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banana semifreddo caramel and chocolate

Banana Semifreddo salted caramel and chocolate

This is a lovely Banana dessert you can make ahead. It's got it all. Chocolate, caramel and crunchy biscuits, its delicious!!
Servings 8


Banana Semifreddo

  • 400 ml condensed milk 1 can, chilled
  • 600 ml cream high butterfat or thickened
  • 200 gm banana or approximately two pureed till smooth
  • 1 teaspoon vanilla or 1 vanilla bean scraped

Salted Caramel

  • 250 gm caster sugar
  • 25 ml water
  • 150 gm butter unsalted, diced
  • 1 teaspoon salt OR TO TASTE, sea salt is best

Garnishes to serve

  • 8 sticks chocolate wafers cut in thirds
  • 2 bananas extra, firm ones
  • 100 gm caster sugar
  • 150 ml cream whipped
  • 150 gm chocolate dark
  • 100 gm praline link below


  • Spray a brownie tin and line with plastic with plastic. 24 x 15 x 4 cm or 10 in x 8 cm and 2 inches deep approximately Empty condensed milk into the bowl of your mixer. Add the vanilla and the cream
  • Whip these on high till soft peak. Fold through the banana.
  • Pour into the tray and cover with plastic wrap and freeze up to 5 hours or overnight
  • Put the sugar and water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved. Raise the heat and cook without stirring until a rich, deep golden caramel is obtained, being careful not to take it too far or it will be bitter. The moment you are happy with the colour, remove the pan from the heat and pour in the double cream little by little; take care, as it will spit.
  • Whisk until the caramel has dissolved. Cool slightly, then whisk in the butter a little at a time. Add the salt to your taste; start off with a pinch and gradually increase it until you achieve a slight saltiness. Leave to cool completely
  • Line a baking tray with paper. Melt the chocolate over a double boiler, till just melted. Spread the chocolate onto the tray with a pallet knife. To get a perfect square cut the size of the square you want into the top of a butter container or ice cream plastic lid. Put this onto the tray and using the pallet spread an even layer of chocolate onto the paper. Chill this till needed. If you prefer to just spread it onto a paper lined tray and crack it into shards when it is set than that's great too.
  • To put your dessert together: Cut the semi freddo into equal sized rectangles. Put onto a tray or plate on plastic wrap so they don't stick to the tray and leave in the freezer till ready to plate.
  • Cut the bananas onto even discs ( mine are made into little pipes). Roll them in the extra caster sugar then either scorch them with a brulee flame or simply put them into a heated frypan and turn when they are caramelised. set aside.
  • Put a little whipped cream on the plate, followed by the wafer biscuits, the semi freddo and top with the bananas. now lots of cooled caramel sauce and add your chocolate discs. Praline sprinkled on the top of this makes it amazing. get the recipe below


If you know how to temper chocolate there is no kneed to refrigerate.
Chilling the condensed milk makes whipping it together with the cream faster and easier. This can be over beaten so just go to soft peak.
Round chocolate wafers can be found at most supermarkets