Chocolate-hazelnut Banana-split Crumble

Chocolate-hazelnut Banana-split Crumble
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4

8 Ingredients

Number of servings
4
Butterscotch sauce
  • 60grams unsalted butter
  • 1/2 cup brown sugar
  • 2tablespoons thickened cream
  • 125grams choc ripple biscuits
  • 1/4 cup blanched hazelnuts
  • 40grams unsalted butter, melted
  • 4 small bananas, halved lengthways, skin on
  • 4 scoops vanilla ice-cream

Nutrition per serving

3380 Kilojoules or 802 Calories
39% of daily energy intake*
Protein
9.6grams
Fat
42.0grams
Carbs
97.5grams
Sugars
83.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Take your banana split to the next level with this scrumptious recipe. Caramelised banana halves are drizzled with butterscotch sauce and a chocolate-hazelnut crumble.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place biscuits and hazelnuts in a food processor. Blitz until coarsely chopped. Transfer to a bowl. Add butter. Stir to combine. Spoon onto the prepared tray. Bake for 15 minutes or until hazelnuts are golden. Let mixture cool, then crumble once hardened.

Step 2 of 4

Meanwhile, to make butterscotch sauce, heat butter and sugar in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar has dissolved. Add cream and stir to combine. Bring to a simmer and cook for 2 minutes or until slightly thickened.

Step 3 of 4

Preheat oven grill to medium-high heat. Place bananas on a large baking tray lined with foil. Brush the cut side of each banana with a little warm butterscotch sauce. Grill for 5 minutes or until golden and caramelised.

Step 4 of 4

Divide bananas and ice-cream among serving plates. Drizzle with remaining butterscotch sauce and sprinkle with crumble. Serve.

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