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Banana split with chocolate sauce in a glass dish
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Flambeed Banana Split (Banana Split Flambada)

Prep Time 26 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • For the Bananas Flambee
  • 3 tablespoons unsalted butter
  • ¼ tablespoons packed light brown sugar
  • teaspoon ground cinnamon
  • 1 vanilla bean split lengthwise
  • ½ cup freshly squeezed orange juice strained
  • 1 pinch Kosher salt
  • 3 almost-ripe bananas peeled, halved lengthwise and crosswise
  • ¼ cup cognac brandy, or dark rum
  • For the Ice Cream
  • 9 scoops of coffee ice cream homemade or store-bought (3 per bowl)**
  • ** For this recipe the coffee ice cream can be replaced with other ice cream flavors (e.g. vanilla, dulce de leche, chocolate, caramel, or caramel machiatto).
  • For the Dulce de Leche Sauce Adapted from 'The Brazilian Kitchen' cookbook, page 149
  • ½ cup milk
  • ¼ cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • ½ cup store-bought dulce de leche at room temperature
  • For the Chocolate Sauce
  • ** Drizzles of a store-bought chocolate syrup or homemade chocolate ganache, recipe follows
  • 3-4 tablespoons heavy cream
  • 2 ounces good semi-sweet chocolate chips
  • For the Garnishes
  • Whipped cream for serving
  • Any Chocolate Top Decoration e.g. shaved chocolate or Caramel Belgian Chocolate Thins.

Instructions

  • In a large skillet over medium heat, melt the butter. Stir in the sugar, and continue stirring until it dissolves. Add the cinnamon and the vanilla bean. Cook, stirring constantly, until the sugar caramelizes (1-2 minutes). Remove from heat and stir in the orange juice and a pinch of salt.
  • Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide the halves into 3 bowls.
  • Add the brandy to the pan and return to medium heat (NB: in order avoid a fire, please add the cognac/brandy/rum away from the stove flame and then return the pan to the stove). Warm for a few seconds without stirring, then carefully tilt the pan or use a lit match near the sauce so that the brandy ignites. Let cook until the flame disappears. Spoon the sauce over the bananas. Top with the ice cream; then, with the dulce de leche sauce, and a drizzle of the chocolate sauce or syrup. Garnish with whipped cream and the chocolate top decoration. Serve immediately. Enjoy!
  • For the dulce de leche auce: In a heavy-bottomed saucepan, combine the first 3 ingredients and bring to a boil over high heat. Let boil for 60 seconds and remove the pan from the heat. Then, add the dulce de leche and whisk until smooth.
  • Return the pan to the stove. Over high heat, whisk the sauce constantly until it reaches a full boil. Reduce the heat to medium and cook for about additional 3 to 5 minutes, whisking constantly until the sauce thickens and becomes creamy.
  • Let cool down for about 10 minutes and spoon over the ice cream (1 tablespoon per scoop).
  • For the chocolate sauce: Cook the heavy cream and the chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let cool down a bit and drizzle over the ice cream already topped with the dulce de leche sauce.

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