| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 10 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 337 |
| Fat | 11g |
| Saturates | 3g |
| Protein | 6g |
| Carbs | 55g |
| Sugars | 48g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPeel and slice the bananas into even rounds (reserve the peels) and layer in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
Finely chop the banana peels and set aside.
Place the banana, chilled yoghurt, ground cardamom and maple syrup in a food processor and process for 3-5 minutes or until smooth.
Spoon into a 1½L-capacity metal container and freeze for 3-4 hours or until firm.
To make the brittle, place the sugar, glucose, water and butter in a saucepan and heat over a medium-high heat.
Boil until the mixture reaches 115°C or soft-ball stage (a small amount of syrup dropped into cold water should form a soft ball almost immediately).
Add the peanuts.
Continue to cook until the thermometer reaches 132°C, or hard-ball stage.
Add the diced banana peel and stir with a wooden spoon to incorporate.
Allow to cook until the thermometer reaches 154°C or hard crack stage – this will take a while so keep an eye on it.
Remove from the heat and add the bicarbonate of soda, vanilla extract and softened butter.
Stir to incorporate and pour the brittle onto a sheet tray lined with a silpat.
Spread the brittle out into a thin layer and allow to cool and become hard.
Break the brittle into pieces and serve with the ice cream.
