How to make it

  • 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.
  • 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.
  • 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.
  • 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.

Reviews & Comments 6

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  • auntybea 6 years ago
    Oh yum, yum, yum -- I'm lovin' this banana-caramel trend that's happenin' right now! A "must try"!
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    " It was excellent "
    minitindel ate it and said...
    OMG GIRL THIS SOUNDS FANTASTIC THANKS ANOTHER GREAT POST
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  • crystalwaters 6 years ago
    Good grief, girl, what are you trying to do ... make me fat?!? Lol! Sounds DELISH!! :-)
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    " It was excellent "
    nlo209 ate it and said...
    Sounds like a great treat!
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    " It was excellent "
    magali777 ate it and said...
    thanks Joymarie, this is a more delicate version, a gourmet one,
    Magali
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    " It was excellent "
    pariscipes ate it and said...
    Wow! It sounds delicious Joymarie! Caramelized bananas...marinated in the rum...I will try it soon! I say in France it's my 'péché mignon'! It means it's my irresitible delicacy! Have a great day!
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