Sunday Magazine Recipe: Banana Split with a twist

Jordan Rondel Banana Split.jpg

A banana split has always been my favourite dessert. I remember my mum making them piled high with crazy toppings. It may seem like a childish dessert, but I think it's perfectly fine for an adult to enjoy them. Here's how I like mine:

Serves 2

6 tbsp almond butter
2 big, perfect, not overly ripe bananas
3 tbsp good quality jam (I used raspberry)
6 large strawberries, hulled and diced into small pieces
4 tbsp toasted almond flakes
2 tbsp Valrhona Chocolate Crunchy Pearls (from Sabato)
2 tbsp cocoa nibs
1 tsp ground cinnamon

Place almond butter in a piping bag or a snaplock bag with a 1cm hole cut in one corner. Pipe 2 x 6cm lines of butter onto a serving plate. This will glue the bananas down so they don't topple over.

Peel bananas. Using a sharp knife cut a wedge, about a quarter of the width, out of each. Squeeze more almond butter down the length of the wedge.

Put jam in another piping or snaplock bag with a ½cm hole and pipe the jam over the bananas in a zig-zag pattern.

Scatter diced strawberries, almond flakes, chocolate pearls and cocoa nibs over the bananas. Finish with a light dusting of cinnamon.

Eat immediately!

This recipe was originally published in the Sunday Star Times, October 9th, 2016.

Photography: Emma Boyd

RecipesJordan Rondel