Homemade Banana Sundaes

It is a true homemade Banana Fudge Sundae recipe vs. homemade bananas foster recipe. Both of which are undefeated by themselves... but going head to head may prove differently.


SUPPLIES USED:

Kitchen Torch

Luxardo Cherries


INGREDIENTS

Salted butter Fudge Sauce Ingredients -

  • 2 cups (500g) heavy cream

  • 4 tablespoons (56g) salted butter

  • 3/4 cup (150g) dark brown sugar

  • 1/2 cup (111g) granulated sugar

  • 1 cup dutch (110g) process cocoa

  • 3ounces (85g) dark chocolate

  • 2 teaspoons (9g) vanilla extract


Banana Fudge Sundae Topping Ingredients -

  • Banana

  • Toasted hazelnuts finely crushed

  • Fudge sauce

  • Whipped cream

  • Luxardo cherries


Bananas Foster Ingredients -

  • 1/4 cup (56g) unsalted butter

  • 1/2 cup plus 1 tablespoon (117g) dark brown sugar

  • 1/2 teaspoon (1g) salt

  • 1 cinnamon stick toasted

  • 3 bananas

  • 1/3 cup (70g) high proof rum

INSTRUCTIONS

Homemade Banana Sundaes

  1. To make the fudge sauce, combine heavy cream, salted butter, granulated sugar, dark brown sugar. Whisk and bring to a light simmer, do not boil.

  2. Whisk in 3 oz of very finely chopped chocolate. Keep whisking until completely melted. Remove from heat and add 1 cup of dutch processed cocoa. Return to a very low simmer until thick and glossy (about 30 seconds).

  3. Remove from heat and then add 2 teaspoons of vanilla extract. If it’s clumpy, you can strain it through a fine-mesh strainer.

  4. If choosing to add nuts, roast nuts at 375ºF for about 10 minutes or until nicely golden brown. Cool the nuts and crush them to your liking.

  5. In a long-serving bowl, place 3 scoops of vanilla ice cream and a halved lengthwise banana in the bowl. Drizzle over the fudge sauce, some of your nuts, and finally some dollops of whipped cream.

  6. For a banana fosters banana sundae, begin by charring a stick of cinnamon. In a skillet, toss in ¼ cup of unsalted butter, ½ and 1 tablespoon of dark brown sugar, ½ teaspoon of sea salt, and the cinnamon stick. Heat over medium stirring occasionally until melted and homogenous until it begins to lightly bubble. Once melted avoid stirring too much.

  7. Once bubbling, add your bananas that have been quartered into the pan. Let them simmer for three minutes then flip and cook another 2 to 3 minutes. Increase the heat slightly and add your rum. It should simmer immediately.

  8. Ignite the pan and flambee until the flame dies out. Add a scoop of vanilla ice cream, your bananas foster, and top with the rum sauce from the pan and you’re done!