Banana split sundae with warm toffee rum sauce

The classic banana split gets a delicious upgrade in this sophisticated sundae recipe. Bananas are cooked in a gooey warm toffee rum sauce then served with ice cream and nuts. Heaven!

By Sophie Gray
  • 5 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 50 gram sugar
  • 1 tablespoon water
  • 2 firm bananas in the skins, halved lengthways
  • 1 heaped tsp butter
  • 1 tablespoon rum
  • 1/4 cup cream
  • whipped cream or icecream and chopped nuts, to serve (optional)


  • 1
    Place the sugar and water in a frying pan and simmer, stirring from time to time, until caramel-coloured.
  • 2
    Remove from the heat and place the bananas cut-side down in the mixture, return the pan to a gentle heat, and cook for 1-2 minutes.
  • 3
    Add the butter, swirling the pan gently, then the rum. Cook for a further minute, then add the cream and simmer for 1-2 minutes or until the sauce thickens and the bananas are cooked.
  • 4
    Remove the bananas to plates and pour the sauce over the top. Add icecream or whipped cream and nuts, if desired.


  • Try additional toppings such as shards of praline, grated dark chocolate or perhaps a drizzle of chocolate sauce. - You can add more rum according to taste – or omit it completely, if you prefer. PER SERVE Energy 324Kcal, 1358kj • Protein 2g • Total Fat 13.6g • Saturated Fat 8.2g • Carbohydrate 45g • Fibre 2.3g • Sodium 20mg