New Orleans Banana Split Recipe - Cooking Index
New Orleans Banana Split Recipe - Cooking Index
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.
Courses: Dessert| 4 | Bananas - peeled, and | |
| Split lengthwise | ||
| 8 teaspoons | 40ml | Dark brown sugar - plus |
| 1/4 cup | 40g / 1.4oz | Dark brown sugar - (packed) |
| 1 cup | 237ml | Chilled whipping cream |
| 2 tablespoons | 30ml | Dark rum |
| 4 | Purchased banana bread or pound cake - toasted | |
| 4 | Vanilla ice cream | |
| 4 | Chocolate ice cream | |
| 4 | Chocolate chip cookie dough ice cream | |
| 1 cup | 237ml | Pecans - toasted |
| Purchased chocolate syrup | ||
| Sweetened flaked coconut - toasted |
Preheat broiler. Place banana halves, cut-side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside.
Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.
Place 1 slice banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.
This recipe yields 4 servings.
Source:
Bon Appetit, September 2003
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