Caramelised bananas with ice cream
Bananas seared in bubbling brown sugar butter until sticky and golden, spooned warm over vanilla ice cream with toasted walnuts.
- Prep
- 3 min
- Cook
- 6 min
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Peel the bananas and halve them crossways, then split each piece lengthways so you have 8 pieces.
Melt the butter in a large frying pan over medium heat. Stir in the sugar and salt and cook until melted and bubbling.
Lay the bananas in the pan cut-side down and cook without moving until deep golden underneath, about 2 minutes. Flip carefully and cook 1 minute more.
Add the water (or rum) and swirl the pan for 30 seconds to turn the pan juices into a glossy caramel sauce. Throw in the walnuts to warm through.
Scoop the ice cream into bowls, lift the bananas on top and spoon over every bit of the sauce. Eat while the bananas are hot and the ice cream is melting into the caramel.
Tips
- Spotty-yellow bananas are ideal. Very ripe ones collapse in the pan.
- Most vanilla ice cream is gluten-free, but check the label for gluten-containing additives if it matters.
