I spotted this recipe in a magazine about 40 years ago. Its tasty ingredients and ease of preparation appealed to me. I recall when my preschool daughter and I were planning her upcoming birthday party, I asked her what kind of cake she wanted. She replied, "I don't want a cake...I want that 'brickle stuff'." -Betty Ferguson, Edmonton, Alberta
- 1/2 cup heavy whipping cream, whipped
- 1/2 cup English toffee bits or almond brickle chips
- 1 large ripe banana, sliced
- In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving. Yield: 2 servings.
Originally published as Banana Toffee Cream in Reminisce January/February 2001, p50
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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