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Open-Faced Chocolate Banana-Cream Sandwiches

Scott Phillips

Servings: six.



  • 1 cup heavy cream
  • 1/2 tsp. granulated sugar
  • 1/4 cup unsalted butter
  • 3 slightly underripe bananas, sliced 1/2-inch thick on the diagonal
  • 2 Tbs. dark rum
  • 1 Tbs. honey
  • Pinch kosher salt
  • 1/2 cup chopped semisweet chocolate or morsels (about 3-1/2-oz.)
  • 6 digestive tea biscuits (I use Carr’s)

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 75
  • Sodium (mg): 60
  • Carbohydrates (g): 32
  • Fiber (g): 2
  • Protein (g): 3


  • 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 brown, about 1 minute. Flip the bananas with a spatula and brown the other side. Pour in the rum and then add the honey, the remaining 1 Tbs. butter, and the salt. Stir and flip very gently until the bananas are evenly coated. Take off the heat and keep warm.
  • Melt the chocolate over a double boiler or in the microwave. Stir in 2 to 3 Tbs. water to thin the chocolate to a pourable consistency.
  • Set the cookies on six dessert plates, spoon over a portion of the bananas, and drizzle with the melted chocolate. Top with a dollop of the cream and serve immediately.


Digestive biscuits are crumbly tea cookies often found with other British brands on the cookie aisle. As a substitute, try graham crackers.


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