Indonesian Banana Split

Cook Time 40 minutes

Servings 2

Ingredients

Peanut Butter Biscuit
35g plain flour
35g self raising flour
55g peanut butter smooth
10g butter, melted
45g brown sugar

Chocolate Sauce

300g dark chocolate
1 cup cream
1 tbsp icing sugar

Whipped Salted Banana Mousse
2 bananas, chopped
1 tbsp brown sugar
1 heaped tsp salt

To serve
2 bananas
Vanilla ice cream
Crushed peanuts
Toasted coconut flakes
Coriander leaves

Method

Peanut Butter Biscuit
Preheat the oven to 180°C.

Combine all ingredients in a large bowl and mix with your hands until a dough has formed. Roll into a thin disc and place on lined baking tray and bake in 180°C oven for 15-20 minutes. Set aside to cool. Once cooled, smash the biscuit into a fine crumb.

Chocolate Sauce
Place chocolate, cream and icing sugar in bowl over a small saucepan of boiling water (i.e. a double boiler) and stir over low heat until smooth. Remove from heat and set aside.

Whipped Salted Banana Mousse
Cook banana in a pan with brown sugar until soft and caramelised. Add the salt and blitz in a blender until smooth. Push through a sieve into a piping bag.

Assembly
Cut ends off the bananas and coat in the cooled chocolate sauce. Place biscuit crumb in a long oval sundae bowl as a base for the coated banana, then sprinkle crushed peanuts and toasted coconut over the top. Pipe mousse around banana and then garnish with coriander leaves. Serve with vanilla ice cream on the side.