Ingredients

• 2 ripe bananas
• unpeeled
• 2 sprigs fresh rosemary
• 2 scoops good-quality ready-made vanilla ice cream
• 1 passion fruit
• seeds scooped out
• vegetable oil
• for deep-frying
• 75g/2½oz cornflour
• 125ml/4½fl oz sparkling water
• 1 ripe banana
• peeled and cut in half lengthways
• 150g/5oz caster sugar
• 2 tbsp sesame seeds
• 25g/1oz butter
• softened
• for greasing
• 2 tbsp caster sugar
• for dusting
• 3 free-range egg whites
• 50ml/2fl oz ready-made vanilla custard
• plus extra to serve
• 2 passion fruit
• seeds scooped out
• 1 tbsp icing sugar
• 2 scoops good-quality ready-made vanilla ice cream

Directions

• For the charred bananas and ice cream (the kids' dessert)
• preheat the oven to 200C/180C Fan/Gas 6.
• Using a sharp knife
• make a small slit in one end of each banana. Stick a sprig of rosemary into each slit.
• Heat a griddle pan over a high heat. Add the bananas and cook for 4-5 minutes on each side
• or until blackened on all sides and heated through.
• To serve
• split the bananas lengthways and open out slightly
• then place onto serving plates (you can return them to their skins to serve
• if desired). Top with a scoop of ice cream and sprinkle with the passion fruit seeds.
• For the sesame-toffee bananas (the adults' dessert)
• heat the oil in a deep-fat fryer to 190C. Alternatively
• heat the oil in a deep
• heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile
• prepare a bowl of iced water.
• In a bowl
• whisk together the cornflour and sparkling water until smooth and well combined. Add the banana halves and gently mix until coated.
• Carefully lower the battered bananas into the hot oil and fry for 2-3 minutes
• or until very light golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
• Meanwhile
• heat the sugar
• without stirring
• in a heavy-based frying pan over a high heat. Swirl the pan until the sugar melts to a light golden-brown caramel. Stir in the sesame seeds
• then dip the base of the pan into a sinkful of cold water to stop the caramel from cooking any further.
• Using a spoon
• carefully roll the battered banana halves in the hot caramel
• one at a time
• until completely coated. (CAUTION: melted sugar is extremely hot.) Transfer to the bowl of iced water until completely cold
• then set aside to drain.
• For the soufflé
• preheat the oven to 230C/210C Fan/Gas 8. Grease two large ramekins with butter
• then dust the insides with a coating of sugar.
• Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.
• Fold the custard and passion fruit seeds into the whisked egg whites
• then spoon the mixture carefully into the ramekins
• smooth the tops using a palette knife and place them on a baking tray.
• Bake the soufflés in the oven for 8-10 minutes
• until risen and golden-brown.
• Dust the soufflés with the icing sugar and serve immediately
• with a spoonful of custard
• one of the sesame-toffee banana halves and a scoop of ice cream alongside.