Makes 2 banana halves, for 1 banana split These bananas are the secret to the best banana split you’ll ever have. A propane or butane kitchen torch (the kind you’d use to make crème brûlée) is the best tool for the job. You can use your broiler instead, but the bananas will not caramelize nearly as evenly.
Use bananas that are ripe but not super soft; very ripe ones are too delicate and will fall apart when you move them. This is one recipe where conventional (not organic) sugar works best because organic sugar does not melt evenly and has a tendency to burn. Make these at the very last minute possible, as the caramelized sugar will start to dissolve and melt very quickly.
SPECIAL EQUIPMENT: Brûlée torch
SHELF LIFE: Use immediately
INGREDIENTS
- 1 medium-ripe banana
- 1½ to 2 tablespoons sugar
INSTRUCTIONS
- Halve the banana lengthwise and peel off the skin. Place the banana halves cut side up on a flameproof surface such as a baking sheet set on a few layers of kitchen towels. Sprinkle the sugar evenly over the bananas and use the back of a spoon to smooth the sugar evenly over the surface.
- Light your torch and wave it back and forth over the sugar. It’s important to keep the flame in constant motion to avoid burned spots. Continue until the sugar is melted and caramelized.
- Let cool for a few seconds to let the sugar harden, then use a spatula to transfer the bananas to a serving dish. Serve right away.
