A balanced diet isn’t about living off celery and water alone. Now and again, something sweet is exactly what the doctor ordered (see the blog for further ranting about the anti-sugar cult). A bit kitsch I know, but in my mind forever the king of puddings, and something I live in hope of seeing make a triumphant return to menus the UK over. I prefer yogurt to the traditional cream topping, but the beauty of a banoffee is that it’s very easy to riff on depending on your own preferences. I've used ginger biscuits here to take the edge off the sweetness, but swap the base for digestive biscuits or oatcakes, and sprinkle coffee rather than chocolate on top if you'd like. And whatever you do, rest easy in the knowledge that this’ll take you all of about 10 minutes to assemble. Tops.
What's the A to V?
The bananas here are a great source of potassium, manganese and vitamin B6, and if you choose a dairy topping you’ll benefit from calcium, vitamins A, D, and E, B2, phosphorus and sodium to name but a few. Top with cocoa for some magnesium.
Ingredients (serves 8):
250g (1 packet )of ginger nut biscuits, or for a lighter option, use Nairn’s rather good ginger oatcakes.
75g butter
2 large bananas, or 3 small
397g (1 tin) of Carnation caramel
500g of greek yogurt, or 400g of coconut yogurt.
1 tbsp of cocoa powder
Method
In a blender or by hand, crush the biscuits into crumbs. Melt the butter in a saucepan, and then mix into your biscuit mixture. Spread the mix into the bottom of your serving dish and flatten.
Slice your bananas over the top of your biscuit base, then spoon over the caramel. Finally, cover everything with your choice of yogurt.
Sprinkle a tablespoon of cocoa powder over the top with a sieve, and refrigerate for at least an hour before getting stuck in.