Banoffee desserts have been loved since the 1970s, when banana and caramel became the kind of pairing no sweet tooth could resist. Classic banoffee pie is usually made with dulce de leche, but this version uses Caramel Treat, which is easy to find and works beautifully. You can use either, though. Here, the caramel is blended with banana, layered with dark chocolate, then finished with whipped cream and a light sprinkle of cinnamon. This recipe makes 4 individual servings, depending on the size of your glasses or cups. If you’re entertaining a crowd, simply double or triple the ingredients.

Serves: 4 | Prep time: 20 minutes | Chill time: 1 hour

Ingredients

For the caramel layer:

• 200 g soft caramel or dulce de leche
• ½ tsp sea salt

For the cream layer:

• 250 ml whipping cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract

For the chocolate layer:

• 80 g dark chocolate, melted and cooled slightly

To assemble:

• 2 ripe bananas, sliced
• Pinch of cinnamon or cocoa powder
• Fresh mint leaves, optional

Method

1. Stir the sea salt into the caramel and set aside.
2. Whip the cream with icing sugar and vanilla until soft peaks form. Do not overwhip.
3. Spoon a layer of salted caramel into the base of each glass.
4. Add a layer of whipped cream, then drizzle with melted dark chocolate.
5. Repeat the layers until the glasses are filled.
6. Finish with a final swirl of cream, sliced banana, a dusting of cinnamon and fresh mint.
7. Chill for at least 1 hour before serving.