Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.