Whatever happened to the banana split? Nostalgia has seen many old-school treats reappear on menus, but no one has yet brought back the banana split to its former glory. My decadent version is not just for kids. The chocolate-dipped honeycomb shards are basically posh Crunchie bars, which also make great nibbles.
Chocolate and honeycomb banana splits
Makes 2 adult-sized banana splits
100g caster sugar
50g golden syrup
1 tsp bicarbonate of soda
500ml vanilla ice cream (stored in the fridge for 30 minutes)
150g dark chocolate
200ml whipping cream
1 handful frozen mixed berries
2 glacé cherries
Line a baking tray with silicone-coated parchment paper. Heat the sugar and syrup in a heavy saucepan over a medium heat. Cook until the mixture reaches 150C, by which point it will be golden and bubbly. Take off the heat and quickly whisk in the bicarbonate of soda (it will start to rise and foam up). Pour quickly into the baking tray. Leave to cool slightly before placing in the fridge.
Once cool and firm, bash up half the honeycomb quite roughly. Remove the ice cream from the fridge and place in a large bowl. Fold in the chunks of honeycomb, place the mixture in an airtight container and put in the freezer. Leave for 30 minutes to harden to a scooping consistency.
In the meantime, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Break off a few shards of the remaining honeycomb and dip just the tip in the melting chocolate, leaving some of the honeycomb visible. Set aside in the fridge on a lined tray or in an airtight container to firm up. Keep the remaining chocolate warm in the bowl and store the leftover honeycomb in an airtight container.
Whip the cream to soft peaks and set aside. Peel and halve the bananas lengthways. Place in separate bowls and add 2 scoops of ice cream to the centre of each. Scatter the berries over the top, drizzle with the warm chocolate and add a dollop of the cream. Top with a glacé cherry and a couple of pieces of the chocolate-dipped honeycomb.
This recipe originally appeared in my Evening Standard Column.