Recipe from the new cookbook, Gordon Ramsay Quick & Delicious
1⁄3 cup pecans or macadamia nuts, or a mixture of both
1 tablespoon sugar
2 ripe bananas, peeled and halved lengthwise
4 scoops of vanilla ice cream, to serve
For the sauce
1⁄3 cup dark brown sugar
11/2 tablespoons butter
1⁄3 cup heavy cream
1/4 cup dark chocolate chips
1/2 teaspoon sea salt
My kids love an old-school banana split, which has to be one of the quickest ever desserts to put together. This salted caramel version is not tricky or too time-consuming, but it takes this kids’ favorite to a new level. Caramelizing the bananas brings out all the sophisticated flavors of vanilla, honey, and rum in the fruit, while the salted caramel in the chocolate sauce keeps the whole dish from being too sweet.
- 1. Preheat the oven to 400°F.
2. Start by making the sauce: put the brown sugar, butter, cream, and salt into a small saucepan and place over medium heat. Stir well and bring to a gentle simmer, then cook for 1 minute. Leave to cool for 1 minute.
3. Place 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.
4. Put the nuts on a baking sheet and place in the oven for 5 minutes, or until lightly toasted. Allow to cool before roughly chopping them.
5. Sprinkle the superfine sugar over the cut sides of the bananas, then run a blowtorch over each one to caramelize it well. Alternatively, place the bananas, sugar side up, under a hot broiler for 5 minutes, or until caramelized.
6. Place 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.