A squeeze of Colac Banana Topping Sauce turns a plain scoop into the start of a banana split, and it is just as handy on pancakes, waffles and cheesecake.

Colac make it in Belgium; the 1kg squeeze bottle comes with an anti-drip cap, and it pours cleanly straight onto the dish.

What Goes Into Colac Banana Sauce? 

Banana puree accounts for 18% of the sauce, with glucose-fructose syrup, sugar and water. Corn starch and pectin thicken it, citric acid keeps it bright, and a flavouring backs up the fruit. The yellow is helped along by carotenes (E160a), an added colour. Vegans and vegetarians can both have it, and none of the 14 major allergens is declared.

How to Use Banana Sauce 

Zigzag it over split bananas, vanilla ice cream and whipped cream for the classic banana split. Drizzle it across a stack of pancakes or a waffle, swirl it into a baked cheesecake, or run it round the inside of a glass before filling with a milkshake or a hot chocolate. Sealed, a bottle lasts 24 months out of the light and damp, below 25°C. For speed at a busy counter, it fits our pump dispenser for the Colac range.

Pairings and Ideas 

Banana is happy alongside vanilla, hazelnut, chocolate, caramel, mango, lime and raspberry.

• Banana split with chocolate and hazelnut
• Banana and caramel pancakes
• Banana milkshake with a chocolate swirl
• Hazelnut gelato with a banana ripple