Iced Banoffee Recipe by Rachel Allen

Banoffee Recipe Rachel Allen

If the banana-toffee twosome is your thing, then try making this version of a banoffee recipe that can conveniently be made and stored in the freezer until serving.

Serves 6


3 bananas
800ml vanilla ice cream, slightly softened
Grated chocolate, to serve

200g digestive biscuits
75g butter, melted

Toffee sauce
75g butter
50g brown sugar
90g golden syrup
30g plain flour
75ml regular or double cream
75ml milk


1. Put the base of a 23cm (9in) springform cake tin upside down in the tin (so that the lip of the base is facing down) and secure the clasp. This will make it easier to slide the cake off the tin base when it’s ready to serve.
2. Put the biscuits in the bowl of a food processor and whiz to the consistency of coarse breadcrumbs (or place in a plastic bag and bash with a rolling pin).
3. Tip them out into a bowl, add the melted butter and mix well, then tip into the tin.
4. Press firmly into the bottom of the tin to create an even layer, then flatten the surface and place in the fridge while you make the toffee sauce.
5. Melt the butter in a saucepan over a medium heat.
6. Add the brown sugar and golden syrup and bring to the boil, then add the flour and whisk the mixture over the heat until it is smooth and thickened.
7. Next, pour in the cream and milk, whisking all the time, and continue to boil, while whisking, for another 2 minutes until thickened. Take off the heat and set aside to cool slightly.
8. Peel the bananas and cut into slices 5mm (.in) thick, then lay evenly over the biscuit base. Once the sauce has almost cooled, pour it over the bananas.
9. Place in the freezer for 5–10 minutes and take out the ice cream to soften slightly. Spread the slightly softened ice cream over the toffee sauce to cover it completely, then return to the freezer until the ice cream is firm.
10. When ready to serve, scatter the cake with the grated chocolate and cut into slices. Serve straightaway.

Rachel Allen Recipes from My Mother is full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Rachels love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family.

Recipe from My Mother is available to purchase from

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