My childhood treat of caramel bananas is given a makeover, with the addition of a super easy ice cream and the bitter crunch of praline. Can you ever have too much caramel?
4 over ripe bananas
1 cup dulce de leche*
¾ cup caster sugar
½ cup almonds
½ cup brown sugar
4 ripe bananas, peeled and cut in thick slices on an angle
To make ice cream, blend bananas in a food processor until smooth. Add dulche leche and blend. Pour into a plastic container and place in freezer for 4 hours until firm.
To make praline, line a baking tray with baking paper.
Heat a heavy based frypan over high heat. Slowly sprinkle in the sugar, allowing it to melt before adding more. As it melts, stir with a wooden spoon to ensure it doesn’t burn. Keep adding the sugar and stirring until it is a dark golden brown colour.
Quickly add the almonds and pour the mixture onto the tray.
Allow to cool, then break into large chunks and place in a food processor. Pulse until roughly crushed.
For the bananas, melt butter in a pan over medium heat, add brown sugar and stir. Cook for 5 minutes or so, stirring, until caramel forms. Add sliced banana and continue to cook until banana is soft and golden.
Remove from heat and drizzle over any extra caramel from the pan.
Serve with a scoop of ice cream and sprinkle with praline.
*To Make Dulce de leche:
Place a tin of condensed milk in a saucepan and cover with cold water. Bring to the boil and simmer for 2 hours, topping up with extra water to keep the tin covered. Remove and allow to cool.