Open-Faced Chocolate Banana-Cream Sandwiches

Open-Faced Chocolate Banana-Cream Sandwiches
Photo by Scott Phillips


  • ½ cup chopped semisweet chocolate or morsels (about 3-½-oz.)
  • 6 digestive tea biscuits (I use Carr’s)
  • 1 cup heavy cream
  • ½ tsp. granulated sugar
  • ¼ cup unsalted butter
  • Pinch kosher salt
  • 1 Tbs. honey
  • + 2 more ingredients
    • 2 Tbs. dark rum
    • 3 slightly underripe bananas, sliced ½-inch thick on the diagonal

Whip the cream with the sugar to medium-soft peaks in a medium bowl; refrigerate. Melt 3 Tbs. of the butter in a 10-inch sauté pan over medium- high heat until the flecks of milk solids in the butter start turning brown. Add the bananas in a single layer and cook without stirring until they brow...

View full recipe at Fine Cooking


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