Butterscotch banana and ice cream parfait

Recipe from: 27 January 2015
recipes, desserts, fruit

Ingredients 14
Servings 8
Time 00:15

Ingredients

  • CAKE:
  • 180
    g
    butter, room temperature
  • 375
    ml
    sugar
  • 3
    eggs
  • 125
    ml
    milk
  • 1/4
    tsp
    salt
  • 375
    ml
    self raising flour
  • SAUCE:
  • 120
    g
    butter
  • 430
    ml
    brown sugar
  • 160
    ml
    cream
  • 4
    bananas, sliced into rounds
  • 1.5
    l
    vanilla ice cream
  • mint, to garnish
 

Method

00:30
 

For the cake, pre-heat the oven to 180°C.

Line a rectangular (30cm x 20cm) cake tin with some baking paper.
Cream the butter and sugar together for 2 minutes until pale and fluffy. Whisk in the eggs, milk, salt and flour until smooth. Pour it into the tin and bake for 30 minutes. Allow it to cool for 10 minutes in the pan and then gently turn it over onto a cooling rack. Peel off the baking paper and allow it to cool.

For the sauce, melt the butter in a large saucepan. Add in the sugar and stir until most of the sugar has melted. Stir in the cream and turn up the heat. Allow it to bubble away for 2-3 minutes until smooth and thickened. Stir in the sliced bananas and cook for another minute.

Slice the cake into bite-size squares. Place a few into each serving glass. Add a scoop of ice cream and then drizzle the warm sauce and bananas on top. Garnish with mint if you like.

Tip: You can prepare the cake before-hand, cut it into squares and store it in a sealable container until dessert time.

Recipe reprinted with permission of Illanique van Aswegen. To see more recipes, please click here.
 
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Read more on: desserts  |  recipes  |  fruit
 

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