Banana split


  • Serves 4 people

  • 4 ripe lady-finger bananas, thickly sliced lengthways
  • To serve: good-quality store-bought vanilla-bean ice-cream
  • To serve: 200 ml pouring cream, whipped to soft peaks
  • Salted peanut brittle
  • 110 gm (½ cup) caster sugar
  • 80 gm raw peanuts
  • For greasing: vegetable oil
  • Chocolate sauce
  • 150 ml pouring cream
  • 150 gm dark chocolate (70% cocoa solids), finely chopped
01   For salted peanut brittle, scatter sugar over base of a frying pan and shake occasionally over medium heat until sugar caramelises (3-5 minutes), add peanuts, scatter with 1 tsp sea salt, then, using an oiled fork, work quickly to coat nuts in caramel. Spread onto an oiled oven tray, scatter with ¼ tsp sea salt, cool, coarsely chop and set aside.
02   For chocolate sauce, place cream in a saucepan over medium heat and bring just to the boil. Remove from heat, add chocolate, stir to combine until smooth and set aside. Keep warm.
03   Arrange banana in serving dishes, top with ice-cream and cream, drizzle with chocolate sauce, scatter with salted peanut brittle and serve immediately.
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