Banana Splits and Easy Chocolate Sauce
- For the chocolate sauce
- 75g plain chocolate (70% cocoa) broken into squares
- 25ml whipping cream
- 25g unsalted butter, cubed
- 25g Lyle’s Golden Syrup®
- For the banana splits
- 2 small bananas, peeled and sliced lengthways
- 25g Tate & Lyle® Fairtrade Golden Caster Sugar
- 4 small brioche finger rolls
- 1 rounded tbsp flaked almonds
- Tate & Lyle® Fairtrade Icing Sugar, to dust
- 4 scoops vanilla ice cream, to serve
- Lyle's Golden Syrup®, to drizzle
Set a heatproof bowl over a saucepan of simmering water making sure the bowl doesn't touch the water or the sauce will burn. Add the chocolate, cream, butter and Lyle’s Golden Syrup® and stir with a wooden spoon for 1-2 minutes until melted and all the ingredients are combined.
Turn off the heat as the water beneath the bowl will keep the sauce warm.
Preheat the grill.
Place the bananas on a baking tray cut side uppermost, sprinkle over the Tate & Lyle® Golden Caster Sugar and grill until golden and caramelised for 3-4 minutes.
Warm the brioche rolls through on the shelf below whilst the bananas are cooking.
Place the almonds in a small non-stick frying pan over a moderate heat and quickly toast for 1-2 minutes until lightly golden, stirring occasionally. Lightly dust with icing sugar.
Just like a hot dog, cut the brioche rolls through the tops being careful not to cut all the way through.
To serve, open up the brioche rolls slightly, place a banana half in each, scatter with the almonds, drizzle over some of the warm chocolate sauce, dust lightly with Tate & Lyle® Icing Sugar and drizzle over some Lyle’s Golden Syrup®.
Arrange on plates and serve with the rest of the chocolate sauce and the vanilla ice cream.