Butterscotch sauce with burnt-butter bananas and ice-cream
January 7, 2026
: 4
: Easy
Ingredients
- 1/2 cup (110g) brown sugar, firmly packed
- 150g unsalted butter, chopped
- 1/2 cup (125ml) thin cream
- 4 firm, ripe bananas
- Juice of 1/2 lemon
- 8 small scoops vanilla ice cream
- 1/2 cup (75g) salted peanuts, roughly chopped
Directions
- Step 1 Place 4 dessert bowls in the freezer to chill.
- Step 2 Place sugar and 100g butter in a saucepan over medium heat and cook, stirring, for 2-3 minutes until sugar dissolves. Whisking constantly, slowly add cream (mixture may spatter), then cook for a further 1 minute or until smooth and combined. Remove from heat, add 1 tsp salt flakes and stir to dissolve. Set aside and keep warm.
- Step 3 Melt another 25g butter in a frypan over medium heat until foaming. Peel 2 bananas and slice lengthways. Add half the lemon juice and banana slices to the pan. Cook on each side for 1-2 minutes until bananas are softened and light golden, but still holding their shape. Set aside and keep warm. Repeat with remaining 25g butter, lemon juice and bananas.
- Step 4 Remove the bowls from the freezer and place 2 scoops of ice cream in each. Add 2 banana slices to each bowl, then top with warm butterscotch sauce and chopped peanuts to serve.
