Equipment
* optional
Ingredients
Fruit & Dairy Base
- 2 ripe bananas, peeled and sliced
- 240 ml heavy cream, cold
- 30 g granulated sugar
Flavor & Finish
- 100 g white chocolate, finely chopped
- 5 ml vanilla extract
- 1 g fine sea salt
Nutrition (per serving)
Method
Peel the bananas and cut them into even slices on a cutting board. Finely chop the white chocolate to ensure it melts evenly.
In a heavy-bottomed saucepan, combine the sliced bananas, heavy cream, and granulated sugar.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, reaching approximately 85°C/185°F, stirring frequently with a spatula to prevent scorching at the bottom.
Lower the heat slightly and simmer the mixture for 5 minutes. The bananas should soften considerably and begin to break down into the cream.
Remove the saucepan entirely from the heat. Immediately add the finely chopped white chocolate, vanilla extract, and sea salt. Let the mixture sit undisturbed for 1 minute to allow the ambient heat to soften the chocolate.
Whisk the mixture vigorously until the white chocolate is completely melted and the sauce is emulsified. For a perfectly silky texture with no banana lumps, process the warm sauce briefly with an immersion blender.
Chef's Notes
- Using overripe bananas with brown spots will yield a naturally sweeter, more complex flavor profile with strong butterscotch undertones.
- High-quality white chocolate containing pure cocoa butter rather than palm oil is crucial for a smooth melt and superior taste. Avoid standard baking chips as they contain stabilizers that resist melting.
- As the sauce cools, the cocoa butter and dairy fat will cause it to thicken into a pudding-like consistency. Gently reheat it to restore its drizzling viscosity.
- Adding a pinch of fine sea salt is essential to balance the intense sweetness of the white chocolate and bananas.
Storage
Refrigerator: 1 week — Store in an airtight container or glass jar. Press a piece of plastic wrap directly onto the surface before sealing to prevent a skin from forming.
Reheating: Gently reheat in a saucepan over low heat or in a microwave on 50 percent power in 15-second bursts until warm and pourable. Stir well.
