Chef #223316's Note:
My Private Note
Units: US | Metric
- 1Cut bananas in half crosswise, then cut each piece in half lengthwise. Set aside.
- 2In a medium skillet, melt the butter over low heat. Stir in the corn syrup and the sugar.
- 3Increase the heat to medium high and cook, stirring occasionally and washing down the sides of the pan with a wet pastry brush, until the mixture turns golden, about 2 minutes. Don't let it darken. It's ok if the butter separates.
- 4Immediately remove the skillet from the heat and arrange the bananas in the pan, cut sides up.
- 5Return the skillet to medium high heat and cook until the undersides of the bananas begin to brown, 1 to 3 minutes. Check them by lifting with a for. They won't all begin to color at the same time, so keep an eye out for hot spots in the skillet.
- 6Once a slice begins to brown, use the fork to flip it. Cook on the second side for a few seconds. To prevent them from turning mushy, it's better to slightly undercook the bananas.
- 7Use a fork to transfer 2 banana slices, rounded sides up, to each of 6 dessert plates or shallow bowls.
- 8When the last slice is done, stir the heavy cream into the skillet.
- 9Let it boil, stirring with the fork or a whisk to scrape up all the pan drippings, until the cream is golden, about 1 minute.
- 10Immediately strain the caramel into a small bowl.
- 11Scoop the ice cream between the warm bananas and drizzle the caramel sauce over the ice cream (about 1 generous tablespoon per serving).
- 12Add a dollop of whipped cream, and sprinkle with nutmeg.
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Nutritional Facts for Caramelized Banana Split-Second Sundae
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 302.6
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 8.7 g
- Cholesterol 49.2 mg
- Sodium 73.2 mg
- Total Carbohydrate 44.5 g
- Dietary Fiber 1.8 g
- Sugars 34.9 g
- Protein 2.6 g