Directions:
- Make the sauce by dissolving the sugar in the milk and cream along with the vanilla pod and seeds.
- Bring just to the boil and whisk into the yolks, then strain. Stir briefly over a pot of simmering water to thicken if necessary.
- Press baking paper onto the surface to prevent a skin forming, leave to cool and refrigerate.
- Cut each banana in half and place in a bowl.
- Top with ice cream, pour over a ladle of crème anglaise, add a dollop of cream and a wafer. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.42 Kcal (1224 kJ) | ||
| Calories from fat | 80.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.94g | 14% | |
|---|---|---|---|
| Cholesterol | 140.86mg | 47% | |
| Sodium | 91.66mg | 4% | |
| Potassium | 566.86mg | 12% | |
| Total Carbs | 48.19g | 16% | |
| Sugars | 31.76g | 127% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 7.71g | 15% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 123.03 Kcal (515 kJ) | ||
| Calories from fat | 33.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 14% | |
|---|---|---|---|
| Cholesterol | 59.26mg | 47% | |
| Sodium | 38.56mg | 4% | |
| Potassium | 238.49mg | 12% | |
| Total Carbs | 20.28g | 16% | |
| Sugars | 13.36g | 127% | |
| Dietary Fiber | 1.52g | 14% | |
| Protein | 3.24g | 15% | |
| Vitamin C | 4.6mg | 18% | |
| Iron | 0.3mg | 4% | |
| Calcium | 42.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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