A retro classic brought bang up to date. Team your banana split with a chocolate coconut sauce for a delicious dessert idea
- 4 tbsp caster sugar
- About 40g (1½oz) butter
- 4 small bananas
- 4 scoops of vanilla or coconut ice cream
- A good handful of shredded coconut, toasted
- For the sauce:
- 165ml can coconut milk
- 1 tbsp light muscovado sugar
- A few drops of vanilla extract
- 75g (2½oz) dark chocolate
To make the sauce: Put the coconut milk, sugar and vanilla in a pan over a medium heat and stir until the sugar dissolves. Bring to the boil, then take off the heat. Add the broken chocolate and whisk it in to make a smooth sauce. Set aside.
Sprinkle the sugar into a large frying pan and heat gently until the sugar melts and turns golden (swizzle the pan around occasionally to help the sugar on its way). Add the butter and mix in with a wooden spoon to make a smooth caramel.
Peel and slice the bananas in half lengthways and add them to the pan. Cook for a couple of mins each side, depending on how ripe they are, until caramelised.
Serve the bananas on individual plates, with some caramel spooned over, a scoop of ice cream on top, then some of the chocolate coconut sauce drizzled over. Sprinkle with toasted coconut.