Brown butter and caramel banana splits recipe
Hot chocolate sauce, buttery bananas, crunchy hazelnuts and smooth ice cream make this the ultimate banana split. What's more, this indulgent pud comes together in just 10 minutes - perfect for when you're craving a quick sweet treat.
See method- Serves 2
- 5 mins to prepare and 5 mins to cook
- 511 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 20g salted butter
- 2 large bananas, peeled and halved lengthways
- 2 scoops of caramel and vanilla ice cream
- 2 tbsp Tesco Finest Belgian chocolate sauce
- 40g glacé Morello cherries, halved
- handful chopped, toasted hazelnuts
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Shop ingredientsEach serving contains
- Energy
- 2145kJ 511.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 0.3g
- Sugars
- 57g
of the Reference intake
Carbohydrate 72.1gProtein 5.4gFibre 3.7g
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- Melt thebutterin a large frying pan over a medium heat until foaming. Add the bananas and cook gently for 2–3 mins each side until lightly golden. Turn carefully with a palette knife to avoid breaking. Divide the banana halves between 2 plates or bowls.
- Place the scoops of ice cream between or alongside the bananas, drizzle with the chocolate sauce and scatter over the cherries and toasted hazelnuts. Serve immediately.
- Tip: Cut the bananas before peeling them to avoid squashing the flesh.
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