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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Tory McPhail writes: I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South lots of fishing and great fresh produce. Ingredients:
4 bananas, peeled, split lengthwise |
8 teaspoons plus 1/4 cup (packed) dark brown sugar |
1 cup chilled whipping cream |
2 tablespoons dark rum |
4 slices purchased banana bread or pound cake, toasted |
4 scoops vanilla ice cream |
4 scoops chocolate ice cream |
4 scoops chocolate chip cookie dough ice cream |
1 cup pecans, toasted |
purchased chocolate syrup |
sweetened flaked coconut, toasted |
Directions:
1. Preheat broiler. Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside.
2. Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.
3. Place 1 slice banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.
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