Dessert

Banana split with Christmas flavours

Name: Banana split with Christmas flavours
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 6 small bananas, peeled, halved lengthways; 12 small scoops vanilla ice cream; 200g dark (70%) chocolate, finely chopped; 150g milk chocolate, finely chopped; 2 cups (500ml) thickened cream; 300g caster sugar; 100g salted butter, chopped; 150ml thickened cream; 20g almond meal; 40g coconut flour; 30g muscovado sugar; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/2 tsp mixed spice; 50g unsalted butter; 1 tbs hazelnuts finely chopped; 1 tbs pine nuts, finely chopped; 1 tbs walnuts, finely chopped; 1/3 cup (80ml) dark spiced rum; 2 tbs muscovado sugar; 200g fresh or frozen cherries, pitted

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by Shannon Bennett

Chef

Dec 09, 2018

“This decadent banana split can be easily prepared the day before, even the caramel sauce” - Shannon Bennett.

6 small bananas, peeled, halved lengthways
12 small scoops vanilla ice cream

Chocolate mousse

200g dark (70%) chocolate, finely chopped
150g milk chocolate, finely chopped
2 cups (500ml) thickened cream

Caramel sauce

300g caster sugar
100g salted butter, chopped
150ml thickened cream

Spiced crumble

20g almond meal
40g coconut flour
30g muscovado sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp mixed spice
50g unsalted butter
1 tbs hazelnuts finely chopped
1 tbs pine nuts, finely chopped
1 tbs walnuts, finely chopped

Drunken cherries

1/3 cup (80ml) dark spiced rum
2 tbs muscovado sugar
200g fresh or frozen cherries, pitted

Method

1.

For the mousse, place dark and milk chocolate in a large heatproof bowl. Place cream in a small saucepan over mediumhigh heat and bring to just below the boil. Pour cream over chocolates and stand, without stirring, for 5 minutes, then whisk to combine. Cover and chill for 1 hour 30 minutes or until completely cooled.
2.

For the caramel sauce, place the sugar and 1/4 cup (60ml) water in a saucepan over medium-high heat and cook, stirring constantly, until sugar is dissolved. Bring to the boil and cook, without stirring, until dark golden. Stir through the butter, 1 piece at a time, then carefully add cream. Bring to the boil and cook, stirring occasionally, for 4 minutes or until thickened slightly. Remove from heat and set aside to cool completely.
3.

Preheat the oven to 140°C. Grease a baking tray and line with baking paper.
4.

For the spiced crumble, place the almond meal, coconut flour, sugar, spices and butter in a bowl. Using your fingers, rub the butter into the flour mixture until mixture resembles breadcrumbs. Stir through the nuts and 1/2 tsp salt flakes, and spread across the prepared tray. Roast for 30 minutes or until golden, then set aside.
5.

For the drunken cherries, place rum and sugar in a saucepan over high heat, stirring until sugar dissolves. When hot, carefully place a lit match close to the rum to ignite. Cook until flames subside. Add cherries and cook, stirring occasionally, for 1-2 minutes or until warmed through, then set aside.
6.

In a stand mixer fitted with the whisk attachment, whisk chocolate mousse to a spoonable consistency.
7.

To assemble, divide mousse among serving plates and top with bananas and ice cream. Scatter with drunken cherries, a little of the cherry cooking liquid and the spiced crumble. Drizzle with warmed caramel sauce and serve immediately.