* Serves 4

What do I need?

For the toffee sauce:

• 140g golden syrup
• 40g unsalted butter
• 4 tbsp soft brown sugar
• 7 tbsp double cream

For the pudding:

• 8 scoops vanilla ice cream
• 3 medium bananas, sliced
• 40g toasted flaked almonds (optional)

How do I make it?

1. To make the toffee sauce put the golden syrup, butter and sugar into a medium-sized saucepan and bring to the boil, stirring occasionally.
2. Let the sauce bubble for 5 minutes, then remove from the heat. Leave to cool slightly for a couple of minutes, then stir in the cream. Set aside for 10 minutes.
3. Put two scoops of ice cream into each bowl and top with the sliced bananas.
4. Pour over the toffee sauce (you will probably have some left over, but it keeps well in the fridge and becomes firmer and slightly fudge-like when cool - pour or spoon it over sponge puddings, meringues and yoghurt).
5. Sprinkle the almonds over the top of your bannoffi pudding, if desired, and serve straightaway.
   

Why is it good for us?

• Bananas are a good source of potassium, important for cell function, nerves and muscles.
• Milk and bananas contains the calm-inducing vitamin B.
• Almonds provide B vitamins, important for energy production in the body. Children lacking in B vitamins may feel tired and have trouble maintaining concentration.

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