How could anyone resist a banana split? And it's even better with my special pecan praline sprinkled on top and extra caramel from the dulce de leche -- an Argentinian caramel sauce (sometimes called banoffee toffee) that you'll find in good supermarkets.
YOU WILL NEED
150ml/Â¼ pint whipping cream
Â½ tsp vanilla extract
4 bananas, peeled and diagonally sliced
12 small scoops vanilla ice cream
6-8 tbsps dulce de leche For the pecan praline Sunflower oil, for oiling
50g (1Â¾oz) pecan nuts
50g (1Â¾oz) caster sugar
First, make the praline. Brush a baking sheet lightly with oil. Put the pecans and sugar into a heavy-based saucepan and heat gently. As the sugar melts and starts to brown, stir it with a metal spoon. When really brown (this takes just a few minutes), pour on to the oiled baking sheet. Leave to cool, and then, roughly break up with the end of a rolling pin so that you can see pieces of pecan.
Whip the cream until it holds peaks, then stir in the vanilla extract.
To assemble, in four glass tumblers, layer up the banana slices, praline, ice cream and drizzles of the dulce de leche, then top with the cream, a little more praline and a final drizzle of dulce de leche.
Grab a spoon and get stuck in!