A Kind of Banoffee Pudding (V) from ONE

By Erin Brown
Related Categories: Cookbook Confidential

“Piling the biscuits on top of the banana base means they stay crunchy without needing to be chilled – the ultimate trick to completely avoiding a soggy-based dessert. This method also means that if you, like me, hate waiting for your favourite desserts to cool, you can just enjoy it warm with ice cream.” Elena Silcock, author of ONE

60 g (2¼ oz) unsalted butter

4 large ripe bananas, peeled and each cut into 4 chunky slices on an angle

50 g (1¾ oz) dark brown sugar

200 g (7 oz) can condensed milk

1 teaspoon vanilla extract

Pinch of sea salt

4 tablespoons double cream

150 g (5½ oz) digestive biscuits, roughly broken up

Whipped (or squirty) cream or ice cream, to serve

Heat half the butter in a large non-stick frying pan over a high heat. Once the butter is foaming, add the banana slices and fry for 2–3 minutes until caramelized. Remove and set aside on a plate. You might have to do this in 2 batches.

Reduce the heat to medium and add the remaining butter to the pan. Sprinkle in the sugar and stir until melted. Pour the condensed milk into the pan, along with the vanilla extract and salt. Cook for 8–10 minutes, stirring regularly so it doesn’t catch, until the sauce is dark-caramel coloured and very thick. Add the double cream to loosen the sauce, then remove the pan from the heat and set aside to cool a little. Return the bananas to the pan, gently coating them in the caramel sauce.

Top the pan with the broken-up digestives. At this point, you can let it cool completely, before serving covered with whipped cream, or, if you want to eat it straight away, spoon it into 6 bowls and serve with scoops of ice cream.