Asian Banana Split
People sometimes laugh when I say there's no more perfect dish than a banana split. But well made, it balances different tastes, textures, and temperatures to the deep satisfaction of all who enjoy it. This version, made with ganache, toasted macadamias, rum, and Tahitian Vanilla Ice Cream, is more refined than the usual soda-fountain kind, but don't hold that against it! If you have the ganache and the ice cream on hand, it's not a big deal to make.
1 cup Bittersweet Chocolate Ganache
1 tablespoon unsalted butter
4 bananas, each split lengthwise into thirds (12 pieces total) and cut into 1/2-inch dice
1/4 cup dark rum, such as Barbados or Myers's
Juice of 1 lime
1/4 cup coarsely chopped toasted macadamia nuts
1 quart Tahitian Vanilla Ice Cream , or premium store-bought ice cream
Whipped cream, for garnish
- If the ganache has been chilled, warm it in a microwave oven at medium for 1 minute, until it can be stirred easily. Or put it in a metal bowl or saucepan submerged in a larger bowl or pan of hot water.
- In a large nonstick sauté pan, melt the butter over medium-high heat. Add the bananas and sauté, stirring, until they caramelize, about 1 minute. Avert your face from the pan, add the rum, and ignite the rum with a long match or by exposing it to a burner flame. When the alcohol has burned away, 15 to 30 seconds, cook until the liquid is reduced by half, 2 to 3 minutes. Add the lime juice and macadamia nuts and sauté, stirring, until heated through, about 1 minute.
- Divide the ice cream among 4 serving bowls. Top with the banana mixture and the ganache. Garnish with the whipped cream and serve.