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
Scale
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
