Salted Pecan Banoffee Sundae Recipe
Introduction
Indulge in the rich and decadent flavors of this Salted Pecan Banoffee Sundae. Combining creamy ice cream, caramel toffee sauce, ripe bananas, and crunchy pecans, this dessert offers the perfect balance of sweet, salty, and crunchy textures in every bite.
Ingredients
- 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
Instructions
- Step 1: Melt the caster sugar in a heavy-based frying pan over medium heat, gently swirling the pan without stirring until fully melted and smooth.
- Step 2: Quickly whisk in the cubes of unsalted butter until combined, then pour in the double cream. The mixture will bubble—allow it to cook for 1-2 minutes, stirring occasionally, then remove from the heat.
- Step 3: Let the toffee sauce cool for 5-10 minutes before stirring in the sea salt flakes. Leave it to cool completely. The sauce can be stored chilled for up to 10 days.
- Step 4: To assemble each sundae, layer a scoop of ice cream, followed by banana slices, chopped pecans, and a drizzle of the cooled toffee sauce in a sundae glass.
- Step 5: Repeat the layers once more, then finish with a final drizzle of toffee sauce, and top with sweet & salty popcorn and grated dark chocolate.
Tips & Variations
- For extra crunch, substitute or add chopped toasted hazelnuts or walnuts instead of pecans.
- Use ripe bananas for natural sweetness and smoother texture.
- If you prefer less salt, reduce the sea salt flakes by half but keep some to enhance the caramel flavor.
Storage
Store any leftover toffee sauce in an airtight container in the refrigerator for up to 10 days. When reheating, warm gently over low heat or in short bursts in the microwave, stirring frequently. Assemble sundaes fresh just before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the toffee sauce ahead of time?
Yes, the toffee sauce can be prepared in advance and stored chilled for up to 10 days. Just warm it slightly before assembling your sundae.
What ice cream flavor works best?
Salted caramel or vanilla ice cream pairs perfectly with the salted toffee sauce and adds creamy richness. Feel free to use your favorite ice cream flavor if preferred.
Print
Salted Pecan Banoffee Sundae Recipe
- Total Time: 20 minutes
- Yield: 2 sundae servings 1x
Description
A decadent Salted Pecan Banoffee Sundae featuring layers of creamy salted caramel ice cream, ripe bananas, crunchy roasted pecans, and a rich homemade salted toffee sauce, topped with sweet & salty popcorn and dark chocolate shavings for an indulgent dessert experience.
Ingredients
Toffee Sauce
- 110g caster sugar
- 50g unsalted butter, cut into cubes
- 70ml double cream
- ½ tsp sea salt flakes
Sundae
- 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
Instructions
- Make the Toffee Sauce: Melt the caster sugar in a heavy-based frying pan over medium heat by swirling the pan gently—avoid stirring—to ensure even melting until the sugar is fully liquefied. Quickly whisk in the cubes of unsalted butter, ensuring a smooth blend.
- Add Cream and Cook: Pour in the double cream; the mixture will bubble vigorously. Continue to cook while swirling the pan for 1-2 minutes until the sauce slightly thickens. Remove the pan from heat and allow the sauce to cool for 5-10 minutes.
- Season the Sauce: Stir in the sea salt flakes, mixing well, and then set the sauce aside to cool completely. The toffee sauce can be stored chilled for up to 10 days.
- Assemble the Sundae: In a sundae glass, layer a scoop of salted caramel or vanilla ice cream, followed by sliced banana, chopped roasted pecans, and a generous drizzle of the salted toffee sauce. Repeat the layers to fill the glass.
- Finish and Serve: Top the final layer with a drizzle of toffee sauce, sprinkle with sweet & salty popcorn, and garnish with grated dark chocolate to add texture and a rich flavor contrast. Serve immediately and enjoy.
Notes
- For best results, use high-quality salted caramel ice cream or vanilla ice cream with a caramel drizzle.
- Swirling the pan during caramelization helps prevent the sugar from burning and ensures even cooking.
- The toffee sauce can be made ahead and stored in the refrigerator for up to 10 days—reheat gently before using.
- Roasted, salted pecans add a crunchy texture and complementary salty flavor to balance the sweetness.
- Sweet & salty popcorn provides a unique element of crunch and a fun twist on the classic banoffee sundae.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
Keywords: banoffee sundae, salted pecan, caramel sauce, dessert recipe, banana dessert, ice cream sundae, toffee sauce
