Chocolate Banana-Cream Sandwiches

By á-5730

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon granulated sugar
• 1/4 cup unsalted butter
• 3 slightly underripe bananas, sliced 1/2-inch thick on the diagonal
• 2 tablespoons dark rum
• 1 tablespoons honey
• Pinch kosher salt
• 1/2 cup semisweet chocolate or morsels (about 3 1/2 ounces)
• 6 digestive tea biscuits

Preparation

Step 1

Whip the cream with the sugar to medium-soft peaks in a medium bowl; refrigerate.

Melt 3 tablespoons of the butter in a 10-inch saute pan over medium-high heat until the flecks of milk solids in the butter start turning brown. Add the bananas in a single layer and cook without stirring until they brown, about 1 minute. Flip the bananas with a spatula and brown the other side. Pour in the rum and then add the honey, the remaining 1 tablespoon butter, and the salt. Stir and flip very gently until the bananas are evenly coated. Take off the heat and keep warm.

Melt the chocolate over a double boiler or in the microwave. Stir in 2 to 3 tablespoons water to thin the chocolate to a pourable consistency.

Set the cookies on six dessert plates, spoon over a portion of the bananas, and drizzle with the melted chocolate. top with a dollop of the cream and serve immediately.