Quick Banoffee Sponge

Quick Banoffee Sponge
20 Mins
Prep time
5 Mins
Cooking time
Serves 16

What you need

  • 40g butter
  • 2/3 cup brown sugar
  • 2-3 tablespoons dark rum
  • 1 x 20cm sponge flan
  • 250ml PHILADELPHIA Cream For Desserts, a double cream alternative
  • 2 bananas, sliced
  • 1/3 cup toasted flaked almonds, for decoration

How to make it

  1. COMBINE the butter, brown sugar and ¼ cup PHILLY in a small saucepan, stirring over medium heat until sugar is dissolved.  Turn off heat once sugar is dissolved, and do not continue stirring.
  2. PLACE the sponge base onto a serving plate then brush with the rum. Stand for 10 minutes.
  3. SPREAD ¾ of the PHILLY tub over the sponge base and top with the sliced banana. Drizzle liberally with the caramel sauce and scatter over the almonds. Serve immediately.


  • Only stir butterscotch sauce until sugar is dissolved, otherwise it will crystallise on standing.
  • The flan may be refrigerated but only for a short while, as the bananas will discolour.