Ingredients

• 4 large bananas
• skin on
• 4 sprigs fresh rosemary
• 200ml/7fl oz double cream
• 150g/5oz butter
• 150g/5oz dark brown sugar
• 2 tbsp black treacle
• 2 tbsp golden syrup
• 4 bananas
• peeled
• cut into chunks and frozen in a freezer bag or on a tray
• ¼ tsp vanilla essence
• 3-4 tbsp caster sugar
• 150ml/5fl oz buttermilk

Directions

• Insert a sharp knife into one end of the bananas to create a slit in the skin and insert the sprig of fresh rosemary. Heat a griddle pan until very hot.
• Place the bananas with the skin still on onto the griddle pan and griddle for 3-4 minutes each side
• or until the skin is dark brown and starting to split.
• To make the toffee sauce
• simply place the double cream
• butter
• sugar
• treacle and golden syrup into a saucepan over a medium heat and bring to the boil. Stir well to ensure all the ingredients are combined and dissolved.
• To make the ice cream
• tip the frozen banana chunks into a food processor. Add the vanilla essence
• sugar and 75ml/2½fl oz of the buttermilk. Turn on the processor and let it run for 20-30 seconds.
• While the food processor is still running
• gradually pour in the remaining buttermilk in a steady stream. Let the machine run until the mixture is smooth and creamy.
• Serve each banana in a bowl as you would a jacket potato: cut open down the centre
• with the skin on. Pour over a spoonful of the toffee sauce and place a scoop of ice cream on top.