Banana split with fudge sauce
4 large, cut into 3cm pieces
4 individual, (4 x 14g cones)
light whipped cream, aerosol can
1 tbs, crushed
- Line a baking tray with baking paper. Arrange the banana, in a single layer, on the tray and cover with plastic wrap. Freeze for 3-4 hours or overnight.
- Combine the cocoa, sugar and ½ cup (125ml) of water in a small saucepan over medium heat. Bring to a simmer. Combine the cornflour and 2 tablespoons of water in a small bowl. Gradually add to the cocoa mixture, stirring constantly. Simmer for 1 minute or until the sauce comes to the boil and thickens.
- Process the banana in a food processor until soft and creamy, adding 2 tablespoons of water, if necessary, to help combine. Divide among the waffle cones and top with the cream, sauce, peanuts and raspberries.