Banana Twist
The Banana Split, an age old classic dessert dating back to 1904 was invented in the USA, with two different parties (one in Pennsylvania and the other in Ohio) staking claim to the invention. It consists of a banana halved lengthwise, served with a scoop each of chocolate, vanilla and strawberry icecream and topped with whipped cream, dry fruits, fresh fruits and maraschino cherries.
Most Mangaloreans though know this sundae as a cousin of the Dilkush available at Ideal’s/Pabba’s. Being a die-hard ice-cream lover, I have haunted this place right through my growing up years and I still do when I’m visiting Mangalore.
One weekend in Munich, my mind went back to those days in Mangalore, and I had to put something together to satisfy those cravings. My fruit basket was empty and all I was left with were a couple of bananas. Not any ordinary bananas though but the ripe-plantains/ nendran bananas which I had picked up during my visit to the Indian store.
From craving an ice-cream sundae, my mind switched to banana-podi and from there, switched to the dessert combo of piping hot jalebi with vanilla ice-cream and I wondered “why not combine banana-podi with ice-cream”. That’s how I conjured up this “twist” on the Banana-Split and thus was born the Banana Twist.
I rushed to the nearby supermarket, picked up the necessary flavours of ice-cream and some berries, rushed back home and the rest is documented below.
How to make Banana Twist
We begin by making a mixed-berry sauce. Use any berries of your choice. I used Raspberries and Blueberries. Once day, allow it to cool and then refrigerate until you are ready to serve the Banana Twist. Make the Banana fritters as per my recipe but ensure that for an authentic Banana Split experience, you halve the Plantain lengthwise. Once the Banana fritters are ready, allow them to cool down to serving temperature before plating. Else, the ice-cream will melt immediately.
Once the fritters have cooled enough, arrange them on a Long-plate. Arrange the ice cream scoops over the fritters, starting with Chocolate at one end, Vanilla in the middle, followed by Strawberry at the other end. Drizzle with the berry sauce and the berries and serve immediately! Do try the Banana Twist. Enjoy the crispy gooey bite of the warm podi, intertwined with the cool creaminess of the ice-cream and let me know your thoughts.
Banana Twist
Ingredients
- ¼ cup Blueberries
- ¼ cup Raspberries
- 1 tbsp Sugar
- 1 tsp Vanilla essence
- 2 nos Banana Podi, from one ripe plantain, slit lengthwise
- 1 scoop Chocolate icecream
- 1 scoop Vanilla icecream
- 1 scoop Strawberry icecream
Instructions
Making the Berry sauce:
- In a saucepan, heat the blueberries and raspberries on low heat until they start to disintegrate and release their juices
- Add in the sugar and vanilla essence. Mix well and stir until well combined. Take it off the heat and let it cool. Refrigerate in an air-tight container
Assembling:
- In a long plate, place the two Ripe Plantain Fritters (see notes)
- Arrange the ice cream scoops over the fritters, starting with Chocolate at one end, Vanilla in the middle, followed by Strawberry at the other end
- Drizzle with the berry sauce and the berries
- Serve immediately!
Notes
- Follow my Banana Podi recipe, but ensure that the Podi is made by slitting one whole banana lengthwise
- Make the berry sauce beforehand and refrigerate it
- Ensure that the Podis are fresh but allow them to cool down a bit to serving temperature. Else, the ice-cream will melt rapidly
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