• Bananas 4
  • 9-10 cookies
  • (of your choice)
  • Caramel topping:
  • Butter.2 Tbsp
  • Brown sugar ½ C
  • Milk .¼ C
  • Vanilla essence½ Tsp
  • Carob chips.¼ C
  • Nuts.¼ C
  • Strawberry topping:
  • Strawberries 2 C
  • Sugar½ C
  • Vanilla essence½ Tsp
  • Lemon juice1 Tbsp
  • Cream icing:
  • Chilled whipping cream.1 C
  • Confectioners sugar.2 Tbsp
  • Vanilla essence½ Tsp


For the caramel topping; melt the butter, and combine all the other ingredients except nuts, and cook over moderate heat for 2 minutes or until the ingredients are combined well and the carob chips are melted. Remove from heat. Stir in the nuts.

For the strawberry topping; combine strawberry and sugar on moderate heat.

Cook till strawberries become pulpy. Add vanilla essence and lemon juice. Take off from heat. Cool it.

Peel the bananas and slice them half longways. Lay on a 9-inch square serving dish.

Pour in succession; three fourths of the caramel topping over the bananas, and then lay the cookies, and cover with the strawberry

For the cream icing; beat the cream until soft peaks are formed, then add the sugar and vanilla essence. Beat well.

Serve with small scoops of cream icing and the reserved caramel topping.

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