I made a batch of homemade vanilla bean ice cream last Sunday. It came out super creamy and delicious, but I wanted to make something special with it for my boyfriend David. He loves chocolate and bananas, and his passions have inspired a few different recipes that have appeared on my blog. Anyways this easy banana split to share since we always have bananas in our kitchen, and I had half a bar of Madécasse 70% Cocoa chocolate and heavy cream on hand.
The result? Soooo good.
My homemade vanilla bean ice cream was meant to be used in a banana split. The deep floral flavor pairs nicely with the banana and sweet chocolate. Oh and I topped mine with pecans but you could use any nut you have in your kitchen. If you really want to go for it, toast them in a non-stick pan for a minute before sprinkling on your banana split.
Ingredients:
Vanilla bean ice cream
Warm chocolate ganache
Bananas
Fresh whipped cream
Pecans
Directions:
1. You’ll want to start by making your ganache and lightly toasting your pecans. I like to heat up my nuts in a non stick pan over medium heat. They only need a few minutes and you know they are done when you can smell the scent of roasted pecans.
2. Whip up some heavy cream with a touch of either agave or powdered sugar.
3. Peel and slice a banana down the middle. Lay banana pieces cut side down on a plate.
4. Top with scoops of homemade vanilla bean ice cream, whipped cream, a hefty drizzle of warm ganache, and a sprinkle of toasted pecans.
