Recipe courtesy of Tia Mowry
Print
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup heavy cream
  • 5 1/2 ounces semisweet chocolate, chopped 
  • 1/2 cup cocoa powder 
  • 3 tablespoons sugar 
  • 2 tablespoons light corn syrup 
  • 1/8 teaspoon salt 
  • 4 bananas, peeled and sliced lengthwise 
  • 2 tablespoons butter 
  • 1/4 cup honey roasted peanuts, chopped 
  • 1 quart ice cream

Directions

Watch how to make this recipe.

In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.

Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.

Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.

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