Fancy a treat for pudding? The whole family will love these warm bananas topped with chocolate, cream and nuts
- 6 ripe bananas
- About 4-6 level tbsp clear honey, preferably in a squeezy bottle
- 150g bar chocolate
- Aerosol cream
- 1-2 tbsp chopped, roasted hazelnuts
Set the oven to Gas Mark 6/200°C.
Place the unpeeled bananas directly on the oven shelf and bake them for 15-20 minutes or until they have blackened all over. Carefully remove the bananas from the oven – they’ll be extremely hot.
Using a sharp knife, make a slit in the bananas, and then mash down the flesh in the centre slightly with a fork.
Squeeze, or spoon, some honey inside the slit.
Break the chocolate into pieces and place some inside each banana skin. Place a banana on each plate and pipe a swirl of aerosol cream on the side. Sprinkle chopped nuts over the banana and cream. Serve immediately.
Top tip for making Baked bananas
Use your favourite type of chocolate in this recipe - for adults, you might want to try a rich, dark chocolate; children usually prefer sweeter, milk chocolate. Also, try using a nutty chocolate or one containing fruit and nuts, to add more texture to the banana mash.