Banana Split with Salted Caramel Chocolate Sauce

My kids love an old-school banana split, which has to be one of the quickest ever puddings to put together. This salted caramel version is not tricky or too timeconsuming, but it takes this nursery favourite to a new level. Caramelising the bananas brings out all the sophisticated flavours of vanilla, honey and rum in the fruit, while the salted caramel in the chocolate sauce keeps the whole dish from being too sweet.


Serves 2

30g pecan or macadamia nuts, or a mixture of both

1 tbsp caster sugar

2 ripe bananas, peeled halved lengthways

4 scoops of vanilla ice cream, to serve

For the sauce

50g dark muscovado sugar

20g butter

85ml double cream

30g dark chocolate chips

½ tsp sea salt


1Preheat the oven to 200°C/180°C fan/Gas 6.

2Start by making the sauce: put the muscovado sugar, butter, cream and salt into a small saucepan and place over a medium heat. Stir well and bring to a gentle simmer, then cook for 1 minute. Leave to cool for 1 minute.

3Place the chocolate chips in a small heatproof bowl and pour the caramel over them. Stir until the chocolate has melted and the sauce is well combined, then leave to cool.

4Put the nuts on a baking tray and place in the oven for 5 minutes, or until lightly toasted. Allow to cool before roughly chopping them.

5Sprinkle the caster sugar over the cut side of the bananas, then run a blowtorch over each one to caramelise it well. Alternatively, place the bananas, sugar side up, under a hot grill for 5 minutes, or until caramelised.

6Place two halves of banana on each serving plate, then put 2 scoops of ice cream in the middle. Drizzle the caramel sauce over the top and sprinkle with the toasted nuts before serving.

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