Place banana slices on a plate. Top with scoops of ice-cream.
Drizzle with chocolate sauce. Sprinkle with nuts. Serve.
Super Food Ideas - April 2005, Page 22
Recipe by Alison Roberts
1 1/4 cups light vanilla ice cream
1 ready-to-fill chocolate cookie crust (9 in.)
1/2 cup fudge sauce
2 bananas, sliced
1 1/2 cups chocolate chocolate-chip ice cream, softened
2 1/2 cups light dulce de leche ice cream
1 1/2 cups frozen whipped topping, thawed
Garnish: walnuts
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.
Place cake mix in a large bowl. Add eggs, butter and buttermilk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in banana and walnuts. Pour into prepared pan.
Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Spread top with frosting (see related recipe). Serve.
30 minutes
15 minutes
Preheat oven to 180°C. Grease a 28cm x 32cm Swiss roll pan and line with baking paper.
Using an electric mixer, whisk egg yolks and sugar on high speed until thick and pale. Sift over cocoa and potato starch, and fold in gently. Add chocolate and 2 tbs boiling water and stir gently to combine. Using an electric mixer, whisk egg whites to soft peaks, then fold into the chocolate mixture.
Spoon batter into prepared pan and level with the back of a spoon. Bake for 12 minutes or until cake springs back when lightly pressed. Dust generously with cocoa, then cover with a sheet of baking paper. Invert cake with baking paper onto a work surface, then gently peel paper from the bottom of the cake.
While the cake is still hot, use the baking paper to gently roll up the cake from its long side, rolling paper with the cake. Cool for 20 minutes only.
Place mascarpone, dulce de leche, 100g Crunchie and banana in a bowl and stir until partially combined.
Gently unroll the cake, then spread with filling, leaving a 2cm border. Re-roll the cake (it may crack a little, but don't worry). Cover and refrigerate for 30 minutes or until filling is firm. Dust with extra cocoa and scatter with remaining chopped Crunchie to serve.
Dutch cocoa, available from delis, has a more concentrated chocolate flavour and deeper colour than regular cocoa. Alternatively, substitute regular cocoa.
Potato starch, from selected supermarkets, is used instead of flour to give a lighter texture.
Dulce de leche is a caramel spread available from delis. Nestle Caramel Top 'n' Fill is available from supermarkets.
Tip: If rolling this cake is too daunting, cheat a little! After baking, cool the cake, then slice off one-third and spread with the filling. Place the larger piece of cake over the filling, pressing it lightly to cover the top and long sides.
30 minutes
Release the base from a 20cm (base measurement) springform pan and invert. Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.
Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.
Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.
Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.
Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve.
You'll need about 2 small ripe bananas for this recipe.
Variation: Banana cheesecake parfaits Crumble the biscuits. Divide half among 10 serving glasses. Top with ricotta mixture. Cover and place in the fridge for 6 hours to chill. Top with the remaining biscuit to serve.
