If something has fruit in it, even if it's covered in toffee and ice-cream, can it still be classed as good? This is the question I posed to myself as I tucked into this beaut of a dessert.
With silky ice-cream and crunchy almonds it's hard not to just eat one. I'd say it was basically just a grown up banana split although I'm not going to stop you if you want to add whipped cream and sprinkles because why wouldn't you to be honest.
4 bananas, halved length-ways. Do not peal!
Vanilla ice cream
80g caster sugar
40g flaked almonds
4 tbsp runny honey
Putting it all Together
Pre-heat oven to 180°C.
Start by making the sticky almonds. Line a baking tray with baking paper and spread the almonds on top. Coat the almonds with honey before popping into the oven for around 5 minutes, until golden. Set to one side to cool before chopping into pieces.
Cut the bananas length-ways, still in their skins. Arrange on a baking tray before evenly sprinkling the caster sugar over them and transfer them to the oven under a hot grill until the sugar has melted and turned a lovely golden brown.
Remove from the oven and divide the bananas between plates, before topping with ice-cream, almonds and toffee sauce. Serve before the ice-cream melts!