Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling
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How we made it healthier
1) Using bought pastry, we made a shortcrust pastry case rather than a biscuit crumb, to reduce saturated fat and sugar. 2) Reduced sugar, fat and saturated fat by using less sugar and butter in the toffee layer, and replacing it with half-fat crème fraîche. Also sliced the banana thinly so we needed less. 3) Instead of a double cream topping, we used a mix of 2% Greek yogurt, half-fat crème fraîche and whipping cream, to reduce fat and saturated fat even further.