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Caramelised Banana Splits with Rum and Chocolate Sauce - Serves 2

Caramelised Banana Splits with Rum and Chocolate Sauce

For best results, use firm, nearly ripe bananas.

Jean-Christophe Novelli A tip from

This recipe is a wonderful medley of flavours and tropical notes with a hint of spice. Best eaten warm. Definitely better than using raw bananas.


1. Preheat the oven to 140°C/Fan 120°C/Gas 1.

2. Roll the unpeeled bananas on a hard surface to soften them. Prick a hole in the top. Roll the vanilla pod in your hands to soften and then cut in half lengthways and cut one of the halves in half again. Insert a quarter pod into each banana. Place in an ovenproof dish and bake in the preheated oven for 15–18 minutes.

3. Meanwhile, make a caramel sauce by heating the sugar and water in a pan until it starts to colour, roughly 10 minutes. Stir in half of the double cream and then add the star anise and half the rum.

4. Remove the bananas from the oven, split them open down the centre lengthwise and, still in their skins, pour over the sauce. Return to the hot oven to bake for a further 10 minutes.

5. Meanwhile, make a quick chocolate sauce by melting the grated chocolate with the remaining cream and rum in a bain-marie or in a bowl over a pan of hot water, making sure the bottom of the bowl does not touch the water.

6. Place the bananas in a serving dish. Pour over the chocolate sauce, top with crème fraîche, mascarpone or double cream, and a dusting of nutmeg or cocoa powder.

Serve immediately.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 2 large bananas, almost ripe
  • 1 vanilla pod
  • 100g caster sugar
  • 100ml water
  • 100ml double cream
  • 1 star anise
  • 100ml rum
  • 30g bitter chocolate, 70 per cent cocoa solids grated

To serve

  • crème fraîche, mascarpone or double cream
  • freshly grated nutmeg or sifted cocoa powder, for dusting

Preparation time: 10 minutes

Cooking time: 25-30 minutes