1 cup heavy cream
5 1/2 ounces semisweet chocolate, chopped
1/2 cup cocoa powder
3 tablespoons sugar
2 tablespoons light corn syrup
1/8 teaspoon salt
4 bananas, peeled and sliced lengthwise
2 tablespoons butter
1/4 cup honey roasted peanuts, chopped
1 quart ice cream
In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.
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