Entertaining Dessert

Banana split with bread chocolate sauce

Name: Banana split with bread chocolate sauce recipe
Yield: 4
Ingredients: 6 small ripe bananas, peeled, halved lengthwise, skins reserved; 2 x 395g cans Caramel Top’N’Fill; Vanilla ice cream, to serve; 1 slice (30g) stale white sourdough bread, cut into 1cm pieces; 300ml pure (thin) cream; 100ml milk; 200g dark (70%) chocolate, finely chopped; 20g dark (75%) cocoa powder, sifted; 2 slices (60g) stale white sourdough bread, cut into 1 cm pieces, toasted; 50g roasted salted peanuts, roughly chopped; 2 tbs pure icing sugar, sifted

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by Larissa Takchi

Aug 18, 2020

"Using ingredients we would normally throw away is a challenge, but it forces us to be creative. It’s amazing what dishes can be created with overripe bananas, stale bread, vegie scraps, even leftovers." – Larissa Takchi.

6 small ripe bananas, peeled, halved lengthwise, skins reserved
2 x 395g cans Caramel Top’N’Fill
Vanilla ice cream, to serve

Leftover-bread chocolate sauce

1 slice (30g) stale white sourdough bread, cut into 1cm pieces
300ml pure (thin) cream
100ml milk
200g dark (70%) chocolate, finely chopped
20g dark (75%) cocoa powder, sifted

Peanut and bread crumb

2 slices (60g) stale white sourdough bread, cut into 1 cm pieces, toasted
50g roasted salted peanuts, roughly chopped
2 tbs pure icing sugar, sifted

Method

1.

Preheat oven to 180°C. For the chocolate sauce, place the bread in a baking tray and toast, tossing occasionally, for 8-10 minutes until toasted and lightly golden. Place cream, milk and toasted bread into a medium saucepan over medium heat. Bring to a simmer and stir to combine. Remove from the heat and stand for 4-5 minutes to soak and soften the bread.
2.

Meanwhile, to make the banana-skin caramel, place the Top’N’Fill in a small saucepan over medium heat. Heat, stirring continuously, for 6-8 minutes until heated through. Transfer to a blender with the reserved banana skins and blend until smooth (add a touch of hot water if needed to help blend the mixture). Strain through a fine sieve and season with a generous pinch of salt. Refrigerate until needed.
3.

Reheat the bread and cream mixture over medium heat. Place the chocolate and cocoa powder in a bowl, and strain the bread mixture through a sieve over the chocolate and cocoa mixture. Do not stir, allow the chocolate to melt for 5 minutes. Whisk vigorously until smooth. Keep warm. Discard solids.
4.

For the peanut and bread crumb, place the bread on an oven tray and toast for 8-10 minutes until lightly golden and toasted. Cool completely. Place in a food processor and pulse until a coarse breadcrumb. Transfer to a bowl with remaining ingredients and toss to combine. Set aside.