Adam Liaw’s butterscotch and pecan banana splits
Best shared between two, this playful dessert shows a bit more restraint than the classic multicoloured banana split.
Ingredients
2 bananas, halved lengthways
6 scoops vanilla ice-cream
4 pitted dates, roughly chopped
¾ cup pecans, roughly chopped
flake salt, to season
BUTTERSCOTCH
150g dark brown sugar
300ml thickened cream
1 tsp vanilla bean paste
25g cold butter
pinch of salt
Method
Step 1
To make the butterscotch, bring the sugar, cream and vanilla paste to a simmer in a saucepan, then whisk in the butter and salt. Set aside to cool.
Step 2
Divide the banana halves and ice-cream between two serving plates. Scatter the dates on top, drizzle with butterscotch and scatter over the pecans. Add a little salt to serve.
Adam’s tip: If you want to ripen bananas or avocados, store them with other ethylene producers such as stone fruits, apples or tomatoes.
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Previously
Adam Liaw’s creamy salmon linguine
This pasta dish can be made even simpler by using tinned salmon.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
