Need some inspiration for fuss free desserts? Look no further! These ideas are perfect for a midweek treat(why not?), entertaining or even just a lazy Sunday afternoon.
2 weeks ago, I made an apple and banana crumble and served it with homemade toffee sauce. A few days later, I made some banana spring rolls and drenched the left over toffee sauce all over them! Oh my gumdrops, it was a hit! Serve with creamy ice-cream for a flavour, texture and hot/cold sensation. On a similar note, Alida from Simply Delicious posted her droolicious Wafu inspired banana and chocolate spring rolls recently, check them out too!
Banana spring rolls with toffee sauce
For toffee sauce:
125 ml (1/2 cup) golden syrup
125 ml (1/2 cup) brown sugar
50 g butter
125 ml cream (1/2 cup)
5 ml (1 tsp) vanilla essence
In a heavy based saucepan, melt all the ingredients together and bring to the boil over a moderate heat for about 5 minutes. Set aside. Once made, it can be kept in the fridge for 3 weeks. Microwave to soften it again.
2 bananas, each cut into six pieces
6 spring roll wrappers
oil for deep frying
Remember to keep the spring roll wrappers damp or they will dry out.
Lay a wrapper in a diamond shape, place 2 pieces of banana near the bottom corner.
Roll the bottom corner up and then fold the two side corners toward the centre(like a nappy!).
Gently roll into spring rolls, use a bit of water to “glue” any loose pieces.
Fry for +- 1 minute in hot oil. Drain on paper towel.
Serve with toffee sauce and ice-cream.
P.s. don’t eat them too soon out of the fryer, you will burn your tongue off! Oink oink over here, couldn’t wait, so I had no tastebuds for a few days!
P.s.s These spring rolls can be served with Bill’s coconut and chocolate sauce too! see below…
Some more ideas…
Bill’s Grilled bananas with coconut chocolate sauce and ice-cream
You will need:
4 bananas, but in half lengthways
50 g butter, cut into cubes
1/4 cup brown sugar
Preheat oven grill.
Place bananas in a baking tray, dot with cubes of butter and sprinkle with sugar.
Grill until caramelised.
Coconut chocolate sauce:
1 tin coconut milk
60 g brown sugar
1 tsp vanilla extract
200 g dark chocolate
Heat the coconut milk, sugar and vanilla together until the sugar has dissolved. Bring to the boil.
Remove from the heat, add the chocolate and whisk continously until melted and velvety smooth.
In shallow bowls, plate the banana, icecream and sauce and sprinkle with Cape herb and spice chocolate chilli(my tip).
This truly is heaven in a bowl.
One of my all time favourites, Nutella cigars
Why not try my easy white chocolate cheesecakes over the weekend?
Whatever you choose, I assure you that it’s going to be dead easy and super impressive!
That’s it from me for this week!