Banana Bomb

This light, fruity dessert is best paired with a hot cup of coffee or tea. The mix of fruit and meringue is lovely!

Yield 12 pieces  Prep Time 20 minutes  Baking Time 1 1/2 hours

For the meringue
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup cashew nuts, chopped
2 tablespoons all-purpose flour
2/3 cup sugar

For the caramelized bananas
2 tablespoons sugar
4 bananas, sliced into 4 pieces
1 tablespoon butter

For the icing
2 cups whipping cream
1/3 cup confectioners’ sugar
1/4 cup buttercream
2 ounces dark chocolate, melted and placed in a piping cone for drizzling

1  Preheat oven to 250ºF.

2  Make the meringue: Using an electric mixer, whip egg whites and cream of tartar to soft peaks on high speed. Add cashews and flour.

3  Reduce speed to low then gradually add sugar, a tablespoon at a time. Whip to stiff peaks.

4  Scoop the meringue onto oval molds then bake in the oven for about 1½ hours. Allow to cool completely in the oven with the door ajar. Store in an airtight container until ready to use. They will keep for 3 to 4 days.

5  Make the caramelized bananas: In a sauté pan, sprinkle sugar and allow to melt until its color turns into an amber hue.

6  Add bananas. Toss bananas in the sauté pan to coat with the caramel. Add butter and allow to cook for 1 to 2 minutes. Remove from heat and allow to cool completely.

7  Make the icing: Using an electric mixer, whip cream on high speed to soft peaks. Gradually add confectioners’ sugar. Whip to stiff peaks.

8  To assemble: Spread 1 teaspoon buttercream over each meringue base. Top with caramelized bananas. Cover with icing to make a bomb shape. Drizzle with melted dark chocolate and allow to set in the refrigerator for about 30 minutes before serving.

Substitution tip  Out of buttercream? You can use softened butter in its place. The butter will help your meringue stay crisp even when combined with the moistened bananas

Photography by At Maculangan | Styling by Paulynn Chang Afable | Props by Rustan’s Department store

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