Hot Fudge Sundae with Brûléed Bananas and Salty Sprinkles

October 15, 2015
1 Ratings
Photo by Ashley Rodriguez
  • Makes 1 sundae
What You'll Need
  • For the hot fudge and salty sprinkles:
  • 1 1/2 cups (360 milliliters) heavy whipping cream
  • 1/3 cup (100 grams) Lyle's Golden Syrup or corn syrup
  • 2 tablespoons dark brown sugar
  • 1/4 cup (20 grams) cocoa powder
  • 6 ounces (170 grams) bittersweet chocolate, roughly chopped
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky vanilla salt (regular flaky salt is fine, too)
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons turbinado sugar
  • For the brûléed bananas and finished sundae:
  • 1/2 banana
  • 1 tablespoon sugar
  • 3 small scoops vanilla ice cream
  • 1/4 cup hot fudge (recipe above)
  • 1 teaspoon salty sprinkles (recipe above)
  • Lightly whipped cream
  1. For the hot fudge and salty sprinkles:
  2. In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
  3. Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
  4. Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
  5. For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.
  1. For the brûléed bananas and finished sundae:
  2. Cut the banana half in half lengthwise. Sprinkle a thin, even layer of sugar on the flat surface of the banana. Use a kitchen torch to melt the sugar. Repeat the process, this time sprinkling a slightly thicker layer of sugar. Torch the banana again until all the sugar is melted and is deep in color. Use right away.
  3. Add the vanilla ice cream to your favorite ice cream bowl (I know you have one). Top with the hot fudge then tuck those stunning, caramel-capped bananas alongside the ice cream. Add the sprinkles and a dollop of whipped cream.

See what other Food52ers are saying.

  • Breanna Smithson
    Breanna Smithson
  • Chris Glenn
    Chris Glenn
  • tressa
  • annalisa
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

4 Reviews

Chris G. February 23, 2017
Ok, so here's a link to a web site that gives you 3 good options on how to do the bruleed banana and one not so practical: (the fourth is in the comments)

tressa November 2, 2015
Yes, also would love to know how to do this without a torch
Breanna S. October 17, 2015
I made this hot fudge sundae yesterday and it was amazing! The bruleed banana and salty sprinkles took a simple hot fudge sundae to another level! Thank you for sharing so many amazing recipes!!
annalisa October 16, 2015
Would it work to broil the bananas as I haven't got a torch?