A surprisingly rich treat: banana slices skewered on to sticks, dipped in caramel, and left to set. Delicious!
- 200g (7oz) granulated sugar
- 2 firm bananas, chilled
- 30g (1oz) sesame seeds
- Raspberry sauce or smoothie, to serve (optional)
Place the sugar in a pan with 100ml (3½ fl oz) water. Heat slowly and without stirring until the sugar dissolves. Bring to the boil and bubble rapidly, until the liquid begins to colour.
Meanwhile, cut each banana into four, then skewer the pieces on to bamboo sticks.
Once the caramel is a light golden colour, remove from the heat and stir in the sesame seeds – it will foam. When the foam subsides, dip the banana pieces into the caramel to coat them, then place on silicon paper to set.
Serve the toffee bananas when set but still warm, with raspberry sauce or smoothie, if preferred.
You'll need to work quickly before the caramel sets. If it does, warm it through gently again.