I could have called these “drunken banana bites” — they’re essentially chocolate-covered banana rounds dipped in rum caramel and finished with toasted marshmallow. Yes, there’s a lot going on in this dessert, but each element complements the others and is worth trying together in a single bite. I’m not entirely sure what inspired me to combine all these flavors, but I’m glad I did.
While assembling these, my impatience got the better of me and I sampled roughly one out of every three I made. By the time I finished, there were fewer left than planned. Self-control can be optional when desserts look — and taste — this good. Fortunately these were made simply to satisfy a craving, not for a special event.
As for the name, I couldn’t decide between “drunken banana bites” and “drunken monkey marshmallows,” so I asked my Instagram followers for suggestions. One of my favorites came from Lindsey of Café Johnsonia — she suggested “Drunken Monkey Mashmallows,” which I love. While I’m mentioning her, her blog is worth exploring for more tasty ideas.
via iPhone
Below are step-by-step photos. Apologies for the image quality — these were shot on an iPhone in imperfect lighting — but they illustrate the process clearly enough.
Notes and tips:
- Use medium-ripe bananas for the best texture and flavor.
- If you don’t own a kitchen torch, use the oven broiler method described in the recipe. If you’re shopping for a torch, consider a Bernzomatic propane torch for stronger, more economical flame compared with many small culinary torches.
- The caramel recipe may yield more than you need. Store any leftover caramel in a tightly sealed container in the refrigerator for other desserts.
Drunken Monkey Marshmallows
Ingredients
- 3 large bananas, sliced into 1/2 inch pieces
- 8 oz. dark chocolate, melted
- 1/2 cup rum caramel sauce (see the referenced caramel recipe)
- 2 large egg whites
- 1/3 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Dip banana slices into melted dark chocolate and set them on wax paper to let the chocolate firm. This step can be done up to a day ahead.
- Prepare the rum caramel according to the caramel recipe. The caramel can be made up to two weeks in advance and kept refrigerated.
- For the marshmallow topping: place egg whites and sugar in a heatproof bowl set over (not on) simmering water. Whisk continuously until the mixture reaches 165°F on a candy thermometer or until the sugar is fully dissolved and no granules remain when rubbed between fingers. (If using the latter check, cool a small dollop on a plate first.) Transfer the hot mixture to a stand mixer and whip until medium peaks form and the mixture is glossy.
- To assemble: dip each chocolate-covered banana piece into the rum caramel, then coat it in the marshmallow mixture. Place on a baking sheet and toast the marshmallow with a handheld torch or under the broiler for about 1–2 minutes per side until golden. Insert a stick into the center and serve immediately.