Name: Butterscotch banana and ice cream parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 180 g butter room temperature; 375 ml sugar; 3 eggs; 125 ml milk; 1/4 tsp salt; 375 ml flour self-raising; 120 g butter; 430 ml brown sugar; 160 ml cream; 4 bananas sliced; 1.5 l ice cream vanilla; fresh mint to garnish

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Ingredients (12)

CAKE:

180 g	butter — room temperature
375 ml	sugar
3	eggs
125 ml	milk
1/4 tsp	salt
375 ml	flour — self-raising

Sauce:

120 g	butter
430 ml	brown sugar
160 ml	cream
4	bananas — sliced
1.5 l	ice cream — vanilla
	fresh mint — to garnish

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Method:

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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