Caramelized Banana Splits with Hot Chocolate Sauce

american milk/cream chocolate dessert sauté kid-friendly frozen dessert banana walnut gourmet vegetarian pescatarian wheat/gluten-free peanut free soy free kosher small plates

Lillian Chou

Makes 4 servings

Source

Ingredients

3 tablespoons unsalted butter

3 firm-ripe bananas, sliced diagonally 1/2 inch thick

1/2 cup packed light brown sugar

1 cup heavy cream

4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

1 pint cinnamon or vanilla ice cream

1/2 cup chopped walnuts, toasted and cooled

Method

Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.

Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.

Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)