Page 12 - Gears and Ears July 2013

Recipe of the Month

Best Ever Banana Split

A Great Summer Treat

CONTRIBUTED BY SHIHO YOSHIKAWA

• TOTAL TIME: 30 MIN

• SERVINGS: 8

• FAST

INGREDIENTS
1. 3 tablespoons sugar 8. 3/4 cup bittersweet chocolate chips

2. 1 cup sliced almonds 9. 1 tablespoon unsalted butter

3. Salt 10. 1/2 teaspoon pure vanilla extract
4. 1/4 cup unsweetened cocoa powder 11. 2 pints each of vanilla and chocolate ice cream

5. 1/4 cup light brown sugar 12. 8 small bananas, split

6. 1 tablespoon light corn syrup 13. Whipped cream, for serving
7. 1 cup heavy cream

What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the
insanely fudgy chocolate sauce coupled with the light, crunchy almond topping.

1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1
tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds
and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just
beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until
golden. Let cool completely.

2. Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa
powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a
boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until
melted. Stir in the vanilla.

3. Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with
hot fudge sauce, whipped cream and candied almonds and serve right away.
MAKE AHEAD: The fudge sauce and candied almonds can be made 1 week ahead. Rewarm the sauce before serving.