Kim McCosker’s Baby-Banoffees

Serves 12:


12 gingernut biscuits (ginger snaps)
1 can (400g) Top 'n' Fill / Carnation Caramel
1 cup (250ml) cream, whipped
1 banana, sliced


Preheat the oven to 160°C. Place the biscuits over the cups in a muffin tin and bake for 5 to 6 minutes to soften them.

Remove and while still warm and soft, press gently to mould into the cups.

Divide the caramel evenly among the cups and top with a spoon of whipped cream and a banana slice.

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