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Bananas with coconut butterscotch sauce and macadamia praline
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your banana split with coconut butterscotch sauce and macadamia praline for a decadent twist.
Ingredients:
  • 100g unsalted macadamias, roughly chopped
  • 330g caster sugar
  • 100ml coconut cream
  • 6 ripe bananas
  • 400ml thickened cream, whipped
  • Chocolate sauce, to serve (see below)
  • 200ml pure (thin) cream
  • 50ml milk
  • 200g dark chocolate, chopped
  • 20g good-quality cocoa powder
Instructions:
  • Spread the macadamia nuts on a lined tray. Heat caster sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until the sugar dissolves. Increase heat to medium and cook without stirring for 10 minutes. Use a pastry brush dipped in water to brush down the sides of the pan to prevent crystals. Once the caramel turns golden, pour half over the nuts. Return the pan to low heat and swiftly mix in coconut cream until smooth (be prepared for some seizing). Transfer the mixture to a bowl to cool.
  • Once the toffeed nuts have hardened, break them into smaller pieces by placing them in a plastic bag and either crushing them with a rolling pin or quickly pulsing them in a food processor until chopped.
  • Create decadent chocolate sauce: Heat cream and milk in a saucepan over medium heat until just below boiling. Remove from heat and delicately whisk in chocolate and cocoa until velvety. Allow it to cool to perfection.
  • To plate, halve the bananas lengthwise, fill with cream, and arrange on serving dishes. Top with both sauces and a sprinkle of praline.

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