Banana Split
Rated 5.0 stars by 1 users
Servings
4
I always crave something sweet after a savory dinner, and I like to think that serving dessert makes for a well-balanced meal. I absolutely love making desserts, and I believe they don’t need to be fancy or complicated. If they happen to use up a bunch of pantry staples – even better!
Caramelizing bananas brings out the sophisticated flavors of honey, vanilla, and rum in the fruit. This is my twist on the classic Banana Split – a little indulgence with a whole lot of flavor.
Ingredients
Chocolate Sauce:
- 100 ml cream
- 30 g unsalted butter
- 80 g dark muscovado sugar
- 30 g dark chocolate chips
- A pinch of sea salt
Caramelized Bananas:
- 4 ripe bananas, peeled and halved lengthwise
- 4 tbsp caster sugar
To Serve:
- 50 g pecan nuts
- Vanilla ice cream
Directions
Prepare the Pecans:
Preheat the oven to 180°C (fan).
- Spread the pecan nuts on a small sheet pan and toast in the oven for 10 minutes. Once done, remove from the oven and roughly chop.
Make the Chocolate Sauce:
Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan, combine the cream, butter, and muscovado sugar. Bring the mixture to a boil and let it simmer for 1 minute.
- Remove the saucepan from the heat and allow it to settle for a few seconds. Pour the hot cream mixture over the chocolate chips and stir until smooth and fully combined.
- Season the sauce with a pinch of sea salt for added flavor.
Caramelize the Bananas:
Sprinkle the caster sugar evenly over the cut sides of the bananas.
- Using a blowtorch, caramelize the sugar until golden and crisp, ensuring the sugar melts and forms a nice golden crust.
Assemble the Banana Split:
Place a scoop of vanilla ice cream on each plate.
- Add the caramelized banana halves beside the ice cream.
- Drizzle generously with the warm chocolate sauce.
- Finish with a sprinkle of chopped, toasted pecans