Adam Liaw’s butterscotch and pecan banana splits

Ingredients

• 2 bananas, halved lengthways

• 6 scoops vanilla ice-cream

• 4 pitted dates, roughly chopped

• ¾ cup pecans, roughly chopped

• flake salt, to season

BUTTERSCOTCH

• 150g dark brown sugar

• 300ml thickened cream

• 1 tsp vanilla bean paste

• 25g cold butter

• pinch of salt

Method

1. Step 1

   To make the butterscotch, bring the sugar, cream and vanilla paste to a simmer in a saucepan, then whisk in the butter and salt. Set aside to cool.

2. Step 2

   Divide the banana halves and ice-cream between two serving plates. Scatter the dates on top, drizzle with butterscotch and scatter over the pecans. Add a little salt to serve.

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