Banana Split with Salted Peanut Honey Wafers

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Prep 40min (+ 30min cooling time)
Bake 25min
Makes 6 serves

A childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go!


1 x 500ml (17fl oz) tub good–quality vanilla ice-cream, to serve

Salted peanut honey wafers
35g (¼ cup/1¼oz) plain flour
55g (¼ cup/2oz) caster sugar
85g (¼ cup/3oz) honey, warmed slightly
50g (1¾oz) unsalted butter, melted and cooled
1 egg white
100g (3½oz) salted roasted peanuts, very coarsely chopped

Chocolate fudge sauce

185g (6½oz) good-quality dark chocolate (45-54% cocoa), chopped
185ml (¾ cup/6½fl oz) pouring cream
1 tablespoon (4 teaspoons) honey

Caramelised Honeyed Banana
6 firm, ripe bananas (about 170g/6oz each)
20g (¾oz) salted butter, diced
2 tablespoons (8 teaspoons) honey

Chantilly cream
150ml (5fl oz) thickened cream
1 teaspoon vanilla bean paste
1½ tablespoons (6 teaspoons) icing sugar


  1. To make the Honey and peanut wafers, preheat the oven to 150°C/300°F (130°C/265°F fan-forced). Line a large oven tray with non-stick baking paper. Place the flour and sugar in a medium bowl. Combine the honey, butter and egg white, add to the dry ingredients and use a balloon whisk to stir until just combined and smooth. Pour the mixture onto the lined tray and use the back of a spoon to spread the mixture evenly as evenly as possibly into a thin 25cmx30cm/10inx12in rectangle. Sprinkle evenly with the peanuts. Bake in the centre of the preheated oven for 25 minutes, turning the tray around after 15 minutes to help bake evenly, or until dark golden and the centre is cooked through. Remove from the oven and cool on the tray (this will take about 30 minutes). Break into large pieces and set aside.
  2. To make the Chantilly cream, combine the cream, icing sugar and vanilla in a medium bowl and use a balloon whisk or an electric hand mixer with a whisk attachment to whisk the cream until soft peaks form. Transfer to a serving bowl, cover place in the fridge until ready to serve.
  3. To make the chocolate fudge sauce, combine the chocolate, cream and vanilla in a small saucepan and heat over a medium-low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Transfer to a heatproof jug, cover and keep warm.
  4. To make the caramelised honeyed bananas, peel the bananas and cut each in half lengthways. Melt half the butter in a large non-stick frying pan over medium-high heat. Drizzle in half the honey and then add half the banana slices in a single layer. Cook for 2-4 minutes each side or until the bananas are golden and caramelised. Transfer to a serving bowl, wipe out the pan with paper towel and repeat with the remaining butter, honey and banana.
  5. To serve, place the caramelised banana, wafers, fudge sauce, cream and ice-cream in the centre of the table for guests to assemble their own dessert.

Baker's Tips

  • The wafers will keep in an airtight container at room temperature for up to 1 week.
  • The chocolate fudge sauce will keep in an airtight jar or container in the fridge for up to 5 days. Reheat in a small saucepan or microwave until smooth and warmed through.

This recipe is part of Anneka's SBS Food Bakeproof: DIY dessert bar online column. For more Bakeproof columns and recipes, click here.

Photography by Alan Benson.

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