Chocolate-Banana Tempura with Ice Cream and Caramel Recipe

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.

No additional tips available.

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

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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.

Chocolate-Banana Tempura with Ice Cream and Caramel

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