Bora Bora Banana Split With Chocolate Rum Fudge Sauce
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
65
Sweetness
34
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
White Sugar110 g
Unsalted Butter1 cup
Heavy Cream1 tbsp
Vanilla Extract1 cup
Vegetable Oil1 cup
Sugar1 can
Coco (lopez)1 can
Unsweetened Coconut Milk1 can
Water2 tbsps
Lime JuiceDirections:
1
Heat the vegetable oil in a large saute pan until approximately 350 degrees
2
Fry the plantain slices until golden brown and crisp
3
Remove from the oil and dust with sugar and cinnamon
4
Drain on paper towels, and reserve for garnish; Bring all ingredients to a gentle boil, cool and reserve until needed
5
To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter
6
Peel the pineapple and cut into 1-inch rings
7
Remove the core
8
Add the pineapple to pan and cook until both are golden brown
9
Add the sugar and the rum
10
Flambe and stand aside
11
Place on the plate, bananas first, face up
12
Top with the pineapple ring
13
Pour any pan juices over the fruit
14
Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate
15
Garnish with whipped cream and plantain chips
16
For the plantain crisps, fry the plantain slices in shallow vegetable oil until crisp, about 1 minute
17
Transfer the plantain chips to a plate lined with paper towels and immediately sprinkle with sugar and ground cinnamon
18
Mix all ingredients together in bowl
19
Transfer to freezer friendly container and freeze until set
20
Serve with the banana split or enjoy alone