Salted pecan banoffee sundae
- Ailsa Burt
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
plus cooling
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No time to make dessert? Elevate shop-bought vanilla or salted caramel ice cream to make decadent pecan banoffee sundaes with a popcorn topping
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
110g caster sugar
-
50g unsalted butter
cut into cubes
-
70ml double cream
-
½ tsp sea salt flakes
-
4 scoops salted caramel or vanilla ice cream
-
1 large banana
peeled and sliced
-
20g roasted, salted pecans
roughly chopped
-
20g sweet & salty popcorn
-
10g dark chocolate
grated
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Nutrition: Per serving
- kcal973
- fat60g
- saturates32g
- carbs100g
- sugars95g
- fibre3g
- protein7g
- salt1.75g
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Method
-
step 1
Melt the sugar in a heavy-based frying pan over a medium heat, swirling the pan (but not stirring) until it has fully melted. Whisk in the butter quickly, then pour in the cream – it will bubble for a minute, then reduce. Cook for 1-2 mins, then remove from the heat and leave to cool for 5-10 mins. Stir in the salt, then leave to cool completely. Will keep chilled for up to 10 days.
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step 2
For each sundae, layer the ice cream, banana slices, pecans and toffee sauce into a sundae glass. Repeat the layers, then finish with a final drizzle of the sauce, the popcorn and grated chocolate.
Recipe tip
This will make more toffee sauce than you need, so keep it in the fridge for up to 10 days to use in other desserts – it would be great drizzled over waffles or cake, or stirred into hot chocolate.
Recipe from Good Food magazine, July 2025
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