Caramelised Banana Sundae

I don’t need to say much about this delicious, mouth-watering dessert. Do yourself a favour and try it… I promise you it is oh. so. worth. it!

Ingredients:

Candied Nuts:

1 egg white
2 tbsp brown sugar
1/4 cup pecans (or your nut of choice), roughly chopped

Caramelised Bananas:

2 x bananas
50g unsalted butter 1/4 cup brown sugar 2 tbsp cream

ice-cream to serve

Method:

Candied Nuts

1. Preheat the oven to 180˚C.

2. Separate the egg yolk from the egg white. Set the yolk aside - it won’t be needed for this recipe.

3. In a small bowl, combine the egg white and sugar. Use a fork to give themixture a good whisk.

4. Stir in the pecans to evenly coat.

5. Line a small baking tray with some baking powder. Use a fork to transfer the coated pecans onto the tray (try to drain as much egg white as you can)and spread out.

6. Bake in the oven for 8 minutes. Once cooked, remove and set aside to cool.

Caramelised Bananas

1. Peel the bananas, being careful to remove all the stringy bits. Slice into

   thick rounds.

2. Heat a small frying pan over medium heat and melt 1 tbsp of the butter.

   Add the bananas to “toast” for 1 minute on each side. They should develop

   a crispy surface. Remove the banana slices from the fry pan and set aside.

3. Add the remaining butter to the pan and allow it to melt.

4. Add the sugar into the pan and stir well. It will start to bubble and

   caramelise at this point - this is good!

5. Once the sugar and butter mixture has turned a golden colour, gently

   pour in the cream and stir well. Allow the mixture to simmer for 2-3

   minutes so it thickens and the sugar has time to dissolve properly.

6. Return the banana slices to the pan to coat in the caramel. Remove from

   the heat.

7. In 2 small bowls, scoop one scoop of ice cream each, top with the caramelised bananas and sprinkle with the candied pecans.