Banana-split(ish) sundae

Banana-split(ish) sundae

By
From
Paris Pastry Club
Serves
2
Photographer
Helen Cathcart

My super-decadent treat is to layer some Better-Than-Brownies Cookies in a tall glass with caramelised banana, vanilla ice-cream and an insane chocolate fudge sauce.

The perfect break-up cure!

For the fudge sauce

Ingredients

Quantity Ingredient
200g double cream
50g unsalted butter
125g dark muscovado sugar
1 teaspoon cocoa powder
3/4 teaspoon sea salt
75g milk chocolate
2 bananas, skin-on
4 scoops Vanilla ice-cream with olive oil, shop-bought or homemade
6 Better-than-brownies cookies

Method

  1. Preheat the oven to 180°C.
  2. Start with the fudge sauce: bring the cream, butter, dark muscovado sugar, cocoa powder and salt to the boil in a small pan.
  3. Pour over the chocolate in a large bowl and stir well with a spatula until everything is fully combined. Set aside to cool down slightly at room temperature until ready to use.
  4. While the sauce is cooling, make the black bananas. Just arrange the bananas on a baking tray lined with foil and poke a few holes through the skin using a small knife. Bake in the pre-heated oven for 15 minutes or until black and juices come out from the holes. Allow to cool for a little while, taking care not to burn your fingers when you peel them.
  5. In tall glasses, layer the vanilla ice-cream, baked banana and cookies. Top with a generous amount of milk chocolate fudge sauce.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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