Chocolate-Banana Tempura with Ice Cream and Caramel

Name: Chocolate-Banana Tempura with Ice Cream and Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/4 cup heavy cream; 1/4 cup packed light brown sugar; 3 tablespoons dark rum; 1 tablespoon Grand Marnier; One 1/4-inch-thick slice of peeled fresh ginger; 1/2 vanilla bean, split and scraped; 4 large bananas; 2 ounces bittersweet chocolate bar, cut into eight 2-by-1/4-inch-wide sticks; 1 cups cake flour; 1/4 cup cornstarch; 1 tablespoon baking powder; 1 teaspoon salt; 1 1/4 cups chilled club soda; Vegetable oil, for frying; Vanilla ice cream, for serving

Servings: persons

4 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup packed light brown sugar
3 tablespoons dark rum
1 tablespoon Grand Marnier
One 1/4-inch-thick slice of peeled fresh ginger
1/2 vanilla bean, split and scraped
4 large bananas
2 ounces bittersweet chocolate bar, cut into eight 2-by-1/4-inch-wide sticks
1 cups cake flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups chilled club soda
Vegetable oil, for frying
Vanilla ice cream, for serving

1
In a medium saucepan, combine the butter with the cream, brown sugar, rum, Grand Marnier, ginger and vanilla bean and seeds.
2
Cook over moderately high heat until thickened, about 5 minutes.
3
Strain the sauce into a bowl and keep warm.
4
Peel and halve the bananas crosswise and cut each piece lengthwise three-quarters of the way through.
5
Stuff each banana with a piece of chocolate.
6
In a large pot, heat 2 inches of vegetable oil to 350.
7
Put 1/4 cup of the cake flour in a shallow bowl.
8
In a medium bowl, mix the remaining 1 1/2 cups of cake flour with the cornstarch, baking powder and salt.
9
Stir in the club soda just until incorporated; the tempura batter will be lumpy.
10
Dust each stuffed banana with the cake flour in the bowl, then coat with the tempura batter.
11
Carefully add the bananas to the oil and fry, turning a few times, until lightly golden, about 3 minutes.
12
Using a slotted spoon, transfer the bananas to paper towels to drain.
13
To serve, arrange the banana halves in shallow bowls with a scoop of vanilla ice cream and top with the caramel sauce.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/4 cup heavy cream, 1/4 cup packed light brown sugar, 3 tablespoons dark rum, and more.

Yes, Chocolate-Banana Tempura with Ice Cream and Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!