- 200g dark chocolate, chopped
- 1 1/2 cups thickened cream
- 4 small bananas, peeled
- 1 litre vanilla ice-cream
- 1/2 cup caster sugar
- 1/4 cup roughly chopped roasted salted peanuts
- Step 1Make peanut brittle: Line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don’t boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 6 to 8 minutes or until deep golden. Remove from heat. Stir in peanuts. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.
- Step 2Place chocolate and half the cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.
- Step 3Using an electric mixer, beat remaining cream until stiff peaks just form. Spoon into a piping bag fitted with a 1cm fluted nozzle.
- Step 4Using a knife, cut bananas in half lengthways. Place in sundae dishes. Top each with 2 scoops ice-cream and 2 tablespoons chocolate sauce. Pipe over cream. Sprinkle with brittle. Serve.
- High fibre
- High protein
- Low sodium
Chocolate sauce makes about 1 cup. Store any leftover sauce in an airtight container in the fridge for up to 3 days (sauce will thicken).
To reheat: To reheat leftover sauce Place in a heatproof, microwave-safe bowl. Microwave on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
All about: Peanut brittle: Don’t let sugar mixture boil before sugar has dissolved or toffee will crystallise. Carefully pour peanut mixture onto tray. Set aside until brittle has set.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas