• 8servings
  • 290minutes

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Nutrition Info . . .

MineralsCalcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 quarts plus 1 cup water

  2. 1 cup light brown sugar

  3. 3 cinnamon sticks, broken

  4. 3 star anise pods

  5. 1/2 cup dark rum

  6. 8 firm, ripe bananas

  7. 3/4 cup granulated sugar

  8. 2/3 cup unsweetened cocoa powder

  9. 3 tablespoons instant espresso powder

  10. 1 cup heavy cream

  11. 3 ounces semisweet chocolate, chopped

  12. Turbinado sugar, for dredging

  13. 3 pints coffee ice cream

  14. Whipped cream and chopped nuts, for serving

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine 2 quarts of the water with the brown sugar, cinnamon sticks and star anise and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Add the rum and bananas and let stand for 4 hours.

  2. Meanwhile, in a medium saucepan, whisk the remaining 1 cup of water with the granulated sugar, cocoa powder and espresso powder and bring to a boil. Whisk in the cream and simmer over low heat, stirring occasionally, until thickened, about 40 minutes. Stir in the chocolate until melted. Remove from the heat; keep warm.

  3. Light a grill. Drain the bananas and pat dry with paper towels. Put the turbinado sugar in a shallow bowl. Cut each banana in half lengthwise; dip each half in the sugar to coat evenly. Grill the bananas over a hot fire until they are richly caramelized, about 1 minute per side.

  4. Transfer 2 banana halves to each of 8 bowls. Place 3 scoops of ice cream in each split banana and top with 1/4 cup of the mocha sauce. Dollop whipped cream over the splits, top with the nuts and serve.


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