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- Turn the grill on to a high heat and grill the bananas, unpeeled, for 5-10 minutes, turning occasionally, until the skins are black all over.
- In a small pan, melt the chocolate, syrup, sugar, butter and cream together over a medium heat to make a sauce, then set aside.
- Allow the bananas to cool for 2-3 minutes, then transfer to serving plates. Split open the skins. Add a generous dollop of chocolate sauce to each banana and top with a scoop of vanilla ice cream. Sprinkle with the chopped nuts to serve, if liked.
Per serving: 515kcals, 24.3g fat (13.2g saturated), 73.3g carbs, 50.4g sugars, 6.9g protein, 5.7g fibre, 0.103g sodium
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