Roll out the pastry and cut into 4 inch rings. Bake in the oven until the edges are just brown. Mixed the diced bananas with the allspice and layer this between 2 of the pastry rings. On the top layer, add the sliced bananas and drench with icing sugar. Caramelise on top using a blow torch. Mix the whipped cream with the honey and nuts, then spoon on top of the dessert. Garnish with fresh mint and/or creme anglaise. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (924g)|
|Recipe Makes: 1|
|Calories from Fat: 990 (55%)|
|Amt Per Serving||% DV|
|Total Fat 110g||147 %|
|Saturated Fat 50.4g||252 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 27.1g|
|Cholesterol 275.6mg||85 %|
|Sodium 95mg||3 %|
|Potassium 2639.5mg||69 %|
|Total Carbohydrate 214g||63 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 192.7g|
|Protein 19.1g||27 %|
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Calories per serving: 1792
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