Banana Splits with Peanut Brittle

Make peanut brittle: Line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 6 to 8 minutes or until deep golden. Remove from heat. Stir in peanuts. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.

Place chocolate and half the cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Using an electric mixer, beat remaining cream until stiff peaks just form. Spoon into a piping bag fitted with a 1cm fluted nozzle.

Using a knife, cut bananas in half lengthways. Place in sundae dishes. Top each with 2 scoops ice-cream and 2 tablespoons chocolate sauce. Pipe over cream. Sprinkle with brittle. Serve.