Ingredients
- 6 large bananas, peeled and quartered
- 8 tbsp light muscovado sugar
- 2 tbsp butter
- 200ml double cream
- 2 tbsp sesame seeds, toasted
- good-quality vanilla ice cream, to serve
Method
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Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
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For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.