Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 50grams pecan nuts, roughly chopped
- 60grams unsalted butter
- 1 orange, juice and grated zest
- 2 large underripe bananas, peeled and cut into 1cm cubes
- 4 thickly cut slices brioche bread
- 1/4 cup dark rum
- 4 large scoops good-quality vanilla ice cream
- 4tablespoons dark soft brown sugar
Nutrition per serving
2620kJ / 628Cal
2620 Kilojoules or 628 Calories
30% of daily energy intake*
Protein
8.7grams
Fat
28.2grams
Carbs
77.5grams
Sugars
50.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This decadent dessert, with its rich, buttery sauce drizzled on toasted brioche, takes only minutes to prepare but will easily impress family and friends.
Method
Step 1 of 5
In a large, heavy-based frying pan, dry-fry the pecans over a medium heat for 3-4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.
Step 2 of 5
Heat the butter, sugar, and the orange juice and zest (reserving a little zest for garnishing) over a medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2-3 minutes, until the sauce reduces slightly and begins to look glossy.
Step 3 of 5
Add the bananas to the pan and cook for a further 2-3 minutes over a high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 7cm rounds.
Step 4 of 5
When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The pan will flare up, so be careful, but the flames should die away within 1 minute.
Step 5 of 5
Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas, and garnish with the reserved orange zest. Serve immediately.
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