Cinnamon-Roasted Banana Sundae
Roasting bananas enhances their sweetness and softens their texture. While the bananas are roasting, the heavy cream and the banana juices meld into a thick sauce. Be sure to choose bananas that are just ripe; overripe bananas will turn mushy.
- 6 firm yet ripe bananas, peeled
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 to 2 Tbs. sugar
- 2 Tbs. heavy cream
For the chocolate sauce:
- 12 oz. (375 g) semisweet chocolate, chopped
- 2 oz. (60 g) unsweetened chocolate, chopped
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
- 1 Tbs. vanilla extract, plus more as needed
1 1/2 qt. (1.5 l) cinnamon or vanilla ice cream
Preheat an oven to 375°F (190°C).
Arrange the bananas in a single layer in a small baking dish. Lightly dust them with the cinnamon, nutmeg and sugar. Drizzle with the cream.
Roast until the bananas have softened but still hold their shape and the reduced cream forms a bubbly sauce, about 30 minutes.
Meanwhile, make the chocolate sauce: In a large heatproof bowl set over (but not touching) simmering water in a saucepan, melt the chocolates together. Pour in the cream in a steady stream, whisking constantly until well incorporated. The chocolate may “seize,” or become lumpy, briefly, but just continue to whisk until the sauce becomes smooth. Stir in the vanilla and keep warm.
When the bananas are ready, arrange them on warmed individual plates and drizzle the sauce from the pan over the top. Top each with a scoop of ice cream and drizzle with some of the warm chocolate sauce. Serve immediately, passing the remaining hot chocolate sauce at the table. Serves 6.
Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)