Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz White sugar

  2. 1/2 cup 55g / 1.9oz Good-quality cocoa powder

  3. 4 oz 113g Unsalted butter

  4. 1 cup 237ml Dark rum

  5. 1 cup 237ml Heavy cream

  6. 1 tablespoon 15ml Vanilla extract Plantain Crisps

  7. 1/2 cup 118ml Vegetable oil

  8. 2 Green plantains - thinly sliced Lengthwise Sugar - as needed Ground cinnamon - as needed Bora Bora Banana Split

  9. 2 Ripe bananas

  10. 1 Ripe pineapple

  11. 1 cup 198g / 7oz Sugar

  12. 1 cup 237ml Amber rum

  13. 1 cup 237ml Heavy cream - whipped with

  14. 1 tablespoon 15ml Confectioners' sugar - to soft peaks

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Chocolate Rum Fudge Sauce: Bring all ingredients to a gentle boil, cool and reserve until needed. For the Plantain Crisps: Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. This recipe yields ?? servings.


Send feedback