This is a sophisticated take on a classic straight out of the Dairy Queen. Plantain “Banana” Split.
Plantain “Banana” SplitPrint This Recipe Total time Yield 2Published
- 1 large black, soft plantain that’s almost mushy (they take longer than bananas to ripen. Give it a week and a half lead time)
- 2 tablespoon butter or organic canola oil
- ounce vanilla bean ice cream as needed
- ⅓ cup bittersweet chocolate chips or a few sections from a bar
- ounce Handful of pecan halves
Slice plantains and fry in a large skillet in butter or oil till soft, brown and caramelized, or roast them with oil in the oven on a baking sheet at 400 degrees, turning once.
Toast the pecans in the oven for a few minutes until brown but not burnt.
When the plaintains are done, set aside.
Heat the chocolate in a small bowl in the microwave on low in 30-second increments until soft and oozing, or cook on stove in double boiler. Stir chocolate.
Assemble plantain slices in two bowls or plates with a scoop of ice cream, and drip the chocolate sauce over ice cream, then sprinkle with pecan pieces.
Eat, then lick bowl in other room.
Such cute ideas, thanks for sharing. I love those things…
I actually like swordfish! It is meaty and doesn’t taste like.…well, fish.
I am loving simple salads from my garden right now…ripe with too many tomatoes and basil so I’m enjoying lots of salads with those ingredients. I don’t do swordfish…but think I could try something similar with salmon. Yum. 🙂
I love when a healthy dish looks so decadent. I’m not eating cheese lately, so this spin of fish with tomatoes (and marcona almonds) is perfect.
Beautiful summer salad!
looks wonderful, a friend just gave me grape tomatoes from their garden, hope I don’t eat them all before being able to try this 🙂
I actually did see swordfish at the fishmongers the other day, perfect for this vibrant summer salad.
Greg, salads never looked so good! What a vibrant, beautiful salad week on Sippitysup!