Name: Caramelised Banana Split & Spiced Rum Fudge
Prep time: 30 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 x 400ml Tins of Coconut Milk; 160ml Tin of Coconut Cream; 200ml Coconut Water; 190g Demerara Sugar; 4 Ripe Bananas; 50g Caster Sugar; Pinch of Salt; 70g Golden Syrup; 1 ½ Tsp Cinnamon; 40ml Spiced Rum; 200g 70% Dark Chocolate; 40g Caster Sugar; 2 Tbsp Cocoa Powder; 40g Toasted Coconut Flakes; Whipped/Squirty Cream; Sprinkles; Maraschino or Glacé Cherries

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A kitsch and decadent banana split that's as delicious as it is nostalgic. Grilling your bananas is the move to make.

Caramelised Banana Split & Spiced Rum Fudge

To make the ice cream: add the demerara sugar, ½ tsp of salt and coconut cream into a saucepan. Cook until the sugar has dissolved. Transfer to a bowl and whisk in the rest of the ingredients until fully incorporated. Chill the mixture and churn according to ice cream maker instructions.

For the rum fudge sauce: chop the chocolate into small chunks. Add the golden syrup, cinnamon, caster sugar, cocoa powder and 250ml of water into a saucepan. Place over medium-high heat and whisk until the sugar has dissolved. Bring the mixture to a boil, then turn the heat down to medium and simmer until reduced by half. Then, stir through the spiced rum, ½ tsp of salt and chocolate chunks, until melted. Continue cooking until thickened and glossy, 3-5 mins (do not bring the mixture to a boil, if its too hot, turn the heat down lower). Reheat the fudge sauce before serving, if needed.

For the grilled bananas: if you don’t have a blowtorch, preheat the grill to high. Add the sugar onto a plate. Peel and halve the bananas lengthwise. Dip the cut side of the bananas into the sugar and place onto a baking tray. Blowtorch or grill the sugar until caramelised.

For each portion, use two caramelised bananas, two or three scoops of ice cream and top with warm rum fudge sauce, toasted coconut flakes, sprinkles and a maraschino cherry.

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Chloe René

Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

American

Veggie

Caramelised
Banana Split
&amp; Spiced Rum Fudge

Caramelised Banana Split Spiced Rum Fudge

Pudding

To make the ice cream: add the demerara sugar, ½ tsp of salt and coconut cream into a saucepan. Cook until the sugar has dissolved. Transfer to a bowl and whisk in the rest of the ingredients until fully incorporated. Chill the mixture and churn according to ice cream maker instructions.

For the rum fudge sauce: chop the chocolate into small chunks. Add the golden syrup, cinnamon, caster sugar, cocoa powder and 250ml of water into a saucepan. Place over medium-high heat and whisk until the sugar has dissolved. Bring the mixture to a boil, then turn the heat down to medium and simmer until reduced by half. Then, stir through the spiced rum, ½ tsp of salt and chocolate chunks, until melted. Continue cooking until thickened and glossy, 3-5 mins (do not bring the mixture to a boil, if its too hot, turn the heat down lower). Reheat the fudge sauce before serving, if needed.

For the grilled bananas: if you don’t have a blowtorch, preheat the grill to high. Add the sugar onto a plate. Peel and halve the bananas lengthwise. Dip the cut side of the bananas into the sugar and place onto a baking tray. Blowtorch or grill the sugar until caramelised.

For each portion, use two caramelised bananas, two or three scoops of ice cream and top with warm rum fudge sauce, toasted coconut flakes, sprinkles and a maraschino cherry.

Fakeaway

Coconut Milk

Millilitre

Coconut Cream

Coconut Water

Demerara Sugar

Gram

Banana

Caster Sugar

Salt

Golden Syrup

Cinnamon

Teaspoon

Spiced Rum

70% Dark Chocolate

Cocoa Powder

Tablespoon

Coconut Flake

Whipped Cream

Sprinkles

Glacé Cherries

Desserts

Homepage

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