Recipe courtesy of Robert Oliver
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Chocolate Rum Fudge Sauce:
Plantain Crisps:
Coconut Sorbet:


To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.

Chocolate Rum Fudge Sauce:

Bring all ingredients to a gentle boil, cool and reserve until needed.

Plantain Crisps:

Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.

Coconut Sorbet:

Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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