Weekend Recipe: Salted Banoffee Breakfast

By November 8, 2014

Food. Leeds.

[Photo courtesy of Jasmin Vincent]


Every fortnight, TSOTA features one of its top recipes for all you hungry folks out there to try. It might be courtesy of a local chef, foodie or from one of our avid followers or contributors.

If you are a chef, baker or just cook for fun, and would like to contribute a recipe to this feature, do get in touch or tweet us @TSOTArts (#weekendrecipe)

This week’s recipe comes from Jasmin Vincent; History of Art student at Leeds University who bakes in her spare time and creates and sells her artwork.


SALTED BANOFFEE BREAKFAST – the sweet tooth saviour!

“Being a student or just having a busy lifestyle can mean that you often turn to some comfort food to de-stress. We’ve all done it. As a result you develop an unquenchable sweet tooth. Or at least I do. But worry no more – here is an amazing recipe created by an American friend of mine for the ultimate breakfast (or pudding if you really need it) that will set you up for the day and will take minutes to make! It’s sweet and packed with fibre and protein. Surprisingly it’s even healthier than some sweetened cereals!”



  • 1 banana
  • 1 cup of dried oats
  • Dash of milk
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • Sprinkling of sea-salt flakes


  • On a low heat (to not burn the caramel), add the butter and sugar in a pan and stir continuously till bubbling. Once it bubbles turn the heat off and continue stirring till a syrup consistency is reached.
  • In a separate bowl add the dried porridge oats and a dash of milk (to just cover the oats) and microwave for a minute.
  • Slice the banana onto the porridge and pour the caramel on top. Sprinkle some salt flakes on top and serve warm.

Note: Alternatively for a pudding option change the porridge for vanilla ice-cream.

View Jasmin’s recipe card below:

Image 2



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