Banana splits Recipe
- 50g/1¾oz shelled hazelnuts, toasted, skins rubbed off
- 25g/1oz caster sugar
- 1 tbsp butter
- 100g/3½oz dark chocolate, broken into pieces
- 50ml/2fl oz whipping cream
- 1 tbsp golden syrup
- small knob of butter
- 1 tbsp rum
- 50g/1¾oz butter
- 4 large bananas, split lengthways and halved
- 75g/2¾oz light soft brown sugar
- pinch of salt
- ice cream
- whipped cream
- For the candied hazelnuts, line a baking tray with baking paper. Put the hazelnuts, sugar and butter into a small frying pan. Cook over a low heat until the sugar has melted, swirling occasionally but not stirring.
- Turn up the heat slightly and continue to cook and swirl until the caramel has turned a deep golden-brown. Immediately tip the hazelnuts on to the baking tray and separate them out. Leave to harden and break up a little if you want them in smaller pieces.
- For the chocolate sauce. Put the chocolate, cream and golden syrup into a saucepan and melt on a very low heat, whisking to combine. Whisk in the butter and rum, and keep warm while you prepare the bananas.
- For the banana splits, gently melt the butter in a large frying pan. When it starts foaming, add the bananas, then sprinkle over the sugar and a pinch of salt. Turn up the heat to medium-high and cook the bananas, turning every so often, until they are well coated in caramelised, buttery sugar.
- Divide the bananas between four bowls and top with ice cream, whipped cream, the candied hazelnuts and the chocolate rum sauce.
