Ingredients

• 40g/1½oz butter
• 65g/2¼oz smooth peanut butter
• 45g/1¾oz good-quality dark chocolate
• minimum 65% cocoa solids
• 100g/3½oz caster sugar
• 2 medium free-range eggs
• 35g/1¼oz plain flour
• 4 bananas
• peeled
• chopped and frozen
• 100g/3½oz crème fraîche
• 75g/2¾oz toasted peanuts
• chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas Mark 4.
• Melt the butter
• peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar
• eggs and flour.
• Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.
• Meanwhile
• line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.
• Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.
• Meanwhile
• for the ice cream
• put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth.
• Carefully transfer the fondants to serving plates using a spatula
• then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.