Pecan Brittle & Butterscotch Banana Split

Method

Make espresso butterscotch sauce: Add cream, coffee, and vanilla to a small pot. Bring to a simmer, whilst whisking, until coffee has dissolved. Add brown sugar, butter and ¼ tsp salt. Cook for 1-2 minutes, stirring often, until butter has melted and combined. Bring to the boil and bubble away for a further 2-3 minutes, stirring often, until glossy and thickened slightly. Remove from heat and set aside to cool.

Make praline: Line a baking tray with baking paper and set aside. Add sugar to a small pot and shake so that sugar spreads into an even layer. Place the pan on medium-high heat. Cook sugar undisturbed for about 2 minutes, until the edges of the sugar start to melt. Shake the pan gently to redistribute sugar and cook for about a further 2 minutes, until sugar has melted and caramelised. Once all the sugar has caramelised, quickly add pecans to the pan and toss to coat in caramelised sugar, working quickly. Immediately transfer to the lined oven tray and sprinkle over a pinch of flaky salt. Set aside to set. Once set, break it into small chunks (or bash it with a rolling pin inside a snaplock bag).

Make espresso cream: Add instant coffee to a small bowl along with 2 tsp hot water. Mix together to dissolve coffee, set aside. Add cream and sugar to a medium bowl, along with coffee mixture. Whisk for about 2 minutes, until cream forms soft peaks.

Make banana splits: Slice two of the bananas into rounds. Slice the other bananas in half lengthways. Arrange banana rounds in serving bowls. Drizzle banana with some of the butterscotch sauce. Top with scoops of ice cream, banana halves, some more butterscotch, espresso cream and pecan praline.