We've given the banana split a glow up! Same idea: banana, ice cream, toppings, but this version starts with bananas caramelised in butter and sugar until they're sticky and golden. Scoops of vanilla ice cream, a generous spoonful of Amarillo Peach Preserve, toasted flaked almonds, grated dark chocolate and a cocktail cherry on top. Nostalgic and indulgent in equal measure, and on the table in about 10 minutes!
The peach preserve
Our Amarillo Peach Preserve is made from a single variety of peach at peak ripeness: fragrant, sweet and deeply fruity. Spooned generously over warm caramelised bananas and cold vanilla ice cream, it melts slightly and pulls everything together beautifully.
On the caramel
Don't rush it. Let the sugar melt and darken to a deep straw colour before adding the butter: that's where the flavour comes from! And be gentle when you lift the bananas from the pan once they've caramelised. They'll be soft and fragile. A fish slice and a steady hand is all you need.
Want to make it even more fun?
Birthday cake sprinkles are a must in my opinion! Colourful, fun, and will have you feeling like a big kid.
Full recipe below.
Bouji Banana & Peach Split
Helen Upshall
2
10 minutes
Bananas caramelised in butter and sugar until sticky and golden, topped with vanilla ice cream, a generous spoonful of Amarillo Peach Preserve, toasted flaked almonds, grated dark chocolate and a cocktail cherry. Warm, cold, fruity and indulgent all at once. A classic banana split, but make it boujee. Ready in 10 minutes. Serves 2.
Ingredients
- 50g caster sugar
- 25g salted butter
- 2 medium-ripe bananas
- 4 balls vanilla ice cream
- 50g Amarillo Peach Preserve
- 4 cocktail cherries
- 20g flaked almonds, toasted
- 50g dark chocolate, grated
- Whipped cream, optional
Directions
First, caramelise the bananas. Add the sugar to a heavy-bottomed, small frying pan over a medium heat. Allow to melt and darken in colour for approximately 3 minutes - you are trying to achieve a dark straw colour.
Remove the melted sugar from the heat and stir in the butter until both combined. Return the pan to a low heat and stir to form a sticky caramel.
Slice the bananas lengthways and carefully lie them in the caramel cut side down.
Gently cook for 2 - 3 minutes until the bananas have caramelised and start to soften. Remove the bananas from the pan using a fish slice - be gentle as the bananas have a tendency to break now that they are warm.
Serve the bananas onto individual plates or a sharing platter. Spoon on the scoops of ice cream before generously spooning over the peach preserve.
Add the cherries and sprinkle over the toasted almonds followed by the dark chocolate. If desired, finish the dish with a little cream.
