prep: 25mins
cook: 25mins
serves: 8

Ingredients

  • to make the sesame crisps
  • 1 large egg white
  • 1 Tbsp icing sugar
  • 10mL vegetable oil
  • 1 Tbsp plain flour
  • 1/4 cup sesame seeds
  • 1 Tbsp black sesame seeds
  • to make the lime caramel sauce
  • 1/2 cup caster sugar
  • 30mL water
  • 125mL Bulla Dollop Cream
  • 20mL lime juice
  • 1/4 tsp salt flakes
  • to make the grilled bananas
  • 8 ripe bananas
  • 10g coconut sugar
  • to serve
  • scoops of Bulla Creamy Classics Vanilla Ice Cream 2L
  • mint leaves

Banana Split with Lime Caramel Sauce and Sesame Crisps

method

  1. For the sesame crisps, preheat oven to 180°C (160°C fan-forced).
  2. Line an oven tray with baking paper. Lightly whisk the egg white in a large mixing bowl. Add icing sugar and continue mixing until well combined. Add oil and flour, mixing well, then fold in sesame seeds. Set aside for 5 minutes.
  3. Spread mixture thinly over the baking paper to approx. 28 x 18cm. Bake for 15 minutes until golden. Remove from oven and turn upside down onto a surface and allow to cool. This helps to flatten the sheets. When cool, break into pieces. Store in an airtight container until required.
  4. For lime caramel sauce, place sugar and water in a saucepan and bring to the boil stirring until sugar has dissolved. Continue boiling without stirring until mix is starting to turn a deep golden colour. Carefully add Bulla Dollop Cream, swirling the saucepan away from you. Return to low heat and stir until smooth. Add lime juice and salt. Set aside to cool.
  5. Cut each banana in half lengthways, leaving skin on, and lightly dust cut surface with a little of the coconut sugar. Place cut side down onto a pre-heated grill plate. Cook for 3-4 minutes, then turn over and cook a further 3-4 minutes. When cooked, remove banana skin and cut each in half.
  6. For serving, arrange banana pieces on serving plate, top with 2 scoops Bulla Creamy Classics Vanilla Ice Cream, scatter over some sesame crisps and finish with a drizzle of lime caramel sauce and some mint leaves.