Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons salted butter
- 4 just-ripe bananas, peeled and sliced in half lengthwise
- ¾ cup semisweet chocolate chips
- 1 tablespoon coconut oil
- Pinch sea salt
- Vanilla ice cream
- Marshmallows, torched (see note)
- Salted peanuts
Preparation
Melt butter in a large skillet over medium heat. Add bananas, cut side down, and cook until deeply caramelized and beginning to blacken, about 5 minutes. Carefully turn over bananas and cook for 1 more minute. Transfer to a plate to cool.
Combine chocolate chips, coconut oil, and salt in a heat-proof bowl set over a pot of simmering water. Stir until melted and smooth.
To assemble, decoratively drizzle chocolate sauce inside serving glass and stand bananas (cut-side out) inside glass. Scoop in vanilla ice cream. Top with torched marshmallows, peanuts, and more chocolate sauce.
About this recipe
NOTE: If you don’t have a hand torch, place marshmallows on skewers and roast over an open flame.
For the basic Vanilla ice cream recipe please visit ediblesarasota.com
