Chocolate and banana sundae

Chocolate ice cream base

Ingredients Preparation
  • 500g
  • 2piece(s)
    vanilla bean

Bring to Boil.

  • 130g
    egg yolks
  • 250g

Whisk. Pour boiling milk on and place in saucepan on low heat and cook until pasteurised – 80°C for 125 seconds.

  • 240g

Chop into small pieces and add chocolate to mix above. Stir. When all mixed, strain and cool down. Allow to mature overnight then place in an ice cxream machine and churn.

Repeat with milk chocolate Callebaut Select 823NV

Banana bread

Ingredients Preparation
  • 360g
  • 360g

Beat on a machine with a paddle until smooth.

  • 114g
    melted butter
  • 114g
    olive oil
  • 4piece(s)


  • 360g
  • 18g
    baking powder

Add and mix well.

Bake in thin sheets at 150°C until golden brown and springy to touch. When ready to serve cut a sheet into a 1 cm dice, set oven at 160°C, sprinkle icing sugar over the banana bread and then toast in oven.

Banana jam

Ingredients Preparation
  • 100g
    caster sugar

Make a direct caramel.

  • 100g
    Banana purée

Slowly add.

  • 100g
    diced banana

Fold through.

Chocolate sauce

Ingredients Preparation
  • 140g
    whipped cream

Bring to the boil.

  • 100g

Pour cream over chocolate, allow to sit for 1 minute then whisk together.

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