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Rum banana split
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Rum banana split
Recipe by Anna Glover
The retro banana split has a cheeky splash of rum in this fun recipe that uses Jude's ice cream
Serves: 2
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
763Kcal
Fat
47gr
Saturates
26gr
Carbs
72gr
Sugars
66gr
Fibre
3gr
Protein
9gr
Salt
0.5gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 100ml whipping cream
- 1 tbsp rum
- 2 ripe large bananas, peeled and split lengthways
- 4 large scoops Jude’s caramel pecan ice cream
- 1 x 30g snack pack Food To Go Caramel Fudge Pecan & Date pieces
- 2 tbsp salted caramel sauce, warmed
- a pinch of ground cinnamon
Step by step
-
Whip the cream and rum together until you get soft, billowy peaks. Transfer to a piping bag with a star nozzle to get the classic squirty cream look (you can simply spoon it on for ease, if you like) and chill.
-
Put the banana halves into long oval ‘boats’ or shallow bowls. Add the scoops of ice cream in between the halves, and pipe or spoon over the cream. Scatter over the pecan and date pieces, and drizzle generously with salted caramel sauce. Sprinkle with a pinch of cinnamon and serve immediately.