Hokey pokey banana split

The caramel can be made in advance; simply thin with a little hot water before serving.
Photo of halved bananas on black plate, topped with ice cream and caramel

Photo: Alicia Taylor

Alicia Taylor


Salted peanut caramel


1.For caramel, stir sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, swirling pan occasionally, until light caramel in colour (4-5 minutes). Add butter and whisk to combine. Add cream (be careful, mixture may spit) and 2 tsp sea salt flakes, whisk to combine. Set aside and cool to room temperature.
2.Heat a large non-stick frying pan over high heat. Brush bananas with coconut oil and scatter with coconut sugar. Cook, in batches, cut-side down until just starting to caramelise (2-3 minutes). Transfer to a plate.
3.Thread marshmallows onto small metal forks. Toast over a flame until just charred (20-30 seconds).
4.To serve, place 2 banana halves on each plate. Top with scoops of ice-cream and toasted marshmallows. Drizzle with caramel and sprinkle with honeycomb and peanuts.

Note: honeycomb is available at select supermarkets. Coconut sugar is available from select supermarkets and health-food shops. prepare ahead


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