I concede that a banana split is a banana split, but when was the last time you had banana splits at home? I have never made them at home and I wanted to put it into your heads to eat more banana splits. Because my bananas aren’t quite the yellow I’d like them to be, I’m going to caramelize them in butter and Parrot Bay Rum! Also, all I could find at the store was chocolate flavored sauce (what happened to real chocolate sauce?) so I’m going to make my own chocolate sauce, nothing fancy, just a simple recipe using chocolate chips and half-n-half.
- bananas (1 per person)
- 2 tbsp unsalted butter
- 2 tbsp sugar
- splash of alcohol (rum, brandy)
- vanilla ice cream
- salted peanuts, chopped
- 1/2 cup half-n-half
- 4 oz. semi-sweet chocolate chips
- 1 tsp vanilla extract
- Heat 1 tbsp butter in a skillet on medium heat.
- When the butter melts sprinkle 1 tbsp of sugar in the pan.
- Slice the bananas in half and put them cut-side down in the skillet. Cook for 3 minutes until browned, then flip.
- Add a splash of rum and cook for a few more minutes until the banana looks caramely-brown and bubbly.
- In a small saucepan over low heat, add half-n-half, 1 tbsp butter, and 1 tbsp sugar. Bring to a “boil”.
- Add the chocolate chips and use a whisk to mix it. If it’s too watery add more chocolate chips.
- Stir in the vanilla extract.