Active Time
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Total Time
35 MIN
Yield
Serves : 4

For Top Chef Winner Hung Huynh's Asian take on a banana split, halved bananas are stuffed with bittersweet chocolate, coated in a light tempura batter and fried until golden. The indulgent dessert is finished with rum-spiked caramel sauce and vanilla ice cream. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a medium saucepan, combine the butter with the cream, brown sugar, rum, Grand Marnier, ginger and vanilla bean and seeds. Cook over moderately high heat until thickened, about 5 minutes. Strain the sauce into a bowl and keep warm.

Step 2    

Peel and halve the bananas crosswise and cut each piece lengthwise three-quarters of the way through. Stuff each banana with a piece of chocolate.

Step 3    

In a large pot, heat 2 inches of vegetable oil to 350°. Put 1/4 cup of the cake flour in a shallow bowl. In a medium bowl, mix the remaining 1 1/2 cups of cake flour with the cornstarch, baking powder and salt. Stir in the club soda just until incorporated; the tempura batter will be lumpy.

Step 4    

Dust each stuffed banana with the cake flour in the bowl, then coat with the tempura batter. Carefully add the bananas to the oil and fry, turning a few times, until lightly golden, about 3 minutes. Using a slotted spoon, transfer the bananas to paper towels to drain. To serve, arrange the banana halves in shallow bowls with a scoop of vanilla ice cream and top with the caramel sauce.

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