Fried Banana Split
The good ol’ banana split can’t possibly be upgraded, right? Wrong. We frittered the fruit, Southeast Asian-style, and made it the base of the most excessive sundae this side of the local ice cream parlour. Topped with whipped cream, homemade caramel sauce, diced pineapple, coconut flakes and a cherry, this treat is a dishful of […]
Ingredients
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) corn syrup
- 3/4 cup (160 g) sugar
- 1/2 cup (125 ml) 35% whipping cream, warm
- 1/4 cup (55 g) butter
- 1/2 cup (75 g) unbleached all-purpose flour
- 3 eggs
- 2 cups (120 g) panko bread crumbs
- 2 tbsp icing sugar
- 2 bananas, ripe but firm, halved lengthwise
- Vegetable oil, for frying
- 1 cup (250 ml) 35% whipping cream
- 1/4 cup (35 g) icing sugar
- 4 cups (1 litre) vanilla ice cream
- 3/4 cup (110 g) finely diced pineapple
- 1/5 cup (20 g) toasted coconut flakes
- 4 maraschino cherries
Instructions
- In a saucepan, bring the water, corn syrup and sugar to a boil. Cook, without stirring, until amber in colour.
- Gradually add the warm cream and butter. Watch out for splattering. Return to a boil and stir until the sauce is smooth. Remove from the heat and let cool.
The good ol’ banana split can’t possibly be upgraded, right? Wrong. We frittered the fruit, Southeast Asian-style, and made it the base of the most excessive sundae this side of the local ice cream parlour. Topped with whipped cream, homemade caramel sauce, diced pineapple, coconut flakes and a cherry, this treat is a dishful of summertime.