Petitchef

Baked bananas with dark chocolate, apricots & hazelnuts & egg free banana ice cream

Dessert
4 servings
17 min
20 min
Very Easy

Ingredients

Number of serving: 4

Banana Ice Cream:

125 g Cashew Nuts

125ml Water

25 g Rich Sweet Freedom or Dark Agave

250 g Ripe Bananas (skinned weight)


Baked Bananas:

2 Large Ripe Bananas

40 g Dried Apricots, chopped into small pieces

45 g Rich Sweet Freedom or Dark Agave Nectar

75 ml Orange Juice

75 ml Water

Juice of ½ Lemon

40 g Dark Chocolate, cut into 12 pieces

15 g Chopped, Toasted Hazelnuts

Preparation

  • Blend together the cashew nuts and water until very smooth and creamy. Place in the fridge and leave to chill.
  • When the cashew cream is cold, blend in the bananas and Sweet Freedom, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container and freeze until required.
  • Take the ice cream out of the freezer a little while before serving to allow it to soften slightly. Preheat the oven to 220 /Fan 200.
  • Mix together the orange juice, water, Sweet Freedom and lemon juice and place in an ovenproof dish. Skin the bananas and cut them in half cross ways.
  • Put into the dish and coat with the syrup. Scatter the apricots around the bananas. Bake for 20 minutes, occasionally basting the bananas with the syrup.
  • Remove from the oven and switch the oven off. Make 3 deep slits into each of the bananas and push in the dark chocolate. Return to the oven and leave for a few minutes for the chocolate to melt.
  • Jus
A Aesthetics & Gastronomy





Rate this recipe:

Related recipes

Recipe Baked eggs with bacon and chives
Baked eggs with bacon and chives
4 servings
20 min
Very Easy
5 / 5
Recipe Chocolate and banana tart
Chocolate and banana tart
10 servings
40 min
Very Easy
Recipe Baked stuffed banana chillies with mince
Baked stuffed banana chillies with mince
2 servings
30 min
Very Easy
Recipe Baked roly poly swiss cake
Baked roly poly swiss cake
8 servings
40 min
Very Easy

Recipes

Daily Menu

Receive daily menu: