A childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go!
- 1 tub good–quality vanilla ice-cream, to serve
Salted peanut honey wafers
- 35 g (¼ cup) plain flour
- 55 g (¼ cup) caster sugar
- 85 g (¼ cup) honey, warmed slightly
- 50 g unsalted butter, melted and cooled
- 1 egg white
- 100 g salted roasted peanuts, very coarsely chopped
Chocolate fudge sauce
- 185 g good-quality dark chocolate (54% cocoa), chopped
- 185 ml (¾ cup) pouring cream
- 1 tbsp honey
Caramelised Honeyed Banana
- 6 firm, ripe bananas (about 170 g each)
- 20 g butter, diced
- 2 tbsp honey
- 150 ml thickened cream
- 1 tsp vanilla bean paste
- 1½ tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
To make the honey and peanut wafers, preheat the oven to 150°C (130°C fan-forced). Line a large oven tray with non-stick baking paper. Place the flour and sugar in a medium bowl. Combine the honey, butter and egg white, add to the dry ingredients and use a balloon whisk to stir until just combined and smooth. Pour the mixture onto the lined tray and use the back of a spoon to spread the mixture evenly into a thin 25 cm x 30 cm rectangle. Sprinkle evenly with the peanuts. Bake in the centre of the preheated oven for 25 minutes minutes, turning the tray around after 15 minutes to help bake evenly, or until dark golden and the centre is cooked through. Remove from the oven and cool on the tray (this will take about 30 minutes). Break into large pieces and set aside.
To make the Chantilly cream, combine the cream, icing sugar and vanilla in a medium bowl and use a balloon whisk or an electric mixer with a whisk attachment to whisk the cream until soft peaks form. Transfer to a serving bowl, cover place in the fridge until ready to serve.
To make the chocolate fudge sauce, combine the chocolate, cream and vanilla in a small saucepan and heat over a medium-low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Transfer to a heatproof jug, cover and keep warm.
To make the caramelised honeyed bananas, peel the bananas and cut each in half lengthways. Melt half the butter in a large non-stick frying pan over medium-high heat. Drizzle in half the honey and then add half the banana slices in a single layer. Cook for 2-4 minutes each side or until the bananas are golden and caramelised. Transfer to a serving bowl, wipe out the pan with paper towel and repeat with the remaining butter, honey and banana.
To serve, place the caramelised banana, wafers, fudge sauce, cream and ice-cream in the centre of the table for guests to assemble their own dessert.
• The wafers will keep in an airtight container at room temperature for up to 1 week.
• The chocolate fudge sauce will keep in an airtight jar or container in the fridge for up to 5 days. Reheat in a small saucepan or microwave until smooth and warmed through.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
This recipe is part of our Bakeproof: DIY dessert bar column.
View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.