Living in Sri Lanka, one thing I always have in my fruit bowl are bananas. But unfortunately because they turn black and spotty so quickly they usually end up in my rubbish bin, since my children will run a mile rather than eat a banana with a bruised skin.
I usually try to be very creative and have run the gament with banana bread, impromptu fruit salad and even sliced bananas with my pancakes. So therefore here’s another ‘banana’ recipe to rescue those unwanted over ripened bananas which still certainly delicious have faded in appearance.
This recipe will also leave you refreshing cool on a hot tropical night. Make it for dinner tonight and give your family a mid-week surprise!
Ingredients.jpg)
6 large bananas peeled and sliced lenthways
30g butter chopped
2 tablespoons of brown sugar
Tub of vanilla ice-cream
¼ cup of roasted salted peanuts roughly chopped
Dark chocolate slab broken into piece
Dash of vanilla essence
Whipping cream
Method
Preheat oven to 220°C. Place bananas, cut side-up, in a 3cm-deep, 19cm x 30cm (base) baking tray.
Place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until melted and smooth.
Pour over bananas. Bake for 12 to 15 minutes or until golden. Set aside to cool for 5 minutes.
While the baked bananas are cooling, make the sauce. Place chocolate and cream in a saucepan over medium-low heat, add a dash of vanilla essence. Cook, stirring with a metal spoon, for 3 to 4 minutes or until melted and smooth.
Top banana mixture with scoops of ice-cream. Drizzle with chocolate sauce. Sprinkle with peanuts. Serve immediately.
T
he warmth of the baked bananas together with the cold ice-cream, topped with the sweet chocolate sauce and crunchy nuts are a culinary masterpiece. Enjoy!
By Mayuri Jayasinghe
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