I am sure most of you have had a banana split when you are little. Who can forget that creamy ice cream, ripe banana, sweetened whipped cream and chocolate sauce? It was always a delight to get that special treat.
Let me show you my twist on the classic banana split. It is a double crunch banana split. The first crunch is the caramelized sugar on top of the banana. It is like a cream brulee without the custard, but with a banana. It is light and you still get that incredible sugar crust! The second crunch is the chocolate magic shell. The smooth chocolate sauce turns into a hard shell when pour over cold ice cream. Combining both of these things with some creamy vanilla ice cream, this sure is a wonderful dessert to end a meal.
Double Crunch Banana Split
– 2 big scoops vanilla ice cream
– 2 bananas (ripe, but firm)
– 4 – 5 tablespoons raw sugar or regular sugar
Chocolate Magic Shell (Adapted from Jenis Splendid Ice Creams at Home):
– 6 ounce bittersweet chocolate (chopped)
– 2½ tablespoons coconut oil
- For the chocolate shell, combine the chocolate and coconut oil in a medium heatproof bowl, and set the bowl over a pot of simmering water. Stirring frequently until the chocolate is almost all melted. Remove from heat and continue to stir until completely melted and smooth. Let it cool at room temperature.
- Line a baking sheet with several layers of aluminum foil. Place the baking sheet over a couple trivets.
- For the banana brulee, leave the banana peel on and cut them in half lengthwise. Sprinkle about 1 tablespoon sugar over each half of bananas. Be generous. Light the chef’s torch and move the flame over a banana. Make sure only the very tip of the flame touches the banana. Move quickly back and forth until the sugar has melted and turned brown. Continue with the rest of the bananas. Let them cool at room temperature for 3 minutes.
- To assemble, carefully remove the bananas from peels and transfer them to serving plates. Scoop the ice cream over the banana brulee. Top the ice cream with chocolate magic sauce. Serve immediately.
- For storage, the chocolate magic shell can be made ahead up to 3 weeks. Store it in a small airtight microwavable container. When ready to use, heat it up in the microwave. Start with 20 seconds. Check if the chocolate is soft enough to stir. If not, heat for 10 more seconds. Stir and repeat heating until the chocolate is just melted. Be careful not to overheat.
- If you do no have a chef’s torch, you can do it in the oven broiler. Place the cut banana under the broiler and cook for a few minutes until the sugar is caramelized and bubbling. Keep a close eye on the bananas. You definitely do not want them burnt. I have never tried this, so I am not sure the time.
Where to get coconut oil?
I got mine from Trader Joe’s. You can also get them from amazon.com.