- 50g (2 oz / 4 tbsp) unsalted butter
- 4 firm-ripe bananas, sliced diagonally
- 175g (6 oz / ½ cup) soft light brown sugar
- 350ml (12 fl oz /1 ½ cups) double cream
- 100g (4 oz) dark chocolate (at least 70% cocoa), finely chopped
- Pinch of salt
- 600ml (1 pt) toffee or vanilla ice cream
- 125g (4 ½ oz /1 cup) chopped pecans or hazelnuts, toasted and cooled
- Melt the butter in a 33cm (12 inch) heavy frying pan over a medium heat and add the banana slices in a single layer. Sprinkle the brown sugar over and increase the heat to medium-high. Cook the bananas for about 3-4 minutes, gently turning once and shaking the pan occasionally, until the bananas have softened and the sugar caramelized.
- Divide the bananas between four serving bowls or glasses, leaving as much of the caramel in the pan as possible.
- Add the cream to the caramel and bring to the boil over a medium heat, stirring, until the mixture comes together. Finally, reduce the heat, add the chocolate and salt and whisk until melted.
- Top the bananas with scoops of ice cream, then drizzle with some of chocolate sauce, sprinkle with the pecan or hazelnuts and serve immediately.