Toffee Banana Knickerbocker Glory and Barbecued Banana Split

One for the dessert lovers! Toffee Banana Knickerbocker Glory and Barbecued Banana Split serve with whipped cream, vanilla ice cream, toasted almonds and marshmallows and chocolate twirls.

Makes 2 of each

Ingredients

Toffee Sauce

600ml goats milk
200g caster sugar
100ml golden syrup
2 cinnamon sticks, broken up
1 tsp baking powder

Deep fried bananas

2 bananas
100g plain flour
100g cornflour
1 tsp baking powder
Water, to mix together
Vegetable oil, for frying
200g caster sugar, for caramel
2 bananas for barbecuing

To serve

500ml whipped cream
8 scoops vanilla ice cream
Toasted almonds
Marshmallows, toasted
Chocolate twirls

Method

Print Recipe

To make the sauce, heat the milk, sugar, syrup and cinnamon together gently in a pan and whisk. After 30 mins, when it is golden in colour, whisk in the baking powder and sieve off the cinnamon pieces.
Preheat the fryer to 170°C
Whisk together all the ingredients for the batter, dip the bananas in and fry until crisp, then drain.
Meanwhile, heat the sugar to a caramel dip and coat the bananas in the caramel, then plunge into iced water and drain.
Put the other two bananas, skin on, on the barbeque, until the fruit has softened and the skin is charred.
To assemble the knickerbocker glories, spoon the ice cream into the bottom of the glass. Drizzle with toffee sauce, followed by a fried banana, then another scoop of ice cream, then sauce and repeat this sequence. Pipe the cream on top, drizzle over the sauce and finish with nuts, marshmallows and chocolate twirls.
For the splits, pop the barbecued bananas into dishes and top with whipped cream, ice cream, toffee sauce, marshmallows, nuts, and chocolate twirls.

Ingredients

Toffee Sauce

600ml goats milk
200g caster sugar
100ml golden syrup
2 cinnamon sticks, broken up
1 tsp baking powder

Deep fried bananas

2 bananas
100g plain flour
100g cornflour
1 tsp baking powder
Water, to mix together
Vegetable oil, for frying
200g caster sugar, for caramel
2 bananas for barbecuing

To serve

500ml whipped cream
8 scoops vanilla ice cream
Toasted almonds
Marshmallows, toasted
Chocolate twirls

Method

To make the sauce, heat the milk, sugar, syrup and cinnamon together gently in a pan and whisk. After 30 mins, when it is golden in colour, whisk in the baking powder and sieve off the cinnamon pieces.
Preheat the fryer to 170°C
Whisk together all the ingredients for the batter, dip the bananas in and fry until crisp, then drain.
Meanwhile, heat the sugar to a caramel dip and coat the bananas in the caramel, then plunge into iced water and drain.
Put the other two bananas, skin on, on the barbeque, until the fruit has softened and the skin is charred.
To assemble the knickerbocker glories, spoon the ice cream into the bottom of the glass. Drizzle with toffee sauce, followed by a fried banana, then another scoop of ice cream, then sauce and repeat this sequence. Pipe the cream on top, drizzle over the sauce and finish with nuts, marshmallows and chocolate twirls.
For the splits, pop the barbecued bananas into dishes and top with whipped cream, ice cream, toffee sauce, marshmallows, nuts, and chocolate twirls.