This is a slightly Caribbean take on the classic banana split - with the flavours of caramelised banana, dark rum and lime.
3 people made this
1 tablespoon unsalted butter
2 bananas, cut in half crossways then lengthways
60ml dark rum
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons lime juice
1 litre vanilla ice cream, softened
4 tablespoons chocolate sauce
125ml whipped cream, whipped
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Method Prep:20min › Cook:5min › Ready in:25min
Melt butter in a large nonstick frying pan over medium-high heat. Cook bananas in butter until they are browned and begin to soften, about 1 minute. Remove pan from heat; stir in rum, nutmeg and cinnamon. Use a long match or lighter to carefully ignite the liquid in the pan. Allow to burn for 15 to 30 seconds; if necessary, extinguish by placing lid on pan.
Continue to cook until sauce has reduced by half, 2 to 3 minutes. Stir in lime juice; cook for 1 additional minute.
Divide ice cream between 4 serving bowls. Top each with the warm bananas and rum sauce mixture. Drizzle each banana split with chocolate sauce, and top with whipped cream.