more of Emma Franklin’s recipes
Ingredients
- 1 x 260g jar Taste the Difference salted caramel sauce
- 40g dark chocolate (70% cocoa solids), chopped
- 10 Oreo Peanut Butter Biscuits
- 8 small scoops of good quality chocolate ice cream
- 8 small scoops of peanut ice cream
- 2 large bananas, sliced
Step by step
Get ahead
Leftover sauce will keep for 3 - 4 days in the fridge, reheat gently before use.
-
Put 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.
-
Cut 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