Caramelized Banana Split with Espresso Hot Fudge Sauce

This Caramelized Banana Split with Espresso Hot Fudge Sauce is an elegant riff on the classic sundae, and it feeds a crowd. Making a quick caramel to pour over the bananas creates a delicious crunchy coating that shatters as you dig into the sundae. The espresso in the hot fudge highlights the bittersweet notes in the cocoa, making this one grown-up dessert.Slideshow:More Frozen Dessert Recipes

ByFood & Wine
February 2018

Gallery

Credit: Con Poulos

Recipe Summary

total:
40 mins
active:
25 mins
Yield:
8
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Ingredients

ESPRESSO HOT FUDGE:
焦糖香蕉：
SUNDAE:

Directions

  • Make the espresso hot fudge:在一个小碗中，将巧克力，浓奶油，玉米糖浆和即时意式浓缩咖啡混合在一起。用橡胶刮刀搅拌煮，直至光滑，4至5分钟。保持温暖。

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  • Make the caramelized bananas:Place bananas, cut side up, on a wire rack set on a baking sheet lined with parchment paper. Place sugar and 1/2 cup water in a small saucepan. Cook over moderate heat until mixture is amber, bubbles are thick, and a candy thermometer registers 375°F, 16 to 17 minutes. Immediately brush caramel over bananas; let stand until cooled completely and hardened, about 30 seconds.

  • Make the sundaes:Place bananas, caramel side up, in serving dishes. Top evenly with ice cream, hot fudge, strawberries, peanuts, and pineapple. Serve with whipped cream.

Make Ahead

Chocolate sauce can be made 3 days ahead and chilled. Before serving, reheat in a small bowl set over a pot of boiling water, or microwave in 30-second increments.

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