• 4servings

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Nutrition Info . . .

VitaminsB2, B6, D
MineralsCalcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Bananas (skinned and sliced once length ways)

  2. 100g caster sugar

  3. 1 Vanilla pod

  4. 50g Kerrygold Butter (Softer)

  5. 4 Vanilla Sponge slices

  6. 4 tbsp Greek yoghurt

Instructions Jump to Ingredients ↑

  1. In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.

  2. Remove from the heat and stir in the Kerrygold butter, vanilla seeds and 2 tbsp of cold water, to stop it cooking any further.

  3. Add the bananas cut side down and return to the heat; cook for 1-2 minutes and then turn over, the bananas should have taken on the caramel colour.

  4. Place the slices of vanilla sponge in the middle of the plates, pile 2 halves of bananas on top of the sponge and pour over the caramel sauce so it soaks into the sponge and add a scoop the Greek yoghurt Quick Tip: To melt the butter faster use Kerrygold Softer Butter which is soft straight from the fridge and without the addition of vegetable oil.


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