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Banana split with rum and chocolate

Banana split with rum and chocolate

Name: Banana split with rum and chocolate
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 150g dark chocolate (at least 64 per cent); 250ml double cream; 2 tsp demerara sugar; 25ml golden rum; Pinch of freshly ground coffee; For the bananas; 6 ripe bananas; 150ml golden rum; 3 tsp icing sugar; 3-4 tbsp dark muscovado sugar

Easy
September 2010

Easy
September 2010

Serves 8
Takes 40 minutes to make, 15 minutes to cook, plus marinating

This rum-spiked recipe for a classic banana split is made with creamy chocolate and marinated bananas – a delicious twist on a traditional dessert.

Nutrition: per serving

Calories: 403kcals,
Fat: 22.3g (13.7g saturated)
Protein: 2.3g
Carbohydrates: 36.1g (35.1g sugars)
Salt: Trace

Nutrition: per serving

Calories: 403kcals,
Fat: 22.3g (13.7g saturated)
Protein: 2.3g
Carbohydrates: 36.1g (35.1g sugars)
Salt: Trace

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Ingredients

150g dark chocolate (at least 64 per cent)
250ml double cream
2 tsp demerara sugar
25ml golden rum
Pinch of freshly ground coffee

For the bananas

6 ripe bananas
150ml golden rum
3 tsp icing sugar
3-4 tbsp dark muscovado sugar

150g dark chocolate (at least 64 per cent)
250ml double cream
2 tsp demerara sugar
25ml golden rum
Pinch of freshly ground coffee

For the bananas

6 ripe bananas
150ml golden rum
3 tsp icing sugar
3-4 tbsp dark muscovado sugar

Method

Peel the bananas, place in a bowl, pour over the rum and sprinkle over the icing sugar. Cover with cling film and marinate for a couple of hours or overnight at room temperature, turning halfway through.
In a bowl, stir the chocolate with 170ml warm water over a pan of barely simmering water until melted. Place the bowl into another bowl of ice-cold water and whisk the chocolate and water for 10-15 minutes until cooled and thickened.
Spoon into 8 Martini glasses and keep in a cool place (but not the fridge) to retain the ideal texture.
Whip the cream until it forms soft peaks, then fold in the demerara sugar and rum.
Cut the bananas crossways, then lengthways, into quarters. On the cut sides of each, sprinkle over the muscovado sugar and caramelise with a blow-torch or under a very hot grill.
Top each glass of chocolate mousse with 3 pieces of banana. Serve with a dollop of the cream and sprinkle with the coffee.

Method

Peel the bananas, place in a bowl, pour over the rum and sprinkle over the icing sugar. Cover with cling film and marinate for a couple of hours or overnight at room temperature, turning halfway through.
In a bowl, stir the chocolate with 170ml warm water over a pan of barely simmering water until melted. Place the bowl into another bowl of ice-cold water and whisk the chocolate and water for 10-15 minutes until cooled and thickened.
Spoon into 8 Martini glasses and keep in a cool place (but not the fridge) to retain the ideal texture.
Whip the cream until it forms soft peaks, then fold in the demerara sugar and rum.
Cut the bananas crossways, then lengthways, into quarters. On the cut sides of each, sprinkle over the muscovado sugar and caramelise with a blow-torch or under a very hot grill.
Top each glass of chocolate mousse with 3 pieces of banana. Serve with a dollop of the cream and sprinkle with the coffee.

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