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Banoffee Yoghurt with Date Caramel

Banoffee Quark Yoghurt with Date Caramel
  • blend
  • cook
  • mix
  • eat


  • 500g Vanilla yoghurt
  • 1 large banana, peeled, sliced
  • 2 Anzac biscuits, crumbled
  • ¼ teaspoon ground cinnamon
Date caramel:
  • 6 Medjool dates, pitted
  • ¼ cup hot water
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla bean paste
  • Pinch sea salt flakes


To make the date caramel, place the dates, hot water, maple syrup and vanilla  into a small jug. Leave to soak for 5 minutes before blitzing with a stick blender until smooth. Add in a pinch of sea salt to taste.

To serve, place the vanilla yoghurt into serving bowls or jars. Top with layers of the sliced banana and the date caramel. Scatter over a dusting of the ground cinnamon and crumble on the Anzac crumbs.

*For a gluten free alternative to the Anzac biscuits, try using cacao nibs or gluten free granola.